Anytime I work with dough I think of my Great Grandpa Geusebroek. I never got to meet the man – but his legacy lives on through stories that have been passed down from my Grandma Underwood and my Mom.
My Great Grandparents immigrated to America from Holland in the early 1900s. They settled down in South Dakota and opened a pie shop where they made homemade pies and worked in the restaurant business for years.
While I knead the pizza dough I imagine them in their bakery kitchen- tossing and rolling the dough for their pies; baking it lovingly in their oven, and serving it up to their customers with a smile.
I like to think a little piece of them lives on through me in my cooking – even though most of my baking endeavors turn out dismal – but this bbq chicken flatbread pizza was a win.
I’m not sure if a flatbread pizza is even a thing? But calling it just a flatbread seemed off and just pizza doesn’t seem right either – so let me just have this one thing and call it a flatbread pizza ok?!
I whipped up this bbq chicken flatbread pizza with the leftover bbq chicken I made on the Fourth of July. I had some pizza dough I made from back in January in the freezer and I put it to use for this recipe.
All I did for this recipe is thawed out the pizza dough, sprinkled some flour on the counter, and kneaded the dough until it was roughly the shape of an oval. Once it was the desired shape, I sprinkled some corn meal on a baking sheet and transferred the dough to the sheet. I then ladled the bbq chicken pizza straight from the fridge onto the pizza dough, being sure to spread the bbq sauce on the dough like a sauce. I then sprinkled on some diced red onion and topped it all off with some Vermont Sharp White Cheddar that Cabot Farms (thanks Cabot!) sent me a few weeks back. I took all this and tossed it into the oven at 450 F for 20 minutes until the dough was crispy and cooked through.
Here’s how to make:
For the Pizza Dough (makes 4 10-inch Pizza’s)
This recipe was given to me by Pizzeria Locale a pizza shop here in Kansas City. They shared their recipe with us at one of their dough making classes last year!
- 3.5 cups all purpose flour
- 1.5 cups cold water
- 2 and 1/4 tsp sea salt
- 1 tsp active dry yeast
- 1/4 cup corn meal (for baking sheet)
For the BBQ Chicken + Pizza toppings
- 2 chicken breasts
- 1 bottle bbq sauce (I chose a sweeter bbq sauce)
- 1/2 diced red onion
- dried parsley
- 1 pkg Mozzarella Cheese (I used Vermont sharp cheddar – put any cheese works fine)
For the Pizza
Note: You can also buy pre-made pizza dough. The homemade pizza dough requires 2 days to prepare so if you know you want to make this pizza dough, prepare it the day before you want to make.
- Mix the yeast and water together in a bowl. Add the flour and combine the ingredients until the dough begins to form.
- Sprinkle the salt over the dough and fold the dough over and over so the salt can distribute evenly.
- Next, lightly flour your counter / work surface and place the dough on the table. Begin to fold the dough in half, turning 90 degrees and folding again. Do this about 5 times. Place the dough back into the bowl and cover with plastic. Let rest for 15 minutes. Repeat this whole process 2x.
- After the 3rd 15 minute rest, put the dough back in the bowl and refrigerator overnight. The dough will be ready after 18 hours.
- After the dough has rested in the refrigerator, cut the dough into fourths. You can use all the dough for this recipe and make 4 10inch pizzas or freeze the remaining dough for future use.
- Let the dough rest at room temperature for an additional 3 hours.
- Now the dough is ready! (FINALLY). Flour your work surface once again and begin to knead the dough into an approximate 10 inch pizza shape.
- Transfer the dough to the baking sheet with corn meal on it.
For the bbq chicken
Preheat oven to 350 F
- Place chicken breasts in a dutch oven or oven safe baking dish that has a lid. (The lid is very important!)
- Pour over the bottle of bbq sauce
- Cover dish with lid and bake for 1 hour at 350 F
- Once fully cooked – use 2 forks to shred the chicken
- Ladle the bbq chicken onto the pizza dough – making sure to ladle on the bbq sauce as well like a traditional pizza sauce would be.
- Next, sprinkle on the chopped onions and top with the cheese.
- Bake the pizza at 450 F for 20-30 minutes or until the pizza dough is crispy and the cheese is melted.
Food Gal Al