Flux Pizza

Submitted by fiskr

"The name of this pizza came from my lady who witnessed the evolution of this as I emailed her every time I made a change, flux coming from the Latin fluxus meaning flow."

 

• Ready In: 2hrs 30mins
• Ingredients: 15
• Yields: 1 18
• Serves: 8

ingredients

• 2 cups flour
• 1⁄2 teaspoon sugar
• 1⁄8 ounce dry yeast
• 1 teaspoon salt
• 3⁄4 cup water
• 1 tablespoon olive oil
• 1⁄4 cup barbecue sauce
• 1 tablespoon grape jelly
• 1⁄4 teaspoon ground black pepper
• 1⁄4 cup sweet onion, chopped
• 1 1⁄2 cups cooked chicken breasts, cubed
• 1⁄3 cup halves and pieces cashews
• 1 cup mozzarella cheese
• 4 slices pineapple, chopped
• 4 slices crispy bacon

directions

1. You want to cook your bacon and chicken breast before hand.
2. Bring the water to a temp of around 110F, not hotter than 115°F.
3. Add your yeast and sugar to the water and whisk it together.
4. Combine the bread flour and kosher salt in the bowl and aerate with a whisk.
5. Add the water yeast solution and 1 tablespoon of the oil and mix until the dough forms into a ball. If the dough is sticky, add additional flour, 1/2 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1/2 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
6. Grease a large bowl with the remaining 1 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
7. Chop your onions.
8. Mix your BBQ sauce, grape jelly, pepper, and sweet onions together to make your sauce.
9. Preheat the oven to 425°F.
10. Turn the dough out onto a lightly floured surface. Cover with a clean kitchen towel or plastic wrap and let rest for 10 minutes.
11. Work the dough into a disk on a pizza pan.
12. Bake the crust without toppings for 7-9 minutes at 425°F.
13. Remove from the oven and spread sauce, distribute toppings, and bake for 15 - 20 minutes until crust and cheese are browned.
14. Pull it out and give it 5 minutes to rest before cutting up and eating.