My family doesn’t really like me to mess with their homemade pizza, so it was with a little trepidation that I placed this new version on the table. I’m happy to report that all of my fears were unfounded! They gobbled it up and came back for seconds!

–Mellyn

Yield: 2 thick-crust pizzas

• 1/3 cup sugar
• 1 Tablespoon salt
• 1/3 cup oil
• 2 1/2 cups very warm water 
• 2 cups flour
• 3 Tablespoons yeast
• 4-6 cups flour
• 4 13-ounce cans chicken, drained
• 1 bottle barbecue sauce
• about 1 cup Parmesan cheese
• sliced or chopped avacado (optional and not particularly food storageable, but so yummy!)

1. Combine sugar, salt, oil, water, flour and yeast in order.
2. Slowly begin adding the remaining 4- 6 cups of flour.
3. Dough should begin to form a ball and scrape the sides of the bowl, not stick to it.
4. Let rise until you’re ready to use it…I’ve let it go as long as 2 hours or as short as no rise at all!
5. Divide dough into 2 pieces, and press into pizza pan(s).
6. Combine chicken and barbecue sauce, and spread it on top of prepared crusts.
7. Sprinkle with Parmesan cheese.
8. Let rest for 15 minutes (if you can stand it! If not, just throw it in the oven. It’ll still be delicious!)
9. Bake at 375 degrees for 20-30 minutes or until crust is golden brown.

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