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BBQ SAUCE DIRECTIONS:
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Note: adapted From Barefoot Contessa; Makes 6 Cups:
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Heat the oil in a large pot.
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Cook the onions and garlic on low for 10-15 minutes until translucent, but not browned.
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Add remaining ingredients and cook uncovered on low for 30 minutes, stirring occasionally.
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PIZZA DOUGH DIRECTIONS:
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Preheat oven between 450-500 degrees F (250 degrees C) the hotter the better.
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Place a pizza stone or baking sheet in the oven to preheat this ensures a crispy crust.
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Stir 1 1/4 cups of the all-purpose flour, yeast and salt in the bowl of an electric mixer.
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Add the warm water and oil and whisk on high speed for 30 seconds.
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Scrape bowl and whisk on high for 3 minutes.
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Use a wooden spoon to stir in the remaining flour.
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Switch to the dough hook and knead it on low for 5 minutes.
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Cover the bowl with a towel and let the dough rest 10 minutes.
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On a floured surface, divide the dough in half for 2 9 regular crusts, or 4 pieces for thin crusts.
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Roll dough into a circle.
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Place it on the hot pan and prick all over with a fork.
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Pre-bake the crusts for 10-15 minutes until golden brown.
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(Tip: If you want to make the dough ahead of time, divide the rested dough into portions and place each in its own zip-lock bag.
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Refrigerate for 1-2 days or freeze for up to a month.)
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PIZZA ASSEMBLY DIRECTIONS:
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Saute the chicken in the butter until golden brown and season with garlic salt.
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Saute the onions in the leftover grease until soft.
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After the crust has been prebaked, spoon some BBQ sauce on.
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Next, sprinkle on the grated cheese, followed by the remaining toppings.
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Bake another 10-15 minutes until the cheese is bubbly and the onions begin to brown.
