Barbecue Chicken & Goats Cheese Pizza
For the Crust:
750-g fresh pizza dough
¼ cup Cornmeal for dusting
For the Toppings:
1 Rotisserie Chicken – Meat removed & shredded tossed with ½ cup BBQ Sauce
2 cups Arugula, frisee or watercress
8 oz. Goats cheese crumbled
1 Red pepper Halved & cleaned
1 Yellow Pepper Halved & cleaned
1 small red onion sliced very thinly
½ cup BBQ sauce (*use your favourite brand)
½ cup Shredded Parmesan
½ Tbsp red pepper flakes
Bring pizza dough to room temperature as per package instructions. Remove from bag; divide into 2 balls.
On lightly floured surface, pull and shape into 2 pizzas, about 9 inches (23 cm) wide. Crimp edges as you would with pie. Prick dough all over with fork tines. Let rest at room temperature 30 minutes.
While the pizza dough rests, preheat your grill to medium high heat (about 550F/280C). Oil grills very generously and grill peppers for 5-8 minutes on each side or until lightly charred. Remove from grill slice into strips and set aside.
Place pizzas onto cornmeal or flour-dusted pizza paddle. Place on a heated cornmeal dusted pizza stone or oiled grill preheated to medium-high (about 550F/280C); close lid. Grill dough about 3-5 minutes on each side until lightly browned. Remove pie dough from grill. Spread bbq sauce on each pizza. Arrange shredded chicken, onion & pepper strips on each pizza. Sprinkle on red pepper flakes, crumbles of goats’ cheese and parmesan. Grill indirect for 5-10 minutes until cheese is melted. Top with arugula and a drizzle of olive oil. Cool for 1-2 minutes then slice & serve.