- 1 tablespoon honey
- 1 cup warm water (110 to 115° F)
- 2 teaspoons active dry yeast
- 1 Tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 pound chicken tenders
- 1 Tablespoon Butt Rub
- 2/3 cup barbecue sauce (we used Sweet Baby Ray's Original BBQ Sauce)
- 3/4 cup shredded Smoked Gouda
- 1 cup shredded mozzarella
- 3/4 cup shredded Parmesan
- Grilled chicken, cut into 1" pieces
- 1/2 medium red onion, thinly sliced
- 3 tablespoons chopped fresh cilantro leaves
Make the dough: In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface.
In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water in tablespoon increments.
On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 45 minutes).
After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out
About 15 minutes before baking, pre-heat your oven to 400 degrees F.
For the Chicken: sprinkle the Butt Rub (or your favorite grill rub) over the chicken. Heat your grill on medium-high for direct heat grilling. Grill chicken pieces, about 5 minutes per side.
About one minute before you remove chicken from grill, brush two tablespoons of the bbq sauce over chicken. Set chicken aside to cool and chip into 1" bite-sized pieces.
For the Pizza: Punch the dough down, and roll out into a 16 inch flat circle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle smoked Gouda, 1/2 cup mozzarella, and Parmesan. Next spread the onions and chicken pieces and top with remaining 1/2 cup mozzarella. Bake for 18-20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.