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1
Preheat a large, 2 burner cast iron grill over medium-high heat.
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2
Preheat oven to 375 degrees F.
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3
Toss chicken in 3/4 cups of the barbecue sauce.
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4
Divide the dough in half.
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5
On a lightly floured surface roll 1 piece into a 10-inch circle.
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6
Stretch it by hand to make it an oval so it will fit on the grill.
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7
It doesn't have to be perfectly shaped but try to make the thickness as even as possible.
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8
Lightly brush 1 side of the dough with olive oil.
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9
Transfer to the preheated grill, oiled side down and brush the other side with olive oil.
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10
Within 1 minute the dough should begin to puff and get crisp on the bottom.
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11
Flip the dough over and grill another minute or so until marked and crisp.
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12
Transfer the grilled pizza crust to a parchment paper lined sheet pan.
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13
Spread 3/4 cup of barbecue sauce on top of pizza crust.
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14
Scatter chicken, the cheeses, diced peppers and green onions over crust.
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15
*Cook's Note: Do not over top the pizza or it will be too heavy for the crust and will make it soggy.
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16
Bake the pizza in the oven for 5 minutes or until the cheese melts.
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17
Repeat with remaining ingredients.
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18
Cut pizzas into wedges and serve with sour cream if desired.
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19
Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist).
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20
Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.
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21
Put the salt and 2 cups of the flour into a food processor.
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22
Pulse 5 times to blend.
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23
Pour in the yeast and water and pulse 5 times.
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24
Add the olive oil.
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25
Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended.
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26
As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns.
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27
The dough will become smooth and elastic-like.
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28
Place the dough in a greased bowl and turn to coat all sides.
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29
Cover with plastic wrap or a tea towel.
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30
Allow the dough to rise in a warm place for 45 minutes, until doubled in size, and then punch it down.
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31
Divide it in half; each half will make 1 (12-inch) pizza.
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32
You can make 2 pizzas, or freeze half the dough for another time.
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33
Freeze the dough in a resealable freezer bag.
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34
To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours.
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35
Roll the dough out while cold and then allow it to come to room temperature before adding toppings.
