Grilled BBQ Chicken Pizza - water

Method

• 1.
• In a mixing bowl, add the warm water and yeast.
• Allow to dissolve for 3-5 minutes before continuing.
• 2.
• Add the flours, sugar, salt, and oil to the yeasty water.
• 3.
• Using the Kitchen Aid dough hook to do the dirty work, turn the mixer on low and mix until the dough comes together in a shaggy mess.
• 4.
• Increase the speed to medium for 5 minutes until it becomes a smooth round ball.
• 5.
• Remove the ball of dough, coat the bowl with oil (I misted mine with the olive oil sprayer), and return the dough to the bowl.
• 6.
• Cover the dough with a towel and place in a warm, draft free place for 15 minutes (outside for me!).
• 7.
• This is a perfect time to prep your toppings.
• For the chicken, I allow the cooked and shredded chicken to sit in 1/4 cup of BBQ sauce while the dough is rising.
• 8.
• Coat the grill with oil before turning it on to medium low heat.
• 9.
• Divide the dough into four equal sized balls.
• 10.
• Using extra flour to keep the dough from sticking, roll out the dough.
• 11.
• Place the dough on the grill and close the lid.
• Allow them to cook for 2 minutes.
• 12.
• Check to see that the bottom of the crust is starting to get the charred grill lines.
• 13.
• Remove the crusts, and put them on your work surface grilled side up.
• 14.
• Top the grilled side with BBQ sauce, cheese, chicken, more cheese, and red onion.
• 15.
• Return the pizzas to the grill, and allow to cook with a closed lid while the cheese meltsapproximately 5-7 minutes.
• 16.
• Remove the pizzas when the cheese has melted and top with fresh cilantro.
• Yum.