I was so used to any house I live in being known as a flop house, a house where everyone is included and welcome, that when you're friends move on or get busy (such is life) it's really strange when you go back to having an empty house. Roommates on opposite schedules doesn't help either.
Then came the saving grace that is the docket department. My office hired three college-aged women almost at the same time. It took a few months to really fall into something, but once we did (at least in my opinion) we really fell into something good.
Late nights, laughing and (drinking) eating this pizza. This excellent, thrown together at the last minute, I totally didn't forget to buy pizza dough at the store last night pizza.
For the most part, we've all moved to different cities but I still make this and I always think of crazy, throw a funeral for a printer kind of crazy, girls.
The pizza dough is made with olive oil, no yeast and genuinely takes about 5-7 minutes to make in your usual stand mixer. The toppings can be whatever you want, but we've always made BBQ chicken. Although, we've had them both with and without chicken.
adapted from House of Yumm
2 1/4-1/2 C flour
1 Tbsp baking powder
1/4 tsp salt
1 C milk
1/4 olive oil (try one that's infused!)
For the toppings:
2 chicken breasts, cooked and shredded
1 bottle BBQ sauce (I've used everything from Sweet Baby Rays to the high end, local stuff)
1 red onion, diced
1 bag Italian blend cheese (or pizza cheese, or mozzarella or anything else you can think of)
You can also add anything else you want, the docket girls and I have been known to add bell peppers (diced) or spinach (washed and then torn apart).
First, make sure you turn the oven up to 450°. Take out your stand mixer and combine all of the dough ingredients into the bowl, using the dough hook mix until they form a ball. It'll be sticky.
If you don't have a trusty stand mixer, a mixing bowl and a spoon will do the same thing. Just stir until it all comes together.
Spread some flour onto a flat surface where you'll be rolling out your pizza. Don't forget to add flour to the rolling pin (or the empty wine bottle, don't judge!) or else the dough will stick. Roll out to desired size, I usually use a 13 x 18 half-sheet pan and roll out the dough as close to that as I can.
Spread BBQ sauce almost to the edges and add toppings.
Bake for 10-12 minutes or until the edges of the crust are crisp and the cheese looks melted (and delicious!).
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