Crust Ingredients
- 1 teaspoon Instant Or Active Dry Yeast
- 1-½ cup Warm Water
- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- ⅓ cups Olive Oil
I doubled this recipie, because thinner crust doesn't seem to fill you up as quick , so if you have a lot of mouths to feed, I suggest you double the recipie. So I doubled the recipie, but only made 3 pizzas, rather than four. 
To begin making the crust, desolve your yeast in warm water.
In a seperate bowl mix your flower and salt together.
Take your olive oil and pour it into your flower and salt mixture.
Now take your yeast mixture (that has been sitting for the last couple of minutes) and pour into your flour mixture.
Mix on low until the dough is sticky.
Pour a small amount of oil in a bowl, and coat the sides well. Form your dough into a ball, and cover with plastic wrap. Place in fridge for 2-3 hours, or until you are ready to use it.
BBQ chicken:
To begin making the crust, desolve your yeast in warm water.
In a seperate bowl mix your flower and salt together.
Take your olive oil and pour it into your flower and salt mixture.
Now take your yeast mixture (that has been sitting for the last couple of minutes) and pour into your flour mixture.
Mix on low until the dough is sticky.
Pour a small amount of oil in a bowl, and coat the sides well. Form your dough into a ball, and cover with plastic wrap. Place in fridge for 2-3 hours, or until you are ready to use it.
BBQ chicken:Preheat oven to 375. Take your favoirte BBQ sauce and spread over uncooked chicken breast. Place in oven for 25 minutes.
Meanwhile grease your cooking sheets with olive oil.
Take your dough and squeeze into a tight ball.
Stretch out pizza dough, until the dough is thin. 
Coat dough with olive oil. 
Take your BBQ sauce and spread over dough, like you would with pizza sauce. 
Then create a layer of mozorella cheese. Now I missed a couple of pictures, but you now cut up your chicken you cooked earlier, and spread it out evenly. Top with red onions. Cook in oven at 375 for 15-20 minutes, or until crust is golden brown, and topping are bubbly.
Remove from oven and coat in fresh cilantro. 
Yummy! You won't want to share this one!
Pesto Chicken Pizza:
Meanwhile grease your cooking sheets with olive oil.
Take your dough and squeeze into a tight ball.
Stretch out pizza dough, until the dough is thin. Coat dough with olive oil. Take your BBQ sauce and spread over dough, like you would with pizza sauce. Then create a layer of mozorella cheese. Now I missed a couple of pictures, but you now cut up your chicken you cooked earlier, and spread it out evenly. Top with red onions. Cook in oven at 375 for 15-20 minutes, or until crust is golden brown, and topping are bubbly.Remove from oven and coat in fresh cilantro. Yummy! You won't want to share this one!Pesto Chicken Pizza: Take a small can of tomato paste, and empty it into a small bowl, add a small amount of water and Italian seasoning.
Spread over your pizza dough. Cut up onions, mushrooms, and tomatoes.
Bake, at 375 for 15-20 minutes. Remove from oven and dab pesto sauce over pizza, remember, a little bit goes a long ways.
And Voila delicious pizza! Enjoy!
Spread over your pizza dough. Cut up onions, mushrooms, and tomatoes. After putting your layer of mozorella cheese, load it up with mushrooms, onions, and tomatoes. Then sprinkle it with shredded cheese.
Bake, at 375 for 15-20 minutes. Remove from oven and dab pesto sauce over pizza, remember, a little bit goes a long ways.
And Voila delicious pizza! Enjoy!
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