How has y’alls week been? Getting our wedding pictures in the mail Monday and going to a Needtobreathe concert Friday makes for a great week for us! Anyways, on to more tasty things. Homemade pizza has become a staple in the Moody household. After trying this homemade dough, I will never go back to Martha White again. The difference between homemade dough and store-bought is so vast. Although I enjoy a good processed food (mellow cream pumpkins y’all), it’s kind of nice knowing exactly what is going into your dough. This recipe is super easy and is quick! I tried the slow (8 hour) version and I actually like the 30ish minute version better, not only because it is quicker, but also because the warmed dough is so much easier to spread. The end product is a thin, crispy around the edgy but deliciously chewy in the middle. We have made several variations to the toppings (gotta keep things interesting ya know), but being a born and bred Memphian and all, this BBQ version rocked our socks off. Sidenote: I don’t like onions all that much (I always use half of what any original recipe calls for), but these caramelized onions were so good!!
Recipe for Quick Pizza Dough
adapted from here.
What you need:
- 1/2 cup warm water
- 1 1/4 teaspoons active dry yeast
- 1 1/2 cup all purpose flour
- 1 teaspoon salt
- Olive oil for coating bowl
What to do:
- Turn oven on 225 degrees for about 5 minutes, then turn off.
- Pour 1/2 cup warm water into bowl of electric mixer, sprinkle yeast over water, and let stand for 5 minutes. Add flour, salt, and mix with dough hook at a moderate speed until mixture forms a craggy mass. Reduce speed to low and mix for 5 minutes, letting hook knead mass into smooth, elastic dough. Remove dough and wipe out bowl.*
- Coat inside of bowl with olive oil, place dough back in bowl, and cover with plastic wrap. Place in previously warmed oven, and let it sit to 30 minutes. Remove dough from oven. Sprinkle some cornmeal on your baking sheet or pizza stone. Flatten dough starting from middle and working your way out. If it breaks, never fear, just pinch the holes back together.
*If you don’t have an electric mixer, you can follow the same steps, just use a wooden spoon until craggy mass forms and then knead with hands for 5 minutes.
Recipe for BBQ Chicken Pizza
onions adapted from Jenna.
What you need:
- One half purple onion (about /2 cup), thinly sliced
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 cup good BBQ sauce (we used Corky’s)
- 1 cup Mozzarella cheese
- 2 boneless, skinless chicken breasts
- Cajun seasoning to taste
- handful of fresh cilantro
- handful of Parmesan
What to do:
- Preheat your oven to highest temperature (mine is 425 degrees).
- Drizzle 1 tablespoon oil in a small skillet and turn heat on medium. Once hot, place onions in skillet and sauté for 12 minutes or until soft. Halfway through cooking (around 6 minutes), add the balsamic vinegar.
- While your onions are cooking, sprinkle cajun seasoning on both sides of chicken breasts. Drizzle 1 tablespoon of olive oil in a medium skillet and turn on medium-high heat. Once hot, place chicken in skillet and cook for 6-7 minutes per side or until cooked through. Remove from skillet and let cool. Once cool, cut into bite-sized strips or cubes.
- Pour BBQ sauce evenly over flattened dough. Sprinkle on cheese, followed by chicken and onions. Cook to 10-12 minutes or until bubbly and crust looks a little crispy. Top with cilantro and Parmesan.