Ingredients:
- 1 cup (240ml) warm water (105-115°F / 40-46°C)
- 1 teaspoon (5ml) sugar
- 2 ¼ teaspoons (7g) active dry yeast (one packet)
- 2 ½ cups (315g) all-purpose flour, plus more for dusting
- 1 teaspoon (6g) salt
- 1 tablespoon (15ml) olive oil, plus more for greasing
- 1 tablespoon (15ml) olive oil
- 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon (5g) smoked paprika
- ½ teaspoon (3g) garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup (240ml) BBQ sauce
- ½ cup (115g) shredded mozzarella cheese
- ¼ cup (30g) shredded Monterey Jack cheese
- ¼ cup (20g) thinly sliced red onion
- ¼ cup (15g) chopped fresh cilantro, for garnish
Instructions:
- Proof the yeast in warm water with sugar. Combine flour and salt. Add yeast mixture and olive oil. Knead until smooth and elastic. Let rise in a greased bowl until doubled in size.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with paprika, garlic powder, salt, and pepper. Cook until cooked through. Stir in BBQ sauce and simmer briefly.
- Preheat oven to 450°F (230°C). Punch down dough and roll out to desired shape. Place dough on a greased baking sheet or pizza stone.
- Spread a thin layer of BBQ sauce on the dough. Sprinkle with mozzarella and Monterey Jack cheese. Top with BBQ chicken, red onion.
- Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Sprinkle with fresh cilantro. Slice and serve immediately.