Ingredients
- 3-1/2 to 4 cups all-purpose flour
- 1 envelope Fleischmann's® Pizza Crust Yeast
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 1-1/3 cups very warm water (120 to 130°F)
- 1/3 cup olive oil
- Additional flour for rolling
- Additional oil for grilling
- 1/2 cup barbecue sauce
- 1/4 cup chopped red onion
- 2 cups cooked, cubed chicken
- 8 strips of bacon, cooked and crumbled
- 1 to 2 cups shredded cheddar cheese
- 1/4 cup ranch dressing
- 2 tablespoons chopped fresh cilantro or chopped green onion
Crust
Toppings
Instructions
- Start charcoal fire or preheat gas grill to medium-high heat.
- Combine 2 cups flour, yeast, sugar and salt in a large bowl.
- Add very warm water and oil; mix until well blended. Approximately 1 minute.
- Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
- Knead on a lightly floured surface, adding additional flour if necessary, until smooth and elastic. Approximately 5 minutes. (I use the dough hook on my mixer and it works beautifully. Just continue adding flour as necessary.)
- Divide dough into 6-8 portions.
- Pat or roll dough on a well-floured surface until they reach the size and thickness you desire. You want these pizzas to look rustic. I.e. not perfect.
- Brush both sides of pizza crusts with olive oil.
- Lift each crust carefully with hands and place on grill.
- Cook for 3 to 4 minutes until bottom is lightly browned and top looks done.
- Remove crust from grill and place on a cutting board or baking sheet grilled side up.
- Spread barbecue sauce over crust. Top with onions, chicken, and bacon.
- Evenly sprinkle cheddar cheese over toppings.
- Repeat with remaining pizzas.
- Carefully slide each pizza onto the grill.
- Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted.
- Remove from oven and sprinkle with cilantro or green onions.
- Drizzle ranch over the top of the pizzas if desired and serve immediately.