Manic Monday Meals ~ No Yeast Pizza Dough + BBQ Chicken Pizza

Manic Monday it is, this weekend even though we barely went out was busy with us cleaning and going threw items. Today my parents will take the kids to the fair and I'm going to meet up with them after work. It's going to be busy busy around here!

As many of you know Pizza is Friday night around here and I love to find out different types of pizza. The recipe called to use a refrigerator pizza dough but I couldn't resist trying this recipe and I'm glad I did it was super yummy :).

No Yeast Pizza Dough

2 1/2 c. flour
2 3/4 tsp. baking powder (if using baking soda use half and omit salt)
1 tsp. salt
1 tbsp. oil
3/4 to 1 c. water

Mix dry ingredients. add 3/4 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water.

The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes.

Bake at 400°F for 15-25 minutes.

ALEXIS NOTES: I used whole wheat flour and it tasted delightful.

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BBQ Chicken Pizza (found on Ma, What's for Dinner)

2 boneless skinless chicken breasts, cooked and diced

2 1/2 teaspoons olive oil
8-10 slices bacon, cooked and broken into pieces
1 small onion chopped
2 cloves garlic
1/4 cup red wine vinegar
1 cup ketchup
1 8 oz can tomato sauce
1 teaspoon dried mustard
1/4 cup brown sugar.
1 Tablespoon Worcestershire sauce
pizza dough or one store bought dough
1/2 cup chopped mushrooms
1 jalapeno pepper, seeded and sliced thin
1/4 cup chopped cilantro
2 cups shredded mozzarella cheese
Preheat your oven to 425 degrees.
In a medium saucepan heat olive oil over medium heat. Add half of the onions and allow to soften, about 5 minutes. Add in garlic and cook for an additional minute or two. Season with salt and pepper. Deglaze the pan with the vinegar being sure to scrap up all the good browned bits on the bottom.
Next add in your ketchup, tomato sauce, mustard, molasses, and Worcestershire sauce. Turn the sauce down and allow to simmer for about 10 minutes (let it simmer while you get everything else ready.)
Lay out your pizza dough and stretch it to fit a baking sheet. Stab it with a fork a few times (so it won't puff up in places) and bake for 8-10 minutes. Remove from oven and spread a thin layer of sauce leaving a one inch border around the dough. Arrange your chicken, mushrooms and onions (if desired) neatly around the pizza dough. Then arrange jalapeno (I only put this on a little edge of the pizza). Sprinkle with chopped cilantro. Top with plenty of cheese and sprinkle the bacon over top. Return to the oven and bake 8-10 more minutes or until it is heated through and the cheese is melted.

ALEXIS NOTES: I used turkey bacon, only had apple cider vinegar, skipped the mushrooms and the jalapeño pepper. Used the whole wheat pizza dough :)

Tempt My Tummy Tuesday - Cowboy BBQ Chicken Pizza

I have always been a HUGE fan of BBQ Pizza, well at least the kind where someone else makes it for me! But why not try making my own, you know my love of Bisquick! So I did it and it turned out so yummy! Enjoy you'll love it!

What you need!

Bisquick & Sour Cream in the bowl

Add some water

Roll out your dough
(LOL I know I'm such a pro)

A busy moms fav, chicken in a can

Add BBQ Sauce

Add in Bacon

Spoon over the dough

Fold up the sides

Top with cheese

Out of the oven. Yummy!!!

Ingredients:

2 cups Original Bisquick® mix
1/4 cup sour cream
1/4 cup very hot water
1 container (18 oz) refrigerated original barbecue sauce with shredded chicken
1/4 cup chopped cooked bacon (about 4 slices from 2.2-oz package)
1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)

Directions:
1. Heat oven to 400°F. In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold.
2. Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.
3. Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.
High Altitude (3500-6500 ft): Bake 18 to 23 minutes.

I found this recipe on BettyCrocker.com, yes one of my favorites :)