Barbecue Chicken Pizza

Servings: 1 | Serving size: 1 individual pizza

Cooking Time: 120 Minutes (including making the pizza dough)

Ingredients

For the Whole Wheat Pizza Dough
1 cup water
1 tsp. active dry yeast
1 tsp. honey
2 cups whole wheat flour
1/2 cup enriched all purpose white flour
1/4 tsp. salt
For the Barbecue Sauce
1/2 cup low sodium ketchup
2 Tbsp. apricot preserves
1 Tbsp light brown sugar
1 cup apple cider vinegar
1 tsp. water
1/2 Tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1/16 tsp. garlic powder
1/4 tsp. ground mustard
1/2 tsp. chili powder
1/2 tsp. fresh ground black pepper
1/2 tsp. paprika
For the Pizza
2 tsp. olive oil
2 medium white onions (thinly sliced)
8 ounces boneless, skinless chicken thighs (cut into thin strips)
16 grape or cherry tomatoes (halved lengthwise)
4 ounces reduced fat monterey jack cheese (shredded)

For the Whole Wheat Pizza Dough

Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 - 7 minutes until foamy.

Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.

Continue to mix by hand until a dough ball forms and all the flour is well blended.

Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 - 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.

Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.

For the Barbecue Sauce

Place the ketchup, apricot preserves, brown sugar, vinegar, Worcestershire sauce, water, hot sauce, garlic powder, mustard, chili powder, paprika and pepper in a blender.

Puree until smooth.

For the Pizza

Preheat the oven to 500°F.

Pizza is best baked on a pizza stone, but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 - 20 minutes.

Place a large skillet over medium-high heat and add the olive oil.

Add the sliced onions and cook until lightly browned.

Place in the bowl with the barbecue sauce.

Add the chicken strips to the skillet.

Cook for 5 minutes. Stir frequently.

Place the cooked chicken in the bowl with the barbecue sauce and onions.

Toss well to coat the chicken with the sauce.

Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Don't work too hard to get a perfectly round shape.

Once the dough is formed, place it on the hot pizza stone and top with 1/4 of the onion and chicken mixture per pizza.

Add the tomatoes.

Place the pizza on the pizza stone in the oven.

Cook for about 7 minutes and turn the pizza around in case there are any hot spots in the oven.

Before turning sprinkle the shredded cheese over the top.

Cook for another 5 minutes until the cheese is melted and the crust is golden brown.

Cut into fourths and serve.