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!
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!)
- Combine sugar, salt, oil, water, flour and yeast in order.
- Slowly begin adding the remaining 4- 6 cups of flour.
- Dough should begin to form a ball and scrape the sides of the bowl, not stick to it.
- 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!
- Divide dough into 2 pieces, and press into pizza pan(s).
- Combine chicken and barbecue sauce, and spread it on top of prepared crusts.
- Sprinkle with Parmesan cheese.
- Let rest for 15 minutes (if you can stand it! If not, just throw it in the oven. It’ll still be delicious!)
- Bake at 375 degrees for 20-30 minutes or until crust is golden brown.
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