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1
Marinate chicken breasts in refrigerator in 1 cup of barbecue sauce for at least 30 minutes.
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2
Dissolve yeast in warm water in a large mixing bowl.
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3
Add cornmeal mix, salt, and sugar, and stir to combine.
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4
Gradually add flour until the dough pulls away from the side of the bowl and is soft.
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5
Flour your hands and turn dough onto lightly floured surface.
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6
Knead by turning and folding for 10 minutes or pulse in food processor or electric mixer.
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7
Pour about a tablespoon of olive oil into a medium bowl.
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8
Place dough into bowl and turn once to coat with oil.
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9
Cover bowl with plastic wrap and allow to rise in warm place until doubled in size, about 1 hour.
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10
Punch down the dough.
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11
Dough may be used immediately or wrapped in plastic wrap and refrigerated for up to 24 hours.
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12
If using refrigerated dough, allow dough to sit at room temperature to warm for 30 minutes before rolling.
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13
Heat oven to 450 degrees.
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14
Lightly coat two pizza pans or baking sheets with olive oil or no-stick cooking spray.
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15
Divide dough in half and make into two balls.
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16
Sprinkle pan surfaces with flour or cornmeal.
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17
Roll dough to fit and place on prepared pans.
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18
Let the dough rise in pans about 15 minutes.
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19
Bake for 12 to 20 minutes, or until crust is golden brown.
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20
To prepare the chicken: Heat oven to 350 degrees.
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21
Place chicken in a single layer in a shallow baking dish.
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22
cover with foil.
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23
Bake until the juices run clear, about 20 minutes.
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24
Cut chicken into 1/4 to 1/2 inch pieces.
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25
Spread 1/2 cup of remaining barbecue sauce on each pizza crust.
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26
Top with chicken and vegetables.
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27
Bake for 15 minutes.
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28
.
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29
Remove from oven and top each pizza with 1 cup of shredded cheese.
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30
Return to oven and bake for 5 minutes, or until cheese is melted.
