RECIPES

BARBECUE CHICKEN PIZZAWITH WHOLE WHEAT CRUSTINGREDIENTSfor the Crust1 cup very warm water2 envelopes instant rise yeast21/2 cups room temperature water4 tablespoons extra-virgin olive oil6-1/2 cups bread flour2 cups whole wheat flour21/2 teaspoons kosher saltINGREDIENTSfor the Pizza2 balls of whole wheat pizza dough1/4 red onion, peeled1 small red pepper, cored and seeded2 jalapeño peppers, stems removed8 oz sharp cheddar cheese block3/4 cup black beans, rinsed2 green onions, snipped1/2 cup crispy bacon, crumbled1 cup shredded rotisserie chicken breast1 cup barbecue saucecornmeal for sprinklingDIRECTIONSfor the Crust1. In a medium sized bowl, sprinkle yeast over the water and let sit until yeast dissolvesand expands, approximately 7 minutes. Add the room temperature water and oliveoil and stir to combine.2. In the work bowl of the KitchenAid ® Pro Line ® 16-cup Food Processor, pulse thebread flour, whole wheat flour and salt until well mixed, 15-20 times.3. With the motor on low speed, pour the yeast mixture through the feed tube andprocess until dough begins to stick together. The dough should be pliable, but notwet. If too sticky or dry, add a little flour or water as needed. Turn dough out onto alightly floured surface and knead it into a smooth ball.4. Place the dough into a lightly oiled bowl and wrap tightly with plastic wrap. Set thebowl in a warm place (or near a preheated oven set at 200 degrees) and allow todouble in size for 2 hours.5. After 2 hours, punch down dough and allow it to rest for 15 minutes. Separate thedough into 6 equal pieces. Use 2 pieces for this recipe, and place each of the otherpieces into individual freezer bags to freeze for a later date.for the Pizza1. Preheat oven to 500 degrees and cut 2 pieces of parchment paper to fit either 2baking sheets or pizza stones. Set paper aside and place the baking sheets or pizzastones inside the oven to heat, 1 on each rack.2. Set the prep bowl into the work bowl with the adjustable slicing disc and slidethe external lever to the 4th notch from the left. Place the red onion and redpepper in the medium feed tube and slice the vegetables on low speed. Place thejalapeño peppers into the small feed tube and slice. Remove the prep bowl andslicing disc and set vegetables aside.3. Attach the 2 mm shredding disc and guide the cheese through the mediumfeed tube to shred. Remove the shredding disc and set cheese aside.4. Lay 2 pieces of parchment paper on the counter and sprinkle lightly with cornmeal.Place one ball of dough on each sheet and sprinkle lightly with flour. Roll out to 1/4inch thickness.5. Spread 1/2 cup barbecue sauce onto each crust. Sprinkle 1/2 cup of the cheese ontothe sauce, then 1/2 of the sliced vegetables, black beans, chicken, green onions, andbacon on top of the cheese. Top each pizza with half of the remaining cheese. Bakeat 500 degrees for 8-10 minutes.Serves 8-10 people, 2 slices of pizza per personTip As an alternative, spread the crust with a spicy peanut sauce, and omit the bacon,for a Thai version of the pizza.