BBQ Chicken Pizza (no knead)

Dear Pepperoni Pizza,

I can’t deny that you have been the diva pizza I’ve always known… with your shiny glistening pepperoni. And let’s not forget your charming tomato pizza sauce and sexy cheese oozing all over you. And your crust so macho… so strong being crisp and chewy.

I’ve not been very loyal to you. Few years ago, I laid my eyes on the most gorgeous BBQ Chicken Pizza ever. I didn’t mean to. I just happened to be at the wrong place (Whole Foods) at the wrong time (I was starving).

I love you. I really do. I don’t know how to say this, but I have to.  So here goes. I think we need a break.

But just for a day.

It’s not you. It’s me. I’m just not ready for a serious relationship. I think it’s better for us to be friends. Like I said… just for today.

Love, Ai Ping

Dear BBQ Chicken Pizza,

While I’m writing this, you’re still only a dough, rising on my draft free table. I’m about this close to not caring that you’re not even a pizza yet. I’ll eat you raw. Raarr..

But if you want, we’ll take it slow. I’ll wait.

I’ll wait till you become crisp & chewy, till I slather some out of this world bbq sauce on you, top you with whatever the heck toppings I want and then… the cheese… the bubbling, melting cheese completing you.

Yes. I’ll wait.

Love, Ai Ping

PS: You did not require to be kneaded. How awesome was that? Yeap.

Dear Pepperoni Lovers. No tears. No tears. You WILL love this.

Dear…. the rest of you, if you haven’t already, check out my last post. Thai Green Curry. Creamy & packed with so much flavor. Made from a homemade curry paste. Also include tips on how to control the heat without losing the green.

If you like what you see, don’t forget to subscribe or follow me on Instagram, Facebook, Pinterest or Twitter to get the latest post updates. See you there!

What do you sometimes need to take a day break from?

---

 

BBQ Chicken Pizza               Makes two 11″ round (3/4″ thick) pizza

what you need:

Pizza Crust
1 1/4 cup + 3 tbs (11.5oz) warm water (115F)
1/2 tsp sugar
1 pack active dry yeast (2 1/4 tsp)
14.87oz all purpose flour (3 1/2 cups scoop and sweep)
1/2 tbs salt
2 tbs olive oil and more for brushing
1 tsp Italian seasoning (optional, for extra flavor)

BBQ sauce (Makes 1 cup sauce)
1/2 small onion, diced
2 garlic cloves, minced
1/2 cup ketchup
1 1/2 tbs brown sugar
2 tbs apple cider vinegar
1 1/2 tbs Worcestershire sauce
1 tbs molasses
1 tbs Dijon mustard
1 1/2 tsp chili powder
1/2 tsp paprika
Pinch of all spice
Few drops Hot sauce
1 tsp lemon juice
1/2-1 tbs water (see notes)
Salt and black pepper to taste

Toppings:
3 cooked boneless skinless chicken thighs, shredded
1/2 medium red onion, thinly sliced
1/2 large red bell pepper, thinly sliced
3-4 cups mozzarella cheese (or your favorite cheese), shredded

Garnish: Arugula

directions:

1. Activate Yeast: In a small bowl, add the sugar to the water. Add the yeast, give it a gentle mix and let sit for 15-20 minutes.

2. First Rise: In a large bowl, mix the flour and salt together. Add the yeast mixture. With a wooden spoon, mix until the flour is incorporated. Add the oil and mix it into the dough. Cover the bowl and let the dough rise until double in size about 1 1/2 – 2 hours in a draft free place (or 3-5 days in the refrigerator for best result).

3. BBQ Sauce: In a small pan over medium heat, add 1/2 tsp of oil and fry the onions until softened. Add the garlic and fry until light golden brown. Mix this with the rest of the ingredients for the bbq sauce. Taste and adjust seasoning to your liking.

4. Chicken: Add 2-3 tbs of bbq sauce to the shredded chicken and toss to combine. This is so the chicken doesn’t become dry when baking.

3. Second Rise: Gently punch down the dough and place it on a lightly floured surface. Lightly flour the dough and divide it into two. Roughly shape each into a ball, place them on a lightly floured baking sheet, cover and let rise again until almost double in size (another 2 hours).

4. Prepare Oven: 45 minutes before you start shaping the pizza, place a baking sheet (upside down) or a pizza stone in the oven – 2nd to the bottom rack. Preheat the oven to 500 F or the highest possible setting. It needs to be at 500F or higher for at least 30 minutes.

4. Shape Crust: Lightly flour each dough, roughly shape into a ball and place on a parchment paper (at least 12″ wide). Press down the centre of the dough and gently shape it to a pizza crust taking care not to deflate the edges. If it’s difficult to stretch, let it rest a couple minutes before working on the dough again. Lightly flour the surface of the dough if it’s too sticky. Shape until it becomes 11″ round.

5. Assemble: Use a fork to gently poke the surface (except the edgest) of the crust. Brush some olive oil over the entire crust. Add half the bbq sauce, top with half the chicken, half the red peppers, half the onions and half the cheese on each crust.

6. Bake: Transfer the pizza (including the parchment paper) to the oven and bake for 10 -12 minutes until cheese is bubbling and browned. Remove pizza and let rest a couple minutes before slicing and serving. Bake the second pizza.

Notes:

1. The amount of water needed to dilute the bbq sauce is dependent on how salty the cheese that you’re using as well as the chicken. 1/2 tbs should be enough unless the chicken or cheese is overly salty, then add 1 tbs instead or decrease the salt for the bbq sauce.

2. If for some reason, you want a knead-able dough, decrease the water by 3 tablespoons and knead the dough for 8-10 minutes by hand. A no knead dough is a little trickier to handle but so much softer after baking. Delish!

3. You can double the dough and freeze it. When you want to use it, just thaw it overnight in the refrigerator. Bring the dough to room temperature before shaping and baking.