Deep Dish BBQ Chicken and Pineapple Pizza

Chelsea's Messy Apron gives us a hawaiian styled pie with a BBQ and Chicago style fusion. Here's a deep dish BBQ Chicken and pineapple pizza from their recipe list. A sweet but savory wild pie that can fill up full a really hungry stomach. 

Ingredients: 
Pizza Dough
3/4 cup warm water
1 tsp. yeast
1/2 tsp. white sugar
2 cups all-purpose white flour
1/4 cup cornmeal
1/2 tsp. salt
2 tbsp. olive oil
3 and 1/2 tbsp. butter + 2 tbsp. (separated)

Filling
1 cup mozzarella cheese
1 cup chicken, cooked and shredded
1/2 cup pineapple chunks
1/2 cup BBQ sauce
3 tbsp. brown sugar, lightly packed
2 tbsp. cilantro, optional, chopped
1 tbsp. olive oil
1/2 tbsp, honey

Topping
1/4 cup pizza sauce
2 and 1/2 tbsp. BBQ sauce
1/4 cup mozzarella cheese
Parmesan cheese

Directions: 
Crust
  1. In a small bowl, combine the warm water with the yeast and white sugar. Stir and let sit for about 5 minutes. The yeast should dissolve and become foamy. If it doesn’t, your yeast is dead and start again with the process.
  2. In a large bowl, combine the white flour, cornmeal, and salt. Stir.
  3. Using a pastry blender or two knives, cut in the olive oil and butter until the butter pieces are very small.
  4. Stir in the yeast and then knead for several minutes.
  5. Lightly coat the bowl with olive oil and turn the dough over to lightly coat with olive oil.
  6. Cover the bowl tightly with plastic wrap that has also been lightly coated with olive oil.
  7. Let rise for about 50-60 minutes (or until about doubled in size) in a warm environment.
  8. Roll out the dough into a large rectangle. Spread about 2 tbsp. of room temperature butter over the dough leaving about an inch border along edges.
  9. Roll dough into tight cylinder. With seam side down, start folding the dough into thirds like business letter with final fold in the center to bring the two halves together
  10. Return the dough to the oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator for about 40 to 50 minutes or until nearly doubled in size.

Sauce
  1. Stir together the shredded chicken, pineapple chunks, BBQ sauce, brown sugar, cilantro, olive oil, and honey in a large skillet over low heat.
  2. Let simmer for about 5-8 minutes.
Topping
  1. Stir together the pizza sauce and BBQ sauce
  2. Putting it together
  3. Position your oven rack to the lowest position.
  4. Preheat the oven to 425 degrees F.
  5. Using cooking spray, spray your 8 or 9 inch skillet with spray and then coat generously with cornmeal (do not skip this step!)
  6. Roll out the dough to a circle and place in the skillet. Pinch the edges to make a crust.
  7. Layer the mozzarella cheese on bottom, the chicken mixture next, and top with the topping mixture.
  8. Spread mozzarella cheese and Parmesan cheese on top.
  9. Cook for about 20-25 minutes or until the crust is golden brown.
  10. Remove from the oven and allow to cool and set up for about 10-15 minutes before serving

Posted by Diane Araga, on February 27, 2014 at 8:00 AM