Barbecue pizza

Yield: 6 servings

Measure Ingredient
1 pack Active dry yeast
1 cup Warm water
3½ cup Flour
1 teaspoon Salt
¼ cup Olive oil
2 cups Barbecue sauce -- divided
3 cups Mozzarella cheese --
\N \N Shredded
½ cup Wisconsin cheese --
\N \N Shredded
1¼ pounds Cooked -- shredded meat

Dissolve yeast in water, set aside. Combine flour and salt in large bowl; make well in center. Add yeast mixture, remaining ¾ cup water and oil. Mix with wooden spoon until ball of dough forms. Turn out onto lightly floured surface. Knead 7 to 8 minutes or until smooth. Place dough in lightly floured bowl; cover with plastic wrap and clean kitchen towel. Let rise in warm place 1½ hours until double. Punch down dough and turn out onto lightly floured surface.

Knead lightly for ablut 2 minutes. Roll or stretch dough into 16 inch circle, about ¼" thick. Place dough circle in a 16 inch pizza pan.

Cover with towel; let rise 45 minutes. Preheat oven to 500 F. Spread ⅔ cup barbecue sauce evenly over dough to within ½ inch of edge.

Mix cheeses; sprinkle over sauce. Bake 10 minutes or until cheese is bubbly. Remove from oven; spread meat over cheese. Pour remaining barbecue sauce over meat.

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