BBQ Chicken & Bacon Pizza

1/3 to 1/2 cup prepared BBQ sauce, store-bought or homemade

2 large chicken breasts, cooked and shredded or chopped

1 onion, thinly sliced

1/2 lb. or more bacon

2 c. mozzarella or cojack cheese

1.  Cut raw bacon strips into small pieces and cook in a medium size skillet until crispy.  (It’s easier to cut the bacon before cooking rather than chopping later AND it cooks up a lot more quickly.)  Drain on a paper towel.

2.  Reserve 3-4 T. bacon grease in skillet, add sliced onion, and cook until onion is caramelized, about 5-6 minutes.  Drain on a paper towel.

3.  Spread BBQ sauce on pizza crust* and top with shredded chicken, bacon pieces, and onion slices.  Sprinkle with cheese.

4.  Bake at 425 for 20-25 minutes or until the outer crust is golden brown and the center is fully baked.


*Jackie Clay’s Pizza Dough

2 c. flour

1 T. sugar

1 packet (2 1/4 t.) yeast

1 c. hot water

1 t. salt

dashes of garlic powder and Italian seasoning


Combine all dry ingredients and mix together. Slowly add hot water and mix by hand or with a Kitchen Aid.  You may end up using slightly less than 1 cup of water. Dough should be soft and hang together in a ball.  Knead in the bowl for a few minutes.  Toss a handful of cornmeal on the dough, cover with a cloth, and allow to rise for 15 minutes in a warm location.

Grease  your pizza pan, baking stone, or cookie sheet with olive oil and roll or press out the dough to about 1/2 inch from the edges of your pan.  Add toppings and bake at 425 degrees for about 20-25 minutes.


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