1/2 cup hot sauce (such as Frank's Red Hot), divided in half
8 ounces Monterey jack cheese, shredded
1/4 cup diced red onion
DIRECTIONS
Add the water to a large mixing bowl then sprinkle on the yeast. Stir in the flour until well combined then add 1/2 tsp salt and 1 TBSP of the olive oil and continue to stir until a dough is formed and pulls away from the sides of the bowl.
Knead the dough by hand for 5 minutes then form into a smooth ball. Place the dough ball into a large clean bowl and drizzle about 1 tsp of oil over top. Flip the dough ball around a few times to cover the outside in the oil.
Loosely cover the bowl and set in a warm place to rise until doubled in size, about 1 hour.
Season the chicken generously with salt & pepper. Add the butter and HALF the hot sauce (1/4 cup) to a pan over medium heat. When the butter has melted and the chicken to the pan, cover the pan and cook the chicken for 5 minutes. Flip the chicken over and cook while covered for 5 more minutes or until chicken is cooked through. Transfer the chicken to a cutting board and set aside.
Preheat the oven to 450°F. Lightly oil a large pizza pan or baking sheet.
Punch down the dough and stretch to fit you pan. Bake the dough in the preheated oven for 10 minutes.
Cut the chicken into thin slices and set aside.
Take the dough out of the oven and brush with remaining 1/4 cup of hot sauce. Sprinkle the Monterey jack cheese evenly on top then sprinkle on the red onion and lay the sliced chicken on top. Bake in the oven for 5 to 7 more minutes or until crust is golden brown.
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