Flux Pizza
Ready In: 2 hrs 30 mins
Serves: 8
Yields: 1 18
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
- You want to cook your bacon and chicken breast before hand.
- Bring the water to a temp of around 110F, not hotter than 115°F.
- Add your yeast and sugar to the water and whisk it together.
- Combine the bread flour and kosher salt in the bowl and aerate with a whisk.
- 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.
- 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.
- Chop your onions.
- Mix your BBQ sauce, grape jelly, pepper, and sweet onions together to make your sauce.
- Preheat the oven to 425°F.
- Turn the dough out onto a lightly floured surface. Cover with a clean kitchen towel or plastic wrap and let rest for 10 minutes.
- Work the dough into a disk on a pizza pan.
- Bake the crust without toppings for 7-9 minutes at 425°F.
- Remove from the oven and spread sauce, distribute toppings, and bake for 15 - 20 minutes until crust and cheese are browned.
- Pull it out and give it 5 minutes to rest before cutting up and eating.
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