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We’ve been making our own pizza for years now, and I really think that it beats a lot of the pizza places around our home.
I always make a whole wheat crust, and it is 100% whole wheat. I find it is different from many wheat pizza crust recipes that I see, because many of them call for all-purpose flour.
I don’t add any white flour at all. The crust is nutty tasting, and a bit thinner and dense. We love thin crust, but if you prefer a more doughy crust, you may want to substitute some all-purpose flour for half of the wheat.
After the dough has risen, I roll it out then form it onto a baking sheet.
We love square pizza slices. :)
I just add a bit of tomato sauce in order to not overshadow the barbeque chicken.
My hubby loves tomato sauce. Me, not so much. He would swim in a vat of tomato sauce if he could. I wouldn’t join him. You know how veggies scare me.
Next come the toppings.
After the tomato sauce, I add on a layer of mozzarella cheese. Then comes the shredded chicken and carmelized onions.
The onions are a hit. They make the pizza. You gotta try.
Equal drizzles of ranch and barbeque sauce go on next. Homemade barbeque sauce, to be exact!
When it comes to pizzas, I use my same rule of thumb as I do with most dishes. I always make the wheat crust, and if it is just my husband and I, the toppings are usually reduced-fat options.
If I am making it for a party or a group of friends, I use full- fat toppings. The cheese always melts a bit nicer.
And I like my friends and family fatter.
To finish it off, I use a bit more mozzarella cheese, then a cheddar-jack blend. I love the cheddar combined with the chicken and barbeque sauce. It adds a nice, sharp flavor.
After about 20 minutes in the oven, it becomes warm, cheesy and crisp. The barbeque chicken flavor is fabulous!
The crust is thin with a fantastic, nutty wheat flavor. It is nice and crispy, too. I find it much more flavorful than regular pizza crust.
There are some wonderful flavors on the pizza, too- cheesy and salty, with a hint of sweetness from the barbeque sauce and onions.
Whole Wheat BBQ Chicken Pizza
100% Whole Wheat Dough
1 packet dry active yeast
3/4 cup warm water
~2 cups 100% whole wheat flour
2 tablespoons honey
2 tablespoons olive oil + more to rub on bowl
1/2 teaspoon salt
Mix yeast and warm water and let sit until foamy. In a separate bowl, mix flour and salt together. Once yeast is foamy, add in olive oil and honey and stir. Mix into flour and kneed to create a dough. You may need to add a bit more flour if dough is too sticky.
Place in an olive oil-rubbed bowl and cover. Let rise for 2-3 hours.
3 tablespoons olive oil
2 cloves garlic, minced
1/2 cup tomato sauce
2 cups mozzarella cheese
1 1/2 cups cheddar-jack cheese
1/2 cup parmesan cheese
8 ounces grilled, shredded chicken
2 medium red onions, carmelized
1/2 cup barbeque sauce
1/2 cup ranch dressing
Preheat oven to 400.
Form crust into baking sheet or pizza sheet. Brush with olive oil and minced garlic. Add tomato sauce and a 1 cup of mozzarella cheese. Top with shredded chicken, carmelized onions, barbeque sauce, and ranch dressing. Add remaining mozzerella cheese and cheddar-jack. Sprinkle with parmesan.
Bake at 400 for 20 minutes. Serve hot.
What are your favorite pizza toppings? We also love buffalo chicken pizza. Most of our pizzas are packed with meat, since I live with The Protein King.
If only I could convince him that the stuffed turkey is some form of protein. He’d probably eat that, too.
I love a good ole’ plain cheese pizza. Cheese is where it’s at.
With some bacon on it, too. Everything’s better with bacon.