After a dreary, wet spring, there’s a chance that summer may actually happen. What better way to celebrate than a barbecued chicken pizza?
3 cups flour (more or less)
1 package active dry yeast
1/2 tsp salt
1 cup warm water
2 tbsp canola oil
cooked chicken, cut in chunks
red onions, thinly sliced
mozzarella cheese, grated
In the bowl of a heavy-duty mixer, stir together 1 1/2 cups of flour, yeast and salt.
Add the warm water and beat for 3 minutes, regularly scraping down the sides of the bowl.
Using a dough hook, stir in the rest of the flour, mixing until the dough becomes smooth and elastic.
Knead the dough by hand on a lightly floured surface for another 5 minutes.
Split the dough into two smaller balls and cover with a light tea towel. Let rise for 30-60 minutes.
Once the dough has risen, form each ball into a thin pizza crust.
Preheat a side burner of your barbecue for about 5 minutes. To cook the crust, you want low, slow, indirect heat.
Arrange the dough on the grill, making sure it isn’t directly over the lit burner. Cook, rotating occasionally, until the bottom is lightly browned.
Flip the pizza dough, top with sauce and toppings, close the barbecue lid and turn the burner down to low.
Grill the pizza until the cheese is melted and the crust is golden brown.