| Step 1 | Combine the warm water (approx 110-120 degrees F), olive oil, yeast , vital wheat gluten and flour in a large mixing bowl or food processor with dough blade attached. Mix until all ingredients are well combined, then knead the dough for 3-5 minutes on a countertop. The dough should be just dry enough that it will not stick to your hands while kneading. [5 Minutes] | | Step 2 | Line a cookie sheet or roasting pan with parchment paper. Roll the dough out to the shape of your pan using a rolling pin. Place the rolled out dough in the pan and set aside in a warm place to rise for the next 15-20 minutes. (allow more time if you are not using fast-rise yeast). [20 Minutes] | | Step 3 | While the dough is cooking, dice up the onion into small pieces, and toss in a pan with a touch of olive oil. Dice up the chicken breasts and add them to the pan with the onions, as well as 1/4 cup of barbecue sauce. Cook this on the stove on medium-high heat until chicken is thoroughly cooked. [10 Minutes] | | Step 4 | By the time the chicken and onions are ready, our dough should be risen enough. Brush the remaining 1/4 cup of barbeque sauce onto the dough, then add the onion/chicken mixture, spreading it out evenly. Top it with the fat free mozzarella cheese, and place into a 350 degree oven for approximately 10-15 minutes. [15 Minutes] |
Total Preparation Time: 50 Minutes.
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