BBQ CHICKEN PIZZA

DR. HENRY WHISKY SAUCE BBQ CHICKEN PIZZA RECIPE!

DR. HENRY WHISKY SAUCE BBQ CHICKEN PIZZA

PIZZA DOUGH – YIELDS 4 PIZZAS
1 CUP HOT WATER (NOT SCALDING OR IT WILL KILL THE YEAST)
1 TBLS SUGAR
1 ENV. DRY YEAST (CHECK EXPIRY DATE)
1 TBLS OLIVE OIL
1 TBLS HONEY
3 CUPS ALL PURPOSE WHITE FLOUR
1.5 TSP SALT

ASSORTED VEGETABLES
BONELESS AND SKINLESS, OR NOT – CHICKEN THIGHS
CHEESES
DR. HENRY WHISKY SAUCE

In a food processor add envelope of yeast and sprinkle sugar over yeast. Pour in hot water and let stand about 10 minutes until foamy. (If there is no foam start from the beginning again).

Add olive oil and honey then 3 cups of flour and salt. Process at least 1 minutes until dough comes together. Turn dough onto lightly floured surface. Knead until dough is smooth and elastic. Lightly oil large stainless bowl and brush with olive oil. Turn dough inside bowl to coat with olive oil. Seal bowl completely with plastic wrap. Let stand in a warm, draft-free area until the dough doubles, about 1 hr. Remove wrap and punch down dough and knead until smooth. Cut into 4 and roll each very thinly as we love to grill our dough for a crispy crust! No oil is necessary on grill just place dough on medium-high grill and leave it until it starts to cook and will often form bubbles of dough. Flip over and continue to grill until both sides are crispy.

We love chicken thighs as they are so moist and full of flavor so that is what we marinate for our Dr. Henry Whisky Sauce pizza. Skinless and boneless and marinate in a ziplock freezer bag (they never leak) in the fridge for several hours or even over night. Bring to room temperature and discard marinade. Grill and baste until just cooked and set aside.

We like to grill vegetables too for this so Japanese eggplant, red pepper and zucchini or whatever your favorites tossed Dr. Henry Sauce. Grill your favorites and put aside.

To assemble:
Grilled chicken
Grilled vegetables
Extra Dr. Henry Sauce
Chevre to taste
Fresh basil leaves
Four Italian shredded Cheese

Liberally brush Dr. Henry sauce on pizza as a base in place of typical tomato sauce.
Sprinkle the shredded cheese over the pizza to the very edge – not too much as to mask the flavor of the vegetables and chicken though. Slice the chicken thighs and place on pizza and add the grilled vegetables. Dot the pizza with Chevre to add a little tartness to the pizza. Return to the grill or under the broiler to finish. Remove when all the cheese has melted and garnish with fresh basil and cut into slices.

Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier