Wikipedia says "California style" pizza was invented in 1980. The year it arrived to my Midwestern experience: unclear, but definitely after I became a vegetarian at the (I was a precocious child) age of 11ish. So barbecue chicken pizza did not feature in my youthful meated days.
And I've never tried a barbecue anything pizza because, from what I've seen, they usually come with at least shrimp, if not the iconic chicken. And I have to say, I never really got what the big deal was. I like barbecue sauce. A lot. But I just didn't see what made a pizza with barbecue sauce so special. And then, I bought this smoked mozzarella. And its strong smoky flavor didn't seem to go with anything. Mike suggested a barbecue pizza. So, I made this.
And I want to eat this everyday now.
This recipe makes two crusts.
1 1/8 cups warm water
1 packet active dry yeast
1 teaspoon sugar
3 cups flour
1 teaspoon kosher salt
2 tablespoons olive oil
4 ounces tempeh, cut into thin strips
1/2 cup smoked mozzarella, chopped or grated
your favorite barbecue sauce
With your pizza stone inside, preheat your oven to its hottest, non-broil setting.
Mix the yeast, sugar, and water. Set aside. Put the flour and salt into a food processor and pulse a few times to combine. With the processor running, add the olive oil, then the water-yeast solution (once the yeast is dissolved). Continue with the machine running until a ball begins to form. If the dough is too wet, add flour a tablespoon at a time until it produces the desired consistency. Remove the dough and form it into a ball, then dump it into a large bowl. Cover with plastic wrap and let rise in a warm, non-drafty place for an hour or so.
Roll out half the dough and brush it with your favorite barbecue sauce. Top with mozzarella and the tempeh strips. Bake for about 10 minutes, until the cheese is bubbly and the crust is golden brown.
0 comments:
Post a Comment