White BBQ Chicken Pizza

Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy. This indicates your yeast is alive and ready to work.

Make the dough: In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour.

Prepare the white sauce: Whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, black pepper, and cayenne. Taste and adjust seasoning. Refrigerate until ready to use.

Grill the chicken: Season chicken breasts with salt, pepper, and a light coating of white sauce. Grill over medium-high heat for 6-7 minutes per side until cooked through. Let rest, then slice thinly.

Preheat your oven: Place a pizza stone on the lowest rack and preheat to 500°F (260°C) for at least 30 minutes. The stone needs to be screaming hot for a crispy crust.

Shape the dough: Punch down the risen dough and divide in half. On a floured surface, stretch or roll each portion into a 12-inch round. Transfer to a cornmeal-dusted pizza peel.

Assemble the pizza: Spread a generous layer of white sauce over the dough, leaving a 1-inch border. Add mozzarella and smoked Gouda, then arrange chicken slices and bacon crumbles on top.

Bake: Slide the pizza onto the hot stone and bake for 10-12 minutes until the crust is golden and cheese is bubbly with brown spots. Watch carefully to prevent burning.

Finish and serve: Remove from oven and immediately scatter fresh green onions on top. Drizzle with additional white sauce if desired. Let rest 2-3 minutes before slicing and serving.