Skillet Barbecue Chicken Pizza

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1 Pizza 1 Pizza

15 minutes 15 minutes

20 minutes 20 minutes

Crust Preheat oven to 500 degrees. Place a dry, unoiled 12-inch cast-iron skillet on the bottom rack of the oven.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.
Add very warm water (between 120º F and 130º F) and oil. Stir until combined.
Gradually add enough of the remaining flour to make a soft dough. (Dough should form a ragged ball at this point and be slightly sticky.
Turn dough out onto a floured surface and knead, adding additional flour as necessary until smooth and elastic, approximately 4-5 minutes. The dough should spring back to the touch.
Drizzle a small amount of corn oil around the sides of the bowl you used to mix the dough.
Place dough into the oiled bowl, flip so the dough is covered with corn oil.
Let rest/rise for 10 minutes.
Place dough on a floured surface and roll to a 12-inch circle.
Remove the preheated skillet from the oven. Lightly brush the skillet with corn oil.
Keeping in mind the SKILLET IS HOT, carefully place the circle of dough in the skillet and press dough up the edges.
Topping: Spread 2/3 cup barbecue sauce over the crust.
Top with 3/4 cup Pepper Jack cheese and 3/4 cup Mozzarella cheese.
Toss diced chicken with remaining barbecue sauce and scatter over the cheese.
Top with the desired amount of red onion rings and pickled jalapeno slices.
Bake for 15 minutes or until cheese is bubbly and crust is browned.

Yeast 101