BBQ Chicken PizzaKitchenAid
1 cup warm water (very)
2 envelopes yeast (instant rise)
2 1/2 cups water (room temperature)
4 tablespoons extra-virgin olive oil
6 1/2 cups bread flour
2 cups whole wheat flour
2 1/2 teaspoons kosher salt
2 whole wheat pizza dough (balls of, from above)
1/4 red onion (peeled)
1 red pepper (small, cored and seeded)
2 jalapeno chilies (stems removed)
8 ounces sharp cheddar cheese (block)
3/4 cup black beans (rinsed)
2 green onions (snipped)
1/2 cup crispy bacon (crumbled)
1 cup rotisserie chicken breast (shredded)
1 cup barbecue sauce
cornmeal (for sprinkling)
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1In a medium sized bowl, sprinkle the yeast over the water and let sit until yeast dissolves and expands, approximately 7 minutes. Add in the room temperature water and olive oil and stir to combine.
2In the work bowl of the KitchenAid® Pro Line® 16 cup Food Processor, pulse the bread flour, whole wheat flour, and salt until well mixed, 15-20 times. If necessary, remove the lid and use the spatula to finish mixing.
3With the motor on low speed, pour the yeast mixture through the feed tube and process until dough begins to come together. The dough should be pliable, but not wet. If it is too sticky or dry, add a little more flour or water. Turn dough out onto a lightly floured surface and knead it into a smooth ball.
4Place the dough into a lightly oiled bowl and wrap tightly with plastic wrap. Set the bowl in a warm place (or near an oven preheated to 200 degrees) and allow to double in size for 2 hours.
5After 2 hours, punch down the dough and allow it to rest for 15 minutes. Then separate the dough into 6 equal pieces. Use 2 pieces for this recipe, and place each of the other pieces into individual freezer bags to freeze for a later date.
6Preheat oven to 500 degrees and cut 2 pieces of parchment paper to fit either 2 baking sheets or pizza stones. Set paper aside and place the baking sheets or pizza stones inside the oven to heat, 1 on each rack.
7Set the prep bowl into the work bowl of the KitchenAid® Pro Line® 16 cup Food Processor and place the slicing disc inside set to the 4th notch from the left. Place the red onion and red pepper into the medium feed tube and use the food pusher to slice the vegetables on low speed. Place the jalapeno peppers into the small feed tube and use the food pusher to slice them through. Remove the prep bowl and slicing disc and set vegetables aside.
8Place the 2mm shredding disc into the work bowl and use the medium pusher to help guide the cheese to shred. Remove the shredding disc and set cheese aside.
9Lay the 2 pieces of parchment out onto the counter and sprinkle lightly with cornmeal. Place one ball of dough on each paper and sprinkle lightly with flour. Roll out to 1/4 inch thickness.
10Spread 1/2 cup barbecue sauce onto each crust. Sprinkle 1/2 cup of the cheese onto the sauce, then 1/2 of the sliced vegetables, black beans, chicken, green onions, and bacon on top of the cheese. Top each pizza with half of the remaining cheese. Bake at 500 degrees for 8-10 minutes.
11Tip: As an alternative, spread the crust with a spicy peanut sauce, and omit the bacon, for a Thai version of the pizza.