Yes. The abomination. Old timer pizza makers are turning in their graves. Don't care. It's delicious. So there.
Crust:
- make the baguette dough recipe, including dividing the initial rising in half. Each half makes one pizza dough.
Chicken:
- Season the chicken breasts with salt and pepper. Slice into pieces about 1/4" wide.
- Place the slices in a quart ziplock baggie and add enough barbeque sauce to fully cover.
- Squeeze out all excess air and put into a sous vide at 140 F.
- Cook at least 1/2 hour, maybe 1 hour.
Toppings:
- Mostly looking for onions. Slice enough onions to cover a 10-12" pizza
- reserve a 1/4 C of barbecue sauce to cover the dough
- About 1/2 of the sliced fresh mozzarella from Costco
- Additional freshly grated parmesan
- At least one thinly sliced onion
- You COULD add pineapple, but I'm not going there!
Once the dough comes out of the bread maker and has been divided in half, let rest for about 15 min for the dough to relax. Then strectch the dough out to 10-12" circle and place on parchment paper that has been sprinkled with corn meal.
Top the stretched dough with fresh barbeque sauce or sauce from cooking the chicken in the sous vide. Your choice.
Layer on the chicken and sliced onions. Gotta have onions. Shred the fresh mozzarella on top. For more complexity, add some other type of cheese. I use cheddar, but other types may work well.
Cook on a pizza brick or cast iron skillet that has been pre-heated to 500-450 F until the cheese is bubbling and the crust looks done. Maybe 10-15 min.
Let cool for a minute or two before slicing into eights. Draw the curtains so nobody can see what you're eating and thoroughly enjoy. Serve with a nice tossed salad that others may or may not actually eat.