Prep Time: 35 min
Cook Time: 40 min
Makes: 16 servings
| • | 1 pound boneless, skinless chicken breasts |
| • | 2 cups barbecue sauce |
| • | 1 package active dry yeast |
| • | 1 1/2 cups warm water, 105ºF to 115ºF |
| • | 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix |
| • | 1 teaspoon salt |
| • | 2 teaspoons sugar |
| • | 2 cups White Lily® Enriched Unbleached Bread Flour |
| • | 1 tablespoon Crisco® 100% Extra Virgin Olive Oil |
| • | Crisco® Olive Oil No-Stick Cooking Spray (optional) |
| • | 1 red onion, diced |
| • | 1 medium red pepper, diced |
| • | 1 cup mushrooms, sliced |
| • | 2 cups (8 oz.) shredded provolone or mozzrella cheese |
| 1. | MARINATE chicken breasts in refrigerator in 1 cup of barbecue sauce at least 30 minutes. Make pizza crusts while chicken is marinating. |
| 2. | DISSOLVE yeast in warm water in large bowl. Add cornmeal mix, salt and sugar; stir to combine. Gradually add flour until dough pulls away from side of bowl and is soft. |
| 3. | TURN dough with floured hands onto lightly floured surface. Knead by turning and folding 10 minutes or pulse in food processor or electric mixer. |
| 4. | POUR about 1 tablespoon oil into medium bowl. Place dough into bowl; turning to coat surface. Cover bowl with plastic wrap; allow to rise in warm place until double in size, about 1 hour. Punch down dough. Dough may be used immediately or wrapped in plastic wrap and refrigerated up to 24 hours. |
| TIP | If using refrigerated dough, allow dough to sit at room temperature to warm 30 minutes before rolling. |
| 5. | HEAT oven to 450ºF. Lightly coat two pizza pans or baking sheets with oil or no-stick cooking spray. |
| 6. | DIVIDE dough in half; make into two balls. Sprinkle pan surfaces with flour or cornmeal. Roll dough to fit; place on prepared pans. Let dough rise in pans about 15 minutes. |
| 7. | BAKE 12 to 20 minutes, or until crust is golden brown. |
| 8. | HEAT oven to 350ºF. Remove chicken from marinade; discard marinade. Place chicken in a single layer in shallow baking dish; cover with foil. Bake until juices run clear, about 20 minutes. Cut chicken into 1/4 to 1/2-inch pieces. |
| 9. | SPREAD 1/2 cup of remaining barbecue sauce on each pizza crust. Top with chicken and vegetables. |
| 10. | BAKE 15 minutes. Remove from oven; top each pizza with 1 cup shredded cheese. Return to oven; bake an additional 5 minutes, or until cheese is melted. |
Nutritional Information Per Serving:
Serving Size (1/16), Calories 240 (Calories from Fat 60), Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 25mg, Sodium 770mg, Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 6g), Protein 14g; Percent Daily Value*: Vitamin A 4%, Vitamin C 10%, Calcium 10%, Iron 20%.
*Percent Daily Values are based on a 2,000 calorie diet.