Recipe: Hawaiian BBQ Chicken Pizza (food processor pizza dough)

HAWAIIAN BBQ CHICKEN PIZZA

FOR THE PIZZA DOUGH:
3/4 cup warm water (105 to 115 degrees F)
1 1/2 teaspoons active dry yeast
2 teaspoons granulated sugar
2 cups unbleached flour, divided use, plus more for work surface, divided use
1/2 cup bread flour
1/2 teaspoon salt
2 teaspoons extra-virgin olive oil
FOR THE BARBECUE SAUCE:
1 tablespoon plus 1 teaspoon tomato paste
1 tablespoon plus 1 teaspoon molasses
1 teaspoon liquid smoke
1 teaspoon white vinegar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
FOR THE PIZZA:
6 slices center-cut bacon, cut into 1-inch pieces
1/2 pound boneless, skinless chicken breast
1/2 teaspoon extra-virgin olive oil
2 pinches salt
5 ounces (1 1/2 cups plus 3 tablespoons) finely shredded low-fat mozzarella cheese, divided use
1/2 cup pineapple tidbits packed in juice, drained, divided use
1/2 cup white onion strips (1/4 inch thick), divided use

TO PREPARE THE DOUGH:
Lightly mist a mixing bowl with olive oil spray. In a small bowl, stir together warm water, yeast and sugar until yeast is dissolved.

In the bowl of a food processor fitted with a dough blade, combine 1 3/4 cups unbleached flour, bread flour and salt. Pulse several times to mix. (Or combine in a mixing bowl; stir with a wooden spoon.) When yeast mixture starts to bubble, add to flour mixture. Add oil. Process (or stir) until a ball forms, about 1 minute. If mixture is too sticky, add remaining 1/4 cup unbleached flour, 1 tablespoon at a time. Process or stir until a smooth ball forms.

Turn dough onto a lightly floured work surface. Knead by hand several times, until dough is smooth and elastic. Place dough in oiled bowl. Lightly mist dough with oil spray. Cover bowl tightly with plastic wrap. Set aside in a warm place. Let rise until doubled in size, about 1 hour.

MEANWHILE, PREPARE BARBECUE SAUCE:
Stir together tomato paste, molasses, liquid smoke, vinegar, salt, garlic powder and onion powder.

TO MAKE THE PIZZA:
Cook bacon over medium heat, flipping pieces occasionally, until lightly cooked but not crisp. Let drain on paper towels.

Preheat a grill or stove-top grill pan to high heat. Place chicken on a cutting board. Cover with waxed paper. With the smooth side of a meat mallet, pound to a 1/3-inch thickness. Rub chicken with oil; season with salt.

Grill chicken about 2 minutes a side, until barely pink inside. Let sit for 5 minutes. Cut the breast in half lengthwise, then cut each half into 1/4-inch-thick crosswise strips.

Preheat oven to 500 degrees F.

When dough has doubled in size, gently punch it down. Place it on a lightly floured surface. With a lightly floured rolling pin or hands, roll or pat into a 14-inch circle. Transfer to a 14-inch nonstick round pizza pan.

Bake for 5 minutes.

Remove pizza pan from oven. Spread crust evenly with barbecue sauce, leaving a 1/2-inch border. Sprinkle a fourth of the cheese over the sauce. Top evenly with three-fourths of the chicken and three-fourths of bacon. Next, top evenly with a fourth of the pineapple and a fourth of the onion. Top evenly with the remaining cheese, chicken, bacon, pineapple and onion.

Bake until crust is golden, 8 to 12 minutes. Let cool for 5 minutes on a rack, then serve.

Makes 1 (14-inch) pizza
Source: Fast Food Fix: 75+ Amazing Recipe Makeovers of Your Fast Food Restaurant Favorites by Devin Alexander