A quick and easy thin crust pizza dough, topped off with shredded chicken, slices of mozzarella cheese and chunks of salty bacon.
Course: Main Course
2 1/4tspactive dry yeast
2 1/2-3Call purpose flour
1/2Cbaconor roughly 3 slices
In a small measuring cup, dissolve yeast and sugar in hot water. Allow to sit and poof for 5-10 minutes.
In a stand mixer or food processor combine 2 1/2 cups of flour, salt and olive oil. While mixing on low, pour in yeast mixture. Mix until a ball is formed and is no longer sticky. Add additional flour if needed.
Transfer to a lightly oiled large bowl, cover and store in a warm location until at least doubled in size.
In a medium skillet over medium heat, cook bacon until desired crispness is reached. Set aside on a cutting board. Reduce heat to medium/low, cooking chicken until cooked through and no longer pink. Shred chicken by hand or in a stand mixer. Toss with 1/3C barbecue sauce. Roughly chop bacon and set aside.
Preheat oven to 425°F.
Lightly grease a sheet pan with olive oil. Shape dough to nearly fit pan. Spread remaining barbecue sauce over dough. Scatter shredded chicken throughout. Top off with sliced mozzarella and chopped bacon. Brush exposed crust with olive oil.
Bake for 15-20 minutes. Slice and serve warm.
Makes 1 large pizza or serves roughly 4-6.An original recipe from Baked by Rachel
Bacon and Barbecue Chicken Pizza - https://www.bakedbyrachel.com/bacon-and-barbecue-chicken-pizza/