Name: Barbecued Chicken Skillet Pizza
Total time: 1 h
Ingredients: 1 cup cooked chicken , cubed; 1/4 cup barbecue sauce; 1 cup mild cheddar cheese , shredded; 1/2 cup crumbled goat cheese; 2 tablespoons chopped fresh cilantro leaves; 2 scallions , sliced thin; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/3 cup beer; 7 tablespoons olive oil

Why This Recipe Works

Omitting the yeast from our Skillet Pizza created the thin crust we wanted, and the addition of baking powder to the dough gave us a light and crisp texture. To eliminate bubbles in the pizza dough, we used a fork to pop the bubbles as the first side cooked in the skillet—poking before cooking impeded the rise.

We replaced the water in the dough with a bold dark brown ale to add a strong yeasty flavor to the pizza dough. To keep the cooking process quick and simple, we topped the pizzas with potent no-cook ingredients: cooked chicken, barbecue sauce, scallions, cilantro, goat cheese, and cheddar. Soft cheeses melted best in the covered skillet, especially when we turned the heat down low after adding them so they melted without burning the bottom crust.

Before You Begin

When popping the bubbles in the dough in step 3, do so gently to avoid scratching the nonstick pan.

Instructions

For the toppings: Toss chicken and barbecue sauce in medium bowl until chicken is coated. Add cheddar cheese, goat cheese, cilantro, and scallions; refrigerate while preparing dough.

For the dough: Combine flour, baking powder, sugar, and salt in food processor. With processor running, slowly add beer and 1 tablespoon oil and process until dough pulls away from sides and forms shaggy ball, about 1 minute. Using floured hands, form dough into tight ball and cover loosely with plastic wrap; let rest 10 minutes. (Dough can be wrapped tightly in plastic and frozen for up to 1 week.)

Divide dough in half. On lightly floured surface, roll each half into very thin 9-inch round. Heat 3 tablespoons oil in large nonstick skillet over medium heat until just smoking. Transfer one dough round to skillet and cook, poking any bubbles that form with fork, until bottom is deep golden brown and crisp, 3 to 4 minutes. Flip dough and sprinkle with half of chicken mixture. Reduce heat to low and cook, covered, until second side is crisp and cheeses have melted, about 5 minutes. Transfer pizza to cutting board. Wipe out pan and repeat with remaining oil, dough, and toppings. Slice into wedges. Serve.