Barbecue chicken pizza

[beergut]

Ingredients

Dough:

3 cups of bread flour
1 T instant yeast
1 T sugar
1 tsp salt
1 1/4 cups of water
1 T olive oil

Toppings:

Kraft basic barbecue sauce
chicken filet tenders
one red onion
shredded mozzarella cheese

Directions: Mix flour, yeast, sugar, salt, olive oil, and water together in mixing bowl. Use dough hook and mix until it incorporates into a dough. Let mixer knead for 6-8 minutes. 

Remove dough from bowl, form into a ball, cover with some more olive oil (or cooking oil), and place in a bowl to let rise for one hour. 

Lightly season chicken filet tenders with salt, pepper, and garlic powder, and sauté in a skillet on medium to high heat for 6-10 minutes or until done. Bag most of the tenders, leaving two out for pizza topping. Put bag in fridge for other meals. 

Slice and dice one quarter of the red onion, place remainder in bag in fridge. 

Once dough has doubled in size, punch down and shape into disc. 

Preheat oven to 525 or as high as it will go.

Pour a few tablespoons of the Kraft barbecue sauce out on the disc, and spread outward in a circular motion, covering the whole crust except the edge. Top sauce with some of the diced onions. Cut up the two chicken tenders, and then shred the pieces. Put one half of the pieces over the sauce and onions. Top with a handful of shredded mozzarella cheese. Toss the other half of shredded chicken on, then the rest of the diced onions, then more mozzarella. 

Bake in oven at 525 for 11 minutes or until cheese is melted and crust is golden brown.

Remove from oven, let rest for 10 minutes, slice, and serve.