I have to say, this pizza dough was a lot easier than I expected and turned out pretty good. I should have rolled it out a lot thinner because I like thin crust pizza, but for those of you who like normal crust this is great! I got this one from Ree Drummond, in her “Food From My Frontier” book (the yellow one not the red one this time). The rest I just made up as I went based on what we like. Note that the dough does have to rise for 1 hour once you make it, but you can make it the night before and refrigerate it overnight.
So, to make the dough, start by measuring out 1 tsp active dry yeast into a small bowl. Add 3/4 C warm water (not too hot or you will kill it, and not too cool or it won’t activate). The water temperature is key as if you get this part wrong, it won’t turn out right. Set that aside for 10 minutes. While that is activating, in your mixer bowl, add 2 C all purpose flour, then sprinkle in 3/4 tsp salt. Once the yeast water is ready, start the mixer on low, slowly drizzle in 3 tbsp. of olive oil. While still on low, add the yeast water. Stop mixing when it all comes together, then transfer to a lightly oiled bowl. Cover with seran wrap and let rise for 1 hour.
On the day you want to cook, if you are refrigerating it over night, let the dough come to room temperature (I did refrigerate it, and I didn’t let it come to room temperature, and it was pretty dense, so next time I will just make it on a day we want to eat it). Preheat the oven to 500 degrees. Have your loving husband grill the 1 chicken breast (or do it perfect style or sauté in a pan till cooked through). While he is working on that, I rolled out the dough to be thin (using an oiled or floured rolling pin) and put it on a lightly oiled baking sheet. I should have made it thinner, but we all have to live and learn. Spread on some bbq sauce (we used Sweet Baby Ray’s). Now get the rest of the stuff ready. Slice about 1/2 a red onion into thin slices (less if you are not a big one for onions), slice 1 bunch of green onions (probably only need a half bunch, but we love them, so I went for the whole thing and topped it with more after the picture), and shred the cheese (mozzarella is what we used and I bought it pre-shredded because I was being lazy). Once the chicken is done, let it rest at least 5 minutes, then slice into bite sized pieces. Spread the chicken across the sauce, then the red onion, then the cheese. You can add the green onion before or after baking (we did after). Bake for about 12-15 minutes, till the crust is golden brown and the cheese is bubbly.
Remove from the oven, let it rest 5 minutes, then cut and serve. We might use a pizza stone next time to get the center a little crispier, but rolling it out thinner will help too. Serve it up and top with extra green onions if you have them. Enjoy!