This recipe will rival in taste any pizza you can buy from a commercial pizza place. It's easy and home made, so you know it's gonna be exactly how you like it. And good news, even the kids like it!
Barbequed Chicken Pizza
2 boneless, skinless chicken breasts, cut into chunks and fried
1 to 2 cups barbeque sauce, whatever kind you like
chopped onions
chopped olives
1/2 cup canned sauerkraut
1/2 lb. mozzarella cheese
1 recipe Pizza Crust (see below)
Pizza Crust
1 pkg or 1/2 Tbs. yeast in 1/4 cup warm water
2 cups flour
3/4 tsp. salt
1/2 cup + 2 T. water
1/2 t. sugar
1 1/2 T. olive oil
Mix flour, salt, water, and sugar. Add yeast mixture and mix. Knead in oil. Raise until double. Spread in pan (makes 1 9x13 size pan pizza). TIP: I usually drizzle olive oil in the bottom of the pan and sprinkle corn meal, to keep it from sticking. Top with sauce, sauerkraut, cheese, chicken, onions, and olives. Bake at 400 degrees for 20-25 minutes until crust is brown.
The sauerkraut is the secret kicker ingredient. I suppose if you don't like sauerkraut you could leave it out, and it would still be super tasty. But then it's just a plain old pizza.
Random Sauerkraut fact: Earliest recordings of fermented vegetables come from NE China (Manchuria) It is said the Genghis Khan brought the art of lacto fermenting vegetables from central Asia to W. Russia when the Mongols were conquering. This would be in 1237. It most likely trickled from there westward into Poland, Germany, and the Netherlands. At some point in that time line it was developed into what is now sauerkraut. There are lacto-fermenting and yeast fermenting traditions for both food and beverage, all over the world.
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