BBQ Chicken Teriyaki Pizza

Thursday, March 17, 2011

I just updated the old pizza's recipe as I experimenting using bread flour yielded much better pizza crust than using all purpose flour. This version is pretty much the same except for the fact that I use chicken instead of ham and bacon. 

Pizza Crust (to make 2 pizza crusts):
1 1/3 cups warm milk ( or warm water + 3 ts milk powder)

1 ts active dry yeast
1 ts salt
1 Tb sugar
3 1/2 cups bread flour
1/2 ts Italian seasoning

2 Tb olive oil

1. Mix together all the ingredients in a mixing bowl then start kneading - I use kitchen aid with a dough hook attachment set at speed 1.
2. Knead for about 20-30 minutes until the dough is no longer sticky. Divide the dough into 2 portions. If you don't want to bake 2 pizza at once, you can put one portion inside the ziplock bag then save it in the fridge 'till it's ready to be used.
3. Preheat oven to 400 degrees F.
4. Roll out and press down onto a greased pizza pan (I used regular broiler pan covered with aluminium foil) then bake the pizza crust for 10 minutes.

Pizza topping ingredients:
1 pizza crust
olive oil for brushing
1 heaping cup shredded mozzarella cheese (or use fresh mozzarella then cut into thin slices)
2-3 roma tomatoes, sliced
1 red onion, sliced
1 small can of pineapple - sliced
2 pieces of boneless chicken thigh (or chicken breast)

Teriyaki sauce
BBQ sauce

1. Coat the chicken with BBQ sauce then bake in the 400 F oven for 20 minutes then cut them into small pieces
2. Brush the pizza crust with olive oil
3. Add topping. I learned that it's better to put 1/3 portion of the cheese on the bottom, top with the other ingredients, then add the rest of the cheese on the top that way the topping stick to the crust.
3. Bake the pizza at 375 F for 10 minutes, rotate the pizza then bake for another 10 minutes
4. Eat warm with chili sauce. :)  Yummm!!!

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