of fresh yeast or 1 tablespoon of dry yeast to 16 ounces of tepid luke warm water in a mixing bowl. Place the mixing bowl in a luke warm place like on top of a warm oven. When the yeast activates, add 2 teaspoons of sugar to proof the yeast. Add about 2 cups of flour. Add 2 teaspoons of sea salt. Add 1/2 tablespoon of olive oil. Stir the mixture with a spoon, till a very loose wet dough is formed. Start adding a little bit of flour at a time,while stirring, till a loose dough is formed. Add a little more flour at a time, while mixing with your fingers, till the dough starts to pull away from the sides of the bowl. You will be able to feel when the dough is starting to get elastic. It will stick to your hands when made correctly, but that will change after rising twice. Add flour, while hand mixing, till the dough can pull away from the sides of the bowl. Cover the dough in the mixing bowl with a dry towel. Set the bowl on top of an oven in a luke warm area, with a second towel underneath the bowl to protect the dough from too much heat. When the dough rises more than double, beat it down with your knuckles and gather the dough like a ball in the bowl. Cover the dough with a towel and let it rise again. When it rises the second time, beat the dough down and knead firmly with your hands for 1 minute Place the dough on a floured counter top. Roll the dough into a large ball. Cut the dough ball in half for two medium size pizzas portions or into four portions for mini pizzas. Roll and tuck each dough portion with with your hands to make smooth dough balls. You can cover and refrigerate each dough ball for a few days or freeze the dough portions for later use.
of organic catsup into a small sauce pot. Add 6 ounces of tomato puree. Add 3 tablespoons of brown sugar. Add 1/2 tablespoon of white refined sugar. Add 1 tablespoon of honey. Add 1/2 teaspoon of soy sauce. Add 1 tablespoon of hoisin sauce. Add 1 teaspoon of sesame oil. Add 1 tablespoon of dijon mustard. Add 1/2 teaspoon of onion powder. Add 1 teaspoon of garlic powder. Add 1/2 tablespoon of paprika. Add 2 pinches of cayenne pepper. Add 2 teaspoons of New Mexico chile powder. Add 2 pinches of pequin chile powder. Add 2 teaspoons of ancho chile powder. Add 1/2 teaspoon of cumin. Add 1/2 teaspoon of coriander. Add 1 pinch of Chinese 5 spice powder. Add sea salt and black pepper. Add 1/2 cup of bourbon whiskey. Add 1/2 cup of water. Add 2 to 3 drops of organic red food coloring. Place the sauce pot over low heat. Gently simmer and reduce the sauce, till it becomes a medium thin BBQ pizza sauce consistency. Set the Western Bourbon Bar-B-Que Pizza Sauce aside.
of vegetable oil. Add 8 ounces of bite size thin slices of chicken breast. Saute till the chicken slices become fully cooked and a few light brown highlights appear. Reduce the temperature to low heat. Add 1 1/2 to 2 ounces of the western bourbon BBQ sauce. Add 2 ounces of water. Simmer the chicken, till the sauce reduces and glazes the chicken. Set the western bourbon BBQ chicken aside and let it cool.
of the pizza sauce for later in the recipe
handful of freshly shucked cut corn on the cob kernels over the pizza
Cut the Western Bourbon BBQ Chicken Pizza into pie shaped slices with a pizza wheel
When the dough is risen to desired size, roll out to desired size, place on pizza baking circle, and assemble pizza with BBQ sauce, cheese, bacon (chopped up), onion (and mushrooms if choose), chicken, and then drizzle extra BBQ sauce on top
BBQchicken pizza has always been one of my all-time favorite pizzas. Now don't get me wrong, I love the traditional pepperoni, supreme and sausage, but when I want a little something different bbq is one of my "go to's"
Smoky BourbonBBQ sauce, for dipping (recipe below). Sautéed Chicken Nuggets. Smokey BourbonBBQ sauce. It makes no difference ~ these little handheld chicken gems are way up there in my list of deliciousness