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.