Prep: 3 hours; Cook: 15 minutes
I made two different thin crust pizzas. One is a Tomato-Herb Focaccia that is tweaked from a taste of home recipe and the other is BBQ Chicken.
Ingredients:
Tomato-Herb Focaccia BBQ Chicken
1 pkg. (1/2) oz active dry yeast 1/2 Tbs. active dry yeast
1 C. warm water 1/2 C. warm water
2 TBS. Olive Oil 1 TBS. Olive Oil
1-1/2 tsp. salt 1-1/2 tsp. salt
2 TBS. sugar 1 TBS. sugar
1 tsp. garlic powder 1-1/2 to 2 C. all-purpose flour
1 tsp. each dried oregano, thyme and rosemary BBQ Sauce of your choice
1/2 tsp. dried basil 1/2 lb. boneless skinless chicken breast (cooked)
Dash pepper
2 to 2-1/2 C. all-purpose flour
2 plum tomatoes, thinly sliced
mozzarella cheese
Parmesan cheese
mushrooms (optional)
*Original Recipe from: Janet Miller
Pizza Sauce (mine was homemade, I will post this recipe at a later date)
Directions:
1. Let yeast get to room temperature, take out about a half hour before wanting to cook. (optional, for optimal consistency)
2. Put warm water, oil, sugar, salt, and yeast in bowl. Stir around and let set for 5 minutes.
3. Put flour in water mixture one cup at a time. You can either use a kitchen-aid, but I prefer to mix it with my hands. Add flour and knead until until the dough no longer sticks to your hands.
4. Put in a bowl and cover with a dish cloth and let rise for 45 minutes
5. Knead on a floured surface for aout 7 minutes. Adding flour as necessary to keep it from sticking to your hands. Or you can just put it in your kitchen aid for that amount of time.
6. Put dough back in the bowl, cover again, and let rise for 2 hours.
7. Knead again for a couple minutes and roll with rolling pin until thin. As shown in picture
8. Spread Pizza sauce and BBQ sauce (I use Sweet Baby Rays) on pizzas.
9. Add desired toppings, putting cheese on last.
10. Bake at 400 for approximately 15 minutes. More depending on desired crust doneness.
Enjoy!
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