Grilled Buffalo Chicken Pizza
Makes 2 pizzas, 4 -6 servings each. Recipe is by Helana Brigman.
1 cup warm water
2 tsps. active dry yeast
3 cups bread flour
2 tsps. sugar
2 tsps. salt
Olive oil, to coat dough ball
Cornmeal, for dusting
Olive oil, for coating
Salt and pepper, to taste
Barbecue sauce, such as Stubbs (I used spicy-sweet)
3 to 4 cups shredded mozzarella
Store-bought rotisserie chicken, picked clean
1 cup caramelized onions
½ cup cherry tomatoes, halved
Salt and pepper, to taste
Blue cheese, optional
Green onions, sliced, for garnishing
Basil leaves, for garnishing
1. For the pizza dough: Add dry active yeast to warm water (preferably in a mixer’s mixing bowl) and rest until foamy or activated, about 5 minutes.
2. Add salt, sugar and flour to yeast and water mixture, using the mixer’s dough hook on low speed. Continue mixing until a sticky dough forms. (See note.)
3. Add 2 tablespoons olive oil to pizza dough and coat the dough ball fully. Rest dough at room temperature for about an hour in a covered bowl. When dough has doubled in size, punch it down or use immediately. Dough can be refrigerated for up to a month and frozen for up to three months.
4. For the pizza: Roll out one-half of dough ball on a well-floured surface. Transfer dough to a cornmeal-dusted baking sheet or pizza stone. Puncture the surface all over with a fork and drizzle with olive oil, then season with salt and pepper.
5. For the grill: Warm grill to medium heat and, working in two batches, transfer pizza crust to grates greased with olive oil. Cover and cook for about 4 minutes or until crust begins to take a char before returning it to a baking sheet (cooked side up).
6. For the toppings: Spoon barbecue sauce over pizza surface, covering even the edges. Dress with 1 to 2 cups mozzarella per pie, chicken, onions and tomatoes to taste. Season pizza with salt and pepper to taste and sprinkle with blue cheese, if using.
7. Return pizza to grill, cover and cook for up to 4 to 6 minutes or until cheese is melted and crust is golden on bottom (make sure to check at 4 minutes). Transfer pizza to serving dish, top with green onions and basil, if using, and rest for several minutes before cutting. This last step keeps the toppings from sliding off the crust. Slice and share.
Note: A great way to ensure the dough doesn’t rise out of the bowl is to spray your dough hook with nonstick cooking spray beforehand. This step also prevents the dough from sticking to the hook.
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