½lbchicken breasts or rotisserie chicken, shredded
1tablespoonolive oil
salt and freshly ground black pepper
3ozgoat cheese
2ozcream cheese
¼cupbbq sauce (Sweet Baby Ray's)
8ozgouda cheese, shredded
¼cupred onion, julienned
Emeril's Essence seasoning
sprinkle of cornmeal
Instructions
No Knead Pizza Dough
In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Pizza
Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
If using chicken breasts, heat medium skillet with 1 tablespoon olive oil over medium heat. Add salt and pepper to chicken and cook on skillet for 4 minutes on each side until completely cooked through and shred. If using rotisserie chicken, just shred and set aside.
Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
Combine goat cheese and cream cheese in heat safe bowl and microwave on high for 30 seconds. Mix together. Spread evenly across the pizza dough, leaving an inch around the edges. Add a light layer of BBQ sauce and spread evenly on top of goat cheese mixture.
Add the gouda cheese evenly on top of sauce. Spread the cooked chicken and julienned red onions throughout the pizza. Season the pizza with Emeril's Essence.
Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.