Wednesday, October 26, 2011

Fergie's Roasted Chicken BBQ & Fontina Pizza

This pizza just so happens to be one of the most delicious things I have ever made... simple, tasty, very grown up pizza that even my kids loved. 


4 1/2 Cups Unbleached Flour 
2 1/2 Cups Warm Water 
3 Teaspoons Yeast
2 Teaspoons Sugar
2 Teaspoons Sea Salt 

For Roasted Chicken:

3 Chicken Breast, Bone and Skin On
Olive Oil
Lawry's Seasoning Salt
Fresh Ground Pepper

Pizza Ingredients:

3 Cups Fontina Cheese, Shredded 
1/2 Red Onion Sliced Thinly
1 Cup BBQ Sauce, I added a couple of Tablespoons of Chipotle Paste to mine

I sprayed the baking sheet with a little bit of PAM.  I drizzled it with Olive oil and generously sprinkled with Lawry's and Pepper.  I place the chicken uncovered in a 400 degree oven until the inside temp reaches 160 (technically chicken is fully cooked at 165 but it will continue cooking after you pull it out of the oven, doing it this way will prevent it from drying out) Set the chicken aside and get started with the dough while the chicken cools... 

In your stand mixer with the dough blade on combine the flour and the salt.  In a small bowl combine the warm water, yeast and sugar... mix very well.  Start the machine and add water a little at a time.  You should have some water left over.  You can always add but you cannot take away.  Knead on med/low for about 10 minutes... take the dough out and place in a well oiled bowl and cover.  Leave to rise for at least an hour.  Dough should more than double in size. 

While the dough rises and the chicken cools... get the rest of your ingredients ready... Shred your cheese and slice your onions... 

Measure out your BBQ Sauce... like I said before.. I added Chipotle Paste to mine... 

Once the chicken is cooled, remove from bone.  I leave the skin on but you can remove it at this time... 

Slice ... Preheat the oven to 500 degrees...

Spread the dough... You can make 1 very large pizza or 2 smaller ones... Spread the BBQ Sauce and add the chicken... 

Spread the onions... 

Cover with the Fontina Cheese... 

Bake until the dough is golden and the cheese is gooey and melted. 

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