I should have named this my “Chicken or the Egg Pizza” because I couldn’t tell you which came first, our desire to make Pizza or to make Homemade BBQ Sauce and Homemade Buttermilk Ranch Dressing.  Both of which found their way onto this BBQ Chicken Pizza.

We recently made a batch of Buttermilk Ranch Dressing and I confessed that my favorite way to enjoy ranch dressing was drizzled on top of BBQ Pizza.  There’s something about the cool ranch flavor and the tangy BBQ sauce together that makes me happy happy.  Once the confession had been made I couldn’t get the thought of that pizza out of my mind.

Which led to me requesting a jar of Homemade BBQ Sauce.  I love this stuff.  It’s a little sweet with just a bit of heat.  Perfect for BBQ Chicken Pizza.  All I needed now was the pizza dough, and we just happened to have a really easy bread machine pizza dough recipe on the blog.

We topped our pizza dough with BBQ sauce, grilled chicken breast and red onion slices, shredded cheeses and served it with a drizzle of homemade ranch dressing.  It had been years since I’ve had BBQ Chicken Pizza and it was just as good as I remember.

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BBQ Chicken Pizza

Author Libby with Lemony Thyme

Ingredients

• 1 Bread Machine Pizza Dough recipe or favorite dough
• 2 chicken breasts grilled & cut into cubes
• 1 red onion thick sliced and grilled
• 2 cups shredded mozzarella cheese
• 1 cup B’s Homemade BBQ Sauce or favorite
• Homemade Buttermilk Ranch Dressing

Instructions

• Prepare pizza dough according to recipe instructions. Link in post.
• Preheat oven to 500 degrees. Once dough is ready for the oven, transfer to pizza stones or pans and proceed with toppings. BBQ sauce, grilled chicken, grilled onions, and mozzarella cheese.
• Bake for 12 – 18 minutes, depending on thickness of crust.

Notes

This recipe makes two 12-inch pizzas with fairly thick crusts

The post BBQ Chicken Pizza appeared first on Lemony Thyme.

Each week I see my foodie friends posting about their latest pizza creations.  Wonderfully unique and delicious toppings on homemade crust.  The homemade crust part was what was holding us back.  Until now.  We dug out the bread machine and forged forward like true pizza experts.

So while our pizza was fabulous (with my favorite toppings of sausage & mushrooms) this post is for all of you who own a bread machine that’s collecting dust.  Break it out and let it do the work.  You can still take credit for the end result.

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Homemade Pizza {Bread Machine Dough}

Prep Time 2 hours hours 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 4 -6

Author The Bread Machine Cookbook III

Ingredients

• 1 cup water
• 3 Tbl. olive oil
• 1/3 tsp. salt
• 3/4 tsp. sugar
• 3 cups bread flour
• 1 1/2 tsp. yeast
• Favorite pizza toppings and cheeses

Instructions

• Place first 5 ingredients in your bread machine pan. Place yeast in yeast dispenser. Select Dough Mode on your bread machine and start when ready. Our dough mode takes two hours.
• When dough is finished, remove from pan and knead 8-10 times. Divide into two balls and place in mixing bowls coated with cooking spray and cover with plastic wrap. Place bowls in a warm place for 15 minutes. The dough will rise slightly.
• Pour the dough out onto a clean surface and flatten into pizza sized circles or squares. Do not over work it at this point. Prick the dough several times and allow to rest for 15 minutes.
• Transfer to pizza stone or pan and proceed with favorite toppings. We chose marinara sauce, cooked sausage, sautéed mushrooms, fresh basil, and mozzarella cheese.
• Preheat oven to 500 degrees. Bake for 12 – 18 minutes, depending on thickness of crust.

Notes

This recipe makes two 12-inch pizzas with fairly thick crust.

The post Homemade Pizza {Bread Machine Dough} appeared first on Lemony Thyme.

As a newbie to the food blogging world I’m not at all surprised at how much I learn every time I sit down to my laptop and read.  I have a stack of scrap paper by my computer where I jot down notes, recipe ideas, and sites I want to revisit.  I guess you could say it’s my kitchen table Pinterest board.  Over the weekend I made the most amazing discovery… Cauliflower Pizza Crust.

Apparently this is old news in the blogging world, but in my house this is the greatest discovery since sliced bread (or traditional pizza crust).  You see, in an attempt at low-carb eating, we’ve been making cauliflower mashed regularly, thought we invented cauliflower rice, and have even perfected cauliflower grits.  However the closest we’ve come to pizza crust is using the highest fiber, lowest carb tortillas we can find and frankly cardboard may have equal taste and more fiber.

I was a little bit giddy about the thought of having pizza while watching Monday Night Football…we made two:  Buffalo Wing and Hawaiian with Canadian bacon and pineapple.

STOP right there….first attempt fail….well, maybe not fail but certainly not pretty like the ones I’ve seen on multiple other sites.  We cooked the first crust on a foil lined baking sheet coated with olive oil.  The crust stuck to the foil and never really got done in the center.  So for the second crust we tried a skillet coated with cooking spray….better.  Are there any leftovers?  No.  I can safely share with you that they were very tasty and I AM going to revisit this recipe….possibly for lunch :)

Flash forward to lunch today….

What I did differently was to squeeze the cooked cauliflower between paper towels to remove any excess moisture before mixing it with the other crust ingredients.  I also paid closer attention to the overall thickness of the crust…working it in to a larger, thinner circle of uniform thickness.  And lastly I baked the crust on a cookie sheet coated with cooking spray…..once done it was easily transferred to my pizza stone for topping.

Also brought leftovers in to the office and within minutes of reheating I believe the comment I overheard was….”it smells like an Italian pizzeria in here.”  Everyone who sampled loved it!

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