This recipe incorporate's Jim Lahey's Sullivan Street Bakery (NYC) bread recipe for use in pizza dough.
Barbecue Chicken Pizza with No-Knead Dough
Dough:
3 cups all-purpose flour, plus more for dusting (or use half whole wheat, half all-purpose flour)
1/4 tsp. active dry yeast (instant or regular)
1 tsp. salt
Toppings:
1 cup barbecue sauce (or to taste)
2 cups shredded roasted chicken (use a store-bought deli chicken, or leftover roast chicken or turkey)
2 roasted red peppers, sliced
2 green onions, chopped
2-3 cups grated mozzarella, old white cheddar, Monterey Jack or a combination
fresh cilantro, for garnish (optional)
In a large bowl stir together the flour, yeast and salt. Add 1 1/2 cups of water, and stir until blended; the dough will be shaggy and sticky. Cover the bowl with a plate or plastic wrap and let it rest on the countertop for 12-24 hours at room temperature.
After that time the surface of the dough will be wet and dotted with bubbles. Generously flour a work surface and scrape the mixture out onto it, gently folding it over itself once or twice, then transfer to a rimmed baking sheet that has been sprinkled with flour. Spread it out with your fingertips until it's a rough oval or rectangle (you may need to sprinkle with a little extra flour so that it doesn't stick to your fingers), and set it aside while you get your toppings together and preheat the oven to 450°F.
Spread the crust with half the barbecue sauce, and toss the rest with the shredded chicken. Spread the chicken onto the crust along with the roasted red peppers and green onions, and grated cheese. Bake for 20-30 minutes, or until golden and the cheeses have melted.
Transfer to a cutting board to cool slightly. If you like, tear a handful of fresh cilantro overtop, then cut into wedges or squares and serve. Serves 6.
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