BBQ CHICKEN PIZZA

Ingredients 

6 ½ ounces Urban Slicer Outdoor Grilling Pizza Dough
½ cup water, at 80°F
4 oz. Dakota Honey Bar-Bee-Cue Sauce
Mozzarella cheese, as needed
¼ red onion, julienned
2 Tillen Farms Cheese Stuffed Jalapeño Peppers, sliced
½ cup cooked, diced chicken breast
Bayley Hazen Blue Cheese, crumbled
Olivelle Caramelized Garlic Oil, for garnish
Urban Slicer Red Mojo Pizza Seasoning, for garnish

Instructions

1. Mix the water and pizza dough mix until combined in a stand mixer with the dough hook attachment for 8 minutes. Cover the mixing bowl with plastic wrap and let rest at room temperature for 2 hours.
2. Dust your counter with some flour and toss or stretch your pizza dough into a large 13-inch round pizza dough.
3. Preheat your oven to 500°F and place your Emile Henry Pizza Stone in the oven to preheat.
4. Place a little bit of flour on your Epicurean Pizza Peel. Place your stretched dough onto the pizza peel. Use a ladle to spread the BBQ sauce on the pizza, leaving about an inch around the rim without sauce for the crust. Top with the cheeses, peppers, chicken, and onions.
5. Open your oven door and carefully slide your pizza from the pizza peel onto the preheated pizza stone. Bake for 8-10 minutes or until the pizza is golden brown and the cheese is melted.
6. Remove from the oven and use a brush to apply the Caramelized Garlic Oil to the pizza crust. Sprinkle the Urban Slicer Red Mojo Pizza Seasoning on the crust. Cut the pizza into 8 slices and serve.