The home chef … cooks pizza

By Harlene Deane

My husband started making pizza dough in his bread machine 16 years ago. To this day, it’s a Saturday night tradition. You too can make your own dough or simply pick some up in the Publix bakery. The ingredients listed are just a guideline. Like more cheese? Go ahead and sprinkle it on!

BBQ Chicken Pizza
Pizza Dough
1/2 cup favorite BBQ sauce plus 2 tbsp (I use hickory smoked)
2 tbsp smoked Gouda cheese, shredded
2 cups mozzarella cheese, shredded
1/4 small red onion, sliced thin
2 tbsp chopped fresh cilantro
1 rotisserie chicken

Place a pizza stone in the center of a preheated 500 degree oven for one hour before cooking pizza. Shred chicken and add 2 tbsp of BBQ sauce; set aside in refrigerator. Roll out dough on a sheet of parchment paper (lightly dusted with flour) to desired thickness. Spread BBQ sauce evenly over dough surface. Sprinkle Gouda over sauce. Cover with Mozzarella (save some for the last step). Sprinkle chicken over cheese followed by the onion slices. Sprinkle with more mozzarella (do not cover completely). Bake on preheated stone until the crust is crisp and golden and cheese at the center is bubbly, 8 to 10 minutes. Remove from oven; sprinkle with cilantro and let sit for 5 minutes. Slice and serve.
Tip: No stone? Use a heavy sheet pan. FYI: Grayco has pizza stones on order.

Grilled Vegetable Pizza
1 tbsp soy sauce
1/4 cup olive oil
1/2 red bell pepper, seeds and stem removed
1/2 yellow bell pepper, seeds and stem removed
1/2 medium zucchini, sliced lengthwise
1 small red onion, cut into 1/2-inch rings (keep intact)

Pesto sauce (either jar or homemade)
Mozzarella, shredded
12 thin slices of smoked mozzarella
Pitted greek olives (Publix deli)
Fresh basil

For veggies: Prepare a hot grill or grill pan. Combine soy sauce and olive oil. Using a pastry brush, lightly coat veggies on all sides. Grill veggies until grill marks appear and still slightly crisp. Set aside in fridge. All this can be done ahead.

For pizza: Again, follow directions above on preheating oven, etc.. Spread pesto on surface of dough. Cover with mozzarella. Cut the veggies into manageable (zucchini slices in half crosswise) pieces and place over cheese in layers. Place strips of smoked mozzarella over veggies. Top with olives. Cook as above. Cut basil into thin strips and sprinkle over cooked pizza.
Tip: To heat leftover pizza, place in a dry pan, cover and cook over low heat until hot. Roll basil into cigar shape; thinly slice.
These recipes make one large or two 9-inch pizzas.

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