This pizza topped with chicken and barbecue sauce is a tasty departure from the traditional tomato-sauce-and-cheese-topped pie. To start, make the pizza dough. While it’s rising, put together the easy sauce. Then stretch out the dough; top it with the sauce, smoked Gouda cheese, mozzarella cheese, shredded chicken, and slices of red onion; and bake until the crust is browned and crisp. Wash it all down with a refreshing beer cocktail.
Game plan: The dough can be made through step 4 and left to rise in the refrigerator overnight. When you’re ready to make the pizza, remove the dough from the refrigerator and let it sit at room temperature in the covered bowl while the oven is heating, at least 30 minutes. Then proceed with shaping the dough and topping it.
The sauce can be made ahead and refrigerated in a container with a tightfitting lid for up to 4 days.
For the barbecue sauce:
For the pizza:
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