Are you a person pizza crust thick or thin? Dare I say that I am really a fan of both? I thought I would like cracker thin crust. Who needs that extra bread when there are fillings had? Well, I must say to my own crust which becomes perfectly crispy in a cast iron skillet is my new favorite thing! Do not worry if you see several more pan pizzas in these areas in the coming months- I love
This pizza is full of all good: tangy BBQ sauce , caramelized onions, tender shredded chicken, two cheeses, plus barbecue sauce and ranch dressing course a net for good measure. We devoured the pizza in no time, but it's easy to do earlier in the day, then re-heat in the oven or toaster oven to crisp it up.
now on the caramelized onions I had made a large batch earlier in the week to burgers to launch some I had already this pizza was easy. They are a little long to make, so I suggest to do it in advance or let them cook while you prepare the dough and let proof. They really add a wonderful element of this sweet and slightly smoky Pizza-. Speaking of smokey- I added some buffalo mozzarella smoked the mixture which was fantastic, but of course you can use any cheese you have on hand!
- 1 (0.25 ounce) package active dry yeast
- 2½ cups flour bread
- 2 tablespoons of olive oil
- 1 cup of hot water
- 1 teaspoon salt
- 2 teaspoons of white sugar
- ½ BBQ cup sauce
- 1 boneless, cooked breast of chicken skin and shredded
- 1 large yellow onion
- 1 oil teaspoon of butter
- brown sugar pinch
- ½ grated cup or sliced buffalo mozzarella smoke
- ½ cup shredded cheddar cheese
- More BBQ sauce and ranch dressing to drizzle
- parsley or cilantro (optional) Chopped
- First departure onions:
- uniformly cut the onions into strips ¼ inch. Lead a skillet to medium-high heat and heat the butter or oil. Add the onions and stir to coat lightly with oil. Spread them in a thin layer on the pan and cook until soft.
- Add a little salt and a pinch of brown sugar. Reduce heat to medium-low and cook down, stirring occasionally while you prepare the dough. The key to the onions caramelize not too moved them so they can brown, but of course, do not let them burn
- In a large bowl, combine the yeast, 2 cups bread flour and salt. Stir, then add the oil and water. Use a spatula to mix until a shaggy dough has formed.
- Turn the dough onto a lightly floured surface and knead until a stiff dough has formed. Add adding ½ cup flour if the dough is sticky.
- Transfer dough in a lightly oiled bowl and cover with a clean cloth. Place a warm place and let proof for 30 minutes or until puffy and doubled in size
- Preheat oven to 425F
- slightly. Oil the bottom of a 12-inch cast iron skillet, and turn the dough in it. Use your fingers to press down the sides and an inch or two.
- Spread barbecue sauce on the dough, leaving a small border around the edge.
- Add caramelized onions, shredded chicken and cheese.
- Bake on lower shelf for about 15 minutes, or until crust is golden and cheese is bubbly.