3 cup high gluten pizza flour
1 cup warm water
1 tablespoon sugar
1 teaspoon salt
1 tablespoon dry yeast
1 pinch oregano
11 oz. shredded mozzarella
5 oz. barbecue sauce
4 oz. gouda cheese
1 tablespoon roasted garlic
To make the dough, mix ingredients well. Knead and divide into 3 dough balls, approximately 3 12oz balls. Proof for 1/2 hour or until dough doubles in size. Refrigerate or use immediately.
While dough is proofing, saute chicken breast and cut into pieces.
Lightly dust dough with flour. Stretch one dough ball to approximately 12 inches. Lay dough on lightly floured pizza peel.
Cover with 7 oz. mozzarella and oregano; stretch another dough ball to 12 inches and lay on top of previously stretched dough. Poke holes in top dough.
Bake for 5 minutes at 500° F. or until lightly browned. Remove from oven.
Ladle barbecue sauce on top. Place chicken on top of sauce and sprinkle with garlic, onions, gouda cheese and 4 oz. of mozzarella.
Place pizza back in oven and cook for 5 minutes more or until done. Remove pizza from oven and sprinkle with cilantro. Cut and serve.
Caesar’s Ristorante Italiano