Barbecue Chicken Pizza
4-6 servings
2 tablespoons of olive oil
1/2 pound chicken tenders
2/3 cup plus 2 tablespoons of your favorite barbecue sauce (I prefer a sauce on the sweet side for this recipe)
Gluten-free pizza dough (use your own recipe or use the one below*)
3/4 cup of shredded Gouda
1 cup shredded fresh mozzarella
1/8 cup of Parmesan
4 tablespoons chopped fresh cilantro leaves
Preheat oven to 425. Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown. Remove from heat. When chicken is cool enough to handle, dice chicken and toss in two tablespoons of barbecue sauce.
Pat out pizza dough onto a 15 X 10 inch rectangle pan that has been well oiled with olive oil and then dusted with corn meal. Bake dough for 10-12 minutes. Remove from oven and spread the rest of the barbecue sauce on the pizza. Top with cheeses and chicken. Place in oven and bake for an additional 8-10 minutes. Remove from oven and sprinke cilantro over the pizza. Cut pizza into squares and serve.
*Gluten-free Pizza Crust
1 cup sweet rice flour
1 cup brown rice flour
1/2 cup tapioca flour
1 cup warm water (110 degrees F.)
1 package dry, active yeast
1 tablespoon sugar
3 tablespoons of olive oil (plus more for pan and for oiling hands to spread out dough)
1/2 tablespoon apple cider vinager
1-2 teaspoons salt
1/2 teaspoon guar gum (or 1 scant teaspoon xanthan gum)
In a measuring cup whisk water, yeast, and sugar. Allow to rest for 5 to 10 minutes so the yeast can proof.
In a mixing bowl, combine olive oil, apple cider vinager, salt, and guar gum. Add the proofed yeast mixture. Whisk to combine. Add the three flours to the wet ingredients. Mix dough by hand for 2-3 minutes. Let rest for 15 minutes. Pat dough into a rectangle shape onto the pan and let rest for another 15 minutes. Bake for 10-12 minutes in a 425 degree oven. Add toppings. Bake for another 8-10 minutes. Remove from oven and serve.
