Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast 1 cup warm water (110 to 115 ) 2 tablespoons canola oil 2 teaspoons sugar 1 teaspoon baking soda 1 teaspoon salt 2-3/4 to 3 cups all-purpose flour TOPPINGS: 2 cups cubed cooked chicken 1/2 to 3/4 cup barbecue sauce 1/2 cup julienned green pepper 2 cups (8 ounces) shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in water. Add the oil, sugar, baking soda, salt and 2 cups flour. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough into a 13-in. circle. Transfer to a greased 12-in. pizza pan. Build up edges slightly. Grill, covered, over medium heat for 5 minutes. Remove from grill. Combine chicken and barbecue sauce; spread over the crust. Sprinkle with green pepper and cheese. Grill, covered, 5-10 minutes longer or until crust is golden and cheese is melted. Yield: 4 servings.


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