Recipe: BBQ Chicken Pizza with Flax Meal Dough
We are pizza people. The blood of our veins is thick with sauce and flows easily by pepperoni grease. However, once you find that recipe that fills your home with a warm pizza smell, the honeymoon with delivery is over.
Ours ended not too long ago with the discovery of a recipe so simple it made me want to try bread baking again – not, but it is simple. With one exception.
Whoever writes Jaime Oliver’s television conversion recipes for Food Network website is a douchebag. “…onto a clean work surface and make a well in the middle…. then pour into the well…. bring the flour in gradually from the sides and swirl it into the liquid” my ass! More like “make a well out of the flour, add liquid, scream like hell when a side collapses, use breasts as a temporary dam to keep liquid-flour-concrete from making it under the oven, and pray that ‘omigodgemeadishragrightnow-whatadouchebagaretheykiddingaaaaholiveoilstains!‘ makes sense to your partner while I laugh into my culinary degree”. Jerk.
Seeing as I am a helpful sort of person, if I like you and if you are reading this then I do, the following recipe has been remade for people without years of amassed culinary savvy. Actually, it’s more based on the Jaime Oliver recipe, since a bit has changed. I just felt it would be a “no-no” not to mention where the basis came from since I am trying to follow the Food Blog Code of Ethics.
No, the picture above is not the finished product. The finished product barely made it to the cutting board. There was no time for pictures. This is the before oven picture.
BBQ Chicken Pizza
1 serving Flax Meal Pizza Dough (below)
8 oz chicken breast, boneless skinless
1/2 cup honey sweet BBQ Sauce (we use Rufus Teague’s Honey Sweet, yum!)
1/2 medium red onion, thin sliced
2 Tbsp fresh cilantro, rough chopped
8 oz mozzarella, shredded (the fresher the better, some grocers make it in house)
16in pizza pan or 11x17in baking pan
1. Prepare the pizza dough by the Pre-Make directions below.
1. Preheat the oven to 400° F. If the chicken breast(s) are large, cut them in half width-wise. Salt and pepper the chicken and bake for 15-20 minutes, turning halfway through. Remove from oven and let cool.
2. Follow the Baking directions for the dough up to the first bake. While the crust is baking, chop the chicken breast into small cubes, coat with a bit of BBQ sauce; shred the cheese; chop the cilantro; slice the red onion. After the first bake, cover the crust with BBQ sauce; cover with chicken, red onion, mozzarella, and cilantro – in that order. Bake for 8-12 minutes. Cut and serve!
Flax Meal Pizza Dough
Based on by Jaime Oliver’s pizza dough recipe.
Serves: 2 thin crust 16in diameter or 11x17in square pizzas
1-1/4 cup lukewarm water
1 tsp active dry yeast
1 tsp sugar
2 Tbsp olive oil
2 cups unbleached, unenriched bread flour
1 cup unbleached, unenriched whole wheat flour
1/2 cup flax meal
1/2 Tbsp kosher salt
1 tsp olive oil
16in pizza pan or 11x17in baking pan
1. Stir together water, yeast, sugar, and olive oil. Let sit for 10 minutes until it starts to get bubbly.
2. In a very large bowl, stir together bread flour, whole wheat flour, flax meal, and salt creating a well in the middle. Pour the liquid into the well. Slowly incorporate the flour into the liquid, using your hands to knead it all together when it gets thicker. Lightly flour a clean surface and continue to knead for 2 minutes. Oil the dough and put it back into the bowl. Cover with a damp towel and leave to rise in a warm, dry room for 1 hour. Cut the dough in half.
1. Form into two balls without kneading, cover tightly with plastic wrap, and put into the freezer. These are good for 2 weeks.
2. For use, thaw in the fridge overnight, or leave it on the counter for a few hours. Unwrap and prepare according to baking directions.
1. Preheat oven to 400°F. On a clean, floured table, flour the dough lightly and roll out to the dimensions of your pizza pan or baking pan. Lightly cover the pan with cornmeal and lay the dough on top. Dock the dough – poke it liberally with a fork. Bake for 10 minutes. Remove from oven.
2. Cover with toppings and bake until cheese melts about 8-15 minutes depending on cheese. Remove from oven, cut, and serve.