Barbecue Pizza with Onions and Peppers

Name: Barbecue Pizza with Onions and Peppers
Yield: serves 4
Ingredients: 1 package active dry yeast; 1 1/2 cups warm water (105 to 115°F); 1 teaspoon honey; 3 tablespoons olive oil, plus more for greasing; 1 tablespoon kosher salt; 3 1/2 cups bread flour; 2 tablespoons olive oil; 1 small onion, thinly sliced; 1/2 green bell pepper, thinly sliced; 2 garlic cloves, thinly sliced; 1 cup Neely’s Barbecue Sauce (page 25); 2 cups chopped cooked pork, beef, or chicken; One 8 ounce package shredded mozzarella; 1/4 cup grated Parmesan cheese

December 9, 2011

Pat: If you haven’t figured this out by now, in Memphis we find a way to barbecue everything. One day Tony and I turned our attention to flatbread and—surprise, surprise—we came up with a recipe for barbecue pizza! We make ours with a crispy grilled crust, sautéed onions and peppers, and barbecue sauce, and then top the whole thing with one of our favorite cooked meats. It’s a Neely game-time staple, because the dough and toppings can be made hours in advance, so the pizzas can be assembled in minutes and popped into the oven. Don’t be intimidated by the crust—our homemade dough is easy to make and a great project to work on with your kids. In our house, it’s not a pizza party until everyone is dusted with flour.

Cooks' Note

If you don’t want to pregrill the crusts, simply top the dough with the toppings as described above and bake for an additional 6 to 8 minutes, or until the dough is crisp and the cheese is bubbly and melted. You’ll lose that char grilled goodness, but your final results will be just as crisp.

Recipe notes

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