BBQ chicken pizza with whole-wheat crust

Whole-wheat pizza dough
(From the Martha Stewart magazine; Everyday Food)
1 ½ cups warm water (115 degrees)
2 packets (1/4 oz each) dry active yeast
¼ cup olive oil, plus more for bowl
2 T sugar
2 t course salt
2 cups all purpose flour
2 cups whole-wheat flour

Place water in a large bowl, sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.

In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl. Brush the top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.

Turn dough out onto a well-floured surface. With floured hands knead until smooth, about 15 seconds; divide into two balls.


The Original BBQ Chicken Pizza
(From the California Pizza Kitchen Cookbook)
To make BBQ chicken:
10 oz boneless, skinless chicken breasts, cut into ¾ inch pieces
1 T olive oil
2 T BBQ sauce
In a large skillet, cook the chicken in olive oil over medium high heat until just cooked, about 5-6 minutes. Do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with bbq sauce; set aside.
To make pizza:
Pizza Dough (see above)
½ cup favorite BBQ sauce
2 T shredded smoked gouda cheese
2 cups shredded mozzarella cheese
¼ small red onion, sliced thinly
Roll out dough to fit well oiled pizza pan. Place dough in pan. Using a large spoon, spread sauce onto dough. Sprinkle with gouda cheese and 1 ½ cups mozzarella cheese. Distribute the chicken pieces evenly over the cheese. Place onion over the surface. Sprinkle the rest of the mozzarella over the top of the pizza. Place pizza in 450 degree oven and cook until crust is crisp and cheese is bubbly, about 18-20 minutes.