35 Minute BBQ Chicken Pizza on Whole Wheat Crust

Yesterday I posted a recipe for roast chicken. Since I had some leftover roast chicken, I decided to make the 35 minute pizza again. Except this time with a whole wheat pizza crust.

My husband proclaimed this the best pizza that I have ever made! It was so good that we  could not stop eating it.

Makes: 2 - 10 inch pizza (TIP: Make extras to freeze for homemade frozen pizza)

Ingredients
2-1/4 tsp active dry yeast (1 package)
1 tsp white sugar
1 cup warm water (110 degrees F)
2 cups all purpose flour
1/2 cup whole wheat flour
2 tbsp olive oil
1 tsp salt

2 tbsp olive oil (to grease the cast iron skillet)

Toppings
1 cup shredded chicken
1 cup mozzarella cheese
1 cup spinach
250 ml Bold and Tasty BBQ sauce (or bottled BBQ sauce)

Directions
1. Place a cast iron skillet in the oven and preheat to 450 degrees F. If using a pizza pan, see details below.

2. In a stand mixer, dissolve yeast and sugar in water. Allow yeast to proof for 10 minutes until creamy.

3. Using a paddle attachment, whisk in oil and salt.

4. Switch to a dough hook and stir in the flour until smooth. Allow dough to rest for about 5 minutes.

5. Turn dough out onto a lightly floured surface. Pat into a round disk. Using your rolling pin, roll the dough out into a round or stretch the dough out by hand.

6. Using an oven mitt, take the cast iron skillet out of the oven. Add two tablespoons of oil to coat the bottom of the cast iron skillet.

7. Transfer the pizza crust to the cast iron skillet. Spread BBQ sauce evenly across the pizza crust. Top with spinach, shredded chicken and mozzarella cheese and bake for 15 to 20 minutes or until the cheese is bubbling.

8. Allow pizza to cool for a few minutes before eating.

Pizza Pan Method

• Grease pizza pan with oil or dust with cornmeal. Do not put the pizza pan into the oven. Transfer the pizza crust to the pizza pan, add desired toppings and bake as per directions (step 7) above.

Make Ahead and Freeze

• Check out my post here on how to freeze pizzas to eat later.

Source: Dough: Slightly adapted from Allrecipes; Toppings: Frugal Allergy Mom