BBQ Brie Chicken Pizza
2 cups plus 2 tablespoons all purpose flour
1 teaspoon sea salt
1 tablespoon cane sugar
1 cup warm water (btw 105F – 115F)
1 packet active dry yeast
1 tablespoon EVOO
1/4 cup favorite BBQ sauce
2 tablespoons buffalo sauce
8 oz shredded buffalo chicken (I used leftover grilled buffalo chicken wing meat)
6 oz Brie, sliced
6 oz mozz, shredded
4 oz provolone, sliced
1/4 cup pickled red onion
2 tablespoons cilantro, chopped
red chile flake, as much as you like
Combine the flour, yeast, sugar and salt in the bowl of a stand mixer.
Add the water and olive oil. Mix on low speed for about 5 minutes. Dough should pull away from the sides and start forming a loose ball.
Remove dough from the stand mixer and gently form dough into 2 round balls. Place both pieces on a heavily floured sheet pan and cover with a damp cloth. Let rise for 3 to 4 hours.
Remove the dough from the sheet pan and onto a floured surface. Gently start shaping the dough into a flat round pizza with your fingers until it is about 1/2 inch thick.
Preheat oven to 500F. Once oven is heated place your pizza on a clean sheet pan and parbake the crust for about 5-10 minutes.
Remove pizza from oven and add the rest of your ingredients except cilantro and chili flakes. Return pizza to the oven and bake 10-15 more mins. Sprinkle with cilantro and as much chili flake as you can handle. Enjoy!