Peach BBQ Sauce replaces traditional marinara sauce in this smokey-sweet summertime pizza topped with baby spinach, fresh mozzarella, and thin slices of juice peach. An original recipe from Dietitian in the Kitchen.
10.25 ounce package active dry yeast (not the Quick Rise kind
1 ½cupswhite whole wheat flour
2tablespoonsextra virgin olive oil
For the pizza toppings:
1poundof grilled or sauteed bonelessskinless chicken breasts, cut into thin strips
1 ½cupsPeach BBQ Sauce or your favorite BBQ sauce
2-3cupsbaby spinach leaves
8ozfresh mozzarella ballcut into thin pieces
1large peach or 2 medium peachescut into thin wedges
For the pizza dough:
Combine the warm water, yeast, and honey in a bowl and let stand for 10 minutes. You will know the yeast is activated when it starts to look creamy.
While the yeast mixture stands, preheat your oven to 425 degrees and place the pans you plan to bake the pizzas on the lowest racks of your oven to get them nice and hot (this will ensure a nice, crispy crust).
Add the flours, olive oil, and salt to the yeast mixture and stir with a wooden spoon until just combined. The dough will look shaggy.
Turn the dough onto a lightly floured surface and knead until a smooth ball forms, about 3-4 minutes. Divide the dough into to balls and place under a warm, damp tea towel on your kitchen counter for 15 minutes. Use this time that the dough rests to prepare your toppings.
For the pizza:
On a lightly floured surface, roll your dough balls out into 12'' circles. Carefully place the dough on the hot pizza pans.
Start topping the dough with chicken first, then drizzle the bbq sauce evenly in a circular fashion over the chicken.
Next, evenly distribute the spinach leaves over the chicken and sauce..
Finish by evenly distributing the thin slices of mozzarella over both of the pizzas and arrange the peach slices on the very top as you desire.
Bake at 425 for 12-15 minutes until the crust and cheese are golden brown and bubbly. If you can't fit both pizza pans on the bottom rack of your oven, you may want to rotate them halfway for even browning and a crispy crust.
Slice as you like and serve hot!
This pizza dough recipe yields enough dough for 2 thin 12'' crusts. It can easily be doubled to make enough for 4 pizzas. I often do this and place 2 dough balls in the freezer for later. Thaw frozen dough balls in the fridge for 12 hours prior to use and let the dough sit on the counter for 10 minutes before you roll it out.