Barbecue Chicken Pizza with Bacon and Corn

• Meat

  • 3 slices Bacon, cooked and chopped
  • 1 Chicken breast, cooked and shredded

• Produce

  • 1 Cilantro
  • 1/4 cup Corn, fresh
  • 1/4 cup Red onion

• Condiments

  • 1/2 cup Barbecue sauce, homemade or store bought

• Baking & Spices

  • 1/2 tsp Active dry yeast
  • 1 1/4 cup All-purpose flour
  • 1 Black pepper, ground
  • 1/4 tsp Granulated sugar
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Parmesan cheese
  • 1 cup Whole milk mozzarella cheese

• Liquids

  • 1/2 cup Water

Found on bakedbyrachel.com

Description

Ingredients

• 1/2C water, heated to 115°F
• 1/2 tsp active dry yeast
• 1/4 tsp granulated sugar
• 1 1/4C all purpose flour
• 3/4 tsp salt
• 1-2 Tbsp olive oil, if needed
• 1/2C barbecue sauce, homemade or store bought
• 1 chicken breast, cooked and shredded
• 3 slices bacon, cooked and chopped
• 1/4C red onion, chopped
• 1/4C fresh corn
• 2 Tbsp Parmesan cheese
• 1C whole milk mozzarella cheese, shredded
• Ground black pepper
• Cilantro

Directions

• In a glass measuring cup, combine warm water with yeast and sugar. Allow to proof for 5-10 minutes. To the bowl of a stand mixer, add flour and salt. With mixer running on low, slowly add yeast mixture. Increase speed, mixing until dough forms a ball. Add 1-2 Tbsp olive oil if additional moisture is needed. Transfer to a lightly greased bowl, cover and allow to rise until doubled in size, roughly one hour. Preheat oven to 450°F. Coat a baking sheet with olive oil. Shape dough to desired size. Spread 1/4 cup barbecue sauce over surface of dough. Use remaining 1/4 cup barbecue sauce to coat shredded chicken in a medium bowl. Add all toppings, finishing with Parmesan cheese, mozzarella cheese and a sprinkle of ground black pepper and cilantro if desired. Bake for 15-18 minutes or until desired crispness is reached.