BBQ Chicken Pizza

I may never call Domino's again! Except for making the dough, this is not very time consuming, but it IS inexpensive and tasty as HELL. Pair it with a nice salad and a bottle of wine and you will have a terrific light meal for two. Makes 2 10 inch personal pizzas.

Ingredients

For The Topping:

• 1 - 1.5 Chicken Breasts
• 3/4 - 1 Cup Shredded Gouda Cheese
• 3/4 cup thinly sliced Sweet Red Onion

For the Crust: (Allow approx 4 hours for rising, intermittent kneading and shaping)
3/4 cup warm water
1/4 tsp dry yeast
2 cups all-purpose flour
1/4 tsp salt
1 Tbsp olive oil

Directions:

Lightly coat the chicken breast in the Memphis style dry rub (see here) , seal in a Ziploc bag and allow to marinate for 4-6 hours, turning occasionally.

Prepare Your Crust. Make sure you start early enough for rising (approx 4 hours)!

• Mix water and yeast in a medium bowl and let stand 15 minutes.
• Gradually pour in 1 cup of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand at room temp, covered, about 45 minutes.
  
• While you are waiting, go ahead and make your BBQ sauce (see here for recipe and instructions).
• Put the sponge in the bowl of a standing mixer. Using the dough hook, mix in the salt and oil, and add the remainder of the flour 1/2 cup at a time, mixing to form a soft dough.
• Once a ball is formed, turn the dough out onto a lightly floured surface and knead until it is satiny, with a little flour to keep it from sticking, about 5 minutes.
• Put the dough into an oiled bowl, cover, and let rise 2 - 2.5 hours.
• Punch down the dough and divide into 2 balls. Place on a sheet pan, cover and let rise until doubled, about 30-45 minutes
• Roll out, pat or stretch the dough into roughly shaped 10-12 in circles or rectangles. They don't have to look perfect -- as a matter of fact, little pockets and crevices becoming hiding places for FLAVOR!

Prepare The Chicken

• Preheat your grill to medium-high. Grill your chicken breasts over indirect medium high heat, until the juices run clear, usually 4-5 minutes per side. Set aside to cool enough to handle.
• Chop the chicken into approx 1.2 - 1 inch cubes and put in a mixing bowl. Add the sliced red onion to the bowl.
  
• Spoon in enough of your BBQ sauce to liberally coat the chicken and onion; set aside while you start grilling the crust.
  

Grill the Pizza!

• Heat your grill to medium high heat.
• Prepare the grill by seasoning the cleaned grill with canola oil. Don't bother with anything expensive, the point here is lubrication, not flavor. Make sure you rub the oil from back to front so you don't get scorched by any flareups when oil hits the flames.
  
• Grill the crust over indirect medium heat with the grill cover/hood down for 5-8 minutes, until it starts to firm up a bit. Monitor the bottom of the crust to make sure it doesn't scorch.
• Once the dough has started to bake, brush it with some of the BBQ sauce. Spread your chicken/onion/sauce mixture on top of the crust, close the grill hood, and let cook for 3-4 minutes.
  
• When the crust appears to have finished baking, sprinkle the tops of the pizzas with the shredded Gouda cheese and close the hood for 3-5 minutes or until the cheese has melted.
  
• Pull the pizza off the grill and put on a cutting board. Let rest for a few minutes; the crust will continue to bake a little bit on its own.
  

Cut the pizza into quarters and serve. Goes great with a spanish Tempranillo red wine.

Cheers!