Ever since I was little, it's been a tradition to have homemade pizza on the weekend. I always remember my mom saying that she enjoyed having one meal where no one complained. I didn't fully understand that until I became a mother to four boys! Even with a meal like pizza, one of our boys would still prefer a slice of buttered bread or just the crusts, rather than the pizza.
We always make our dough in the breadmaker. I've taken a recipe from the old breadmaker manual, doubled, and adjusted it so much over the years. We eat a fair bit, and like to have enough leftovers for a second meal, so it's a pretty big recipe. Here's what works great for us!
Combine the following in the breadmaker:
2 c. water
1 tsp salt
4 1/2 Tbsp olive oil
3 c. white flour
3 c. whole wheat flour
3 tsp yeast
Allow this to run on the dough cycle. I am not very particular about rising and dough cycles, and it seems to work okay.
Divide this into either 2 or 3 sections. If you like a thinner crust, this is great for 3 pizzas. Making it into 2 pizzas gives a little thicker crust. Roll it out with a rolling pin to fit your cookie sheets or pizza trays. You may have to work a bit to get it thin enough. We usually do two rectangular cookie sheets and one round pizza tray. Spray with non-stick spray before laying the dough on.
Prepare your toppings. The chicken breast can be barbequed ahead of time, or else I just bake it in the oven with some BBQ sauce. We enjoy a variety of toppings, so I added green & red peppers, onions, and fresh pineapple.
To get the BBQ flavour, squirt some BBQ sauce on the pizza, then spread some pizza sauce over top. You could also use just BBQ sauce, but that gets a bit too sweet for us.
Distribute the toppings evenly.
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