Katey's Kitchen

• 1/2 tsp sugar
• 3/4 cup warm water
• 1 package active dry yeast
• 2 cups flour
• 1 tsp fine sea salt 

~Put the sugar in a glass that holds about 3/4 cup

~Add a scant 1/2 cup of the warm water and stir with a small spoon to dissolve the sugar

~Sprinkle yeast over the surface and let stand in warm place, without touching it, for 10 minutes. It should foam up to reach the rim of the glass

~Heap the flour on a work surface.  Scatter the salt over it and then mix into the flour

~Make a well in the center

~With a small spoon stir the yeast mixture in the glass and then pour it into the well together with the remaining warm water

~Mix these ingredients together with your fingertips, using a rapid circular movement and working from the center of the well outward

~When well mixed, roll the dough into a ball and, on a lightly floured surface, knead until smooth an elastic, about 5 – 6 minutes

~Place in large lightly floured bowl and cover with a cloth

~Allow to rest in warm place until doubled in bulk, about 1 1/2 hours

~Tap the dough down, transfer to floured surface and knead as before for 3 minutes

~Dough is now ready to be used 

1 pizza crust, choice

1/2 c BBQ sauce

1 c chicken, cooked and cubed

1/2 c red onion, thinly sliced

1 orange bell pepper, thinly sliced

2 c cheese, choice

1 tsp mesquite BBQ spice

Olive oil

 

~Preheat oven to 475

~Roll out dough onto pizza stone, spread BBQ sauce on top and set aside

~Pour small amount of olive oil into skillet and add chicken. Sprinkle with seasoning, stir and cook until done

~Remove chicken from skillet, set aside

~Place sliced onions and peppers in skillet and cook until crisp tender, adding slightly more olive oil if needed

~Add chicken and vegetables to pizza, sprinkle with cheese and bake for 12-15 minutes or until done

~Slice and serve immediately

 

1 (13.8 oz) can refrigerated pizza crust

1 Tbl oil

4 boneless, skinless chicken breasts, cut into thin bite size strips

1 – 2 tsp chili powder

1/2 – 1 tsp salt

1/2 tsp garlic powder

1 cup thinly sliced onions

1 cup green or red bell pepper strips

1/2 cup salsa (thick & chunky variety)

2 cups shredded Monterey Jack cheese

 

~Preheat oven to 425

 

~Spray 12″ pizza pan or 13 x9 pan with nonstick cooking spray

 

~Unroll dough; place in sprayed pan and starting at center press out dough to edge of pan to form crust

 

~Bake 7 – 9 minutes or until very light golden brown

 

~In 10″ skillet, heat oil over medium-high heat.  Add chicken; sprinkle with chili powder, salt & garlic powder.  Cook and stir 3 – 5 minutes or until lightly browned.  Add onions and bell pepper strips; cook and stir an additional 2 – 3 minutes or until chicken is no longer pink and vegetables are crisp-tender.  Sppon chicken mixture evenly over crust.  Spoon salsa over chicken; sprinkle with cheese

 

~Bake 14 – 18 minutes longer or until crust is golden brown.  Cut