Test Kitchen - BBQ Pizza with Greek Yogurt Dough

This post is a two parter. The first recipe is for the BBQ Pizza I made using the leftover pulled pork from this post, and the second recipe is for the Greek Yogurt dough I always use when I make homemade pizzas. Now that I'm trying to be gluten free, I'll have to fiddle with this recipe and see if I can come up with a better GF version. I'll admit that this dough (as is) doesn't taste exactly like regular pizza dough, it definitely has a slight tang from the yogurt, but my sister and I still think its a delicious, healthier, substitution. I will also admit that it can be a little tricky to get the bottom of this dough crispy; sometimes it has a slightly undercooked doughy texture in the very middle. But I think this is mostly due to me putting excess toppings on my pizzas. I can't help it, it's all so good! So my recommendation for these pizzas would be less is more when it comes to toppings. And I think BBQ chicken would work just as well on these pizzas.


BBQ Pizza with Greek Yogurt Dough

Ingredients

• BBQ Pulled Pork (or BBQ Chicken)
• BBQ Sauce
• Mozzarella cheese
• Red Onion
• Cilantro
• Pizza Dough (enough for 1 medium sized pizza)
• 1 Cup Greek Yogurt (the strained kind like Fage or Chobani, NOT Yoplait!)
• 1 Cup Self-Rising Flour (or 1 Cup AP flour + 1 1/4 tsp baking powder + 1/4 tsp salt)

Directions

• Preheat oven to 425 degrees F
• If making the greek yogurt dough, mix all the ingredients together in a bowl. At first it will seem like a gooey mess that will never possibly turn into pizza dough, but keep mixing. It will! It should take about 5-7 minutes of kneading to get there. If after that time its still gooey, sprinkle on a bit more flour.
• Roll dough flat (~1/4 in thick) and drizzle both sides with olive oil.
• Cover dough with a thin layer of BBQ sauce, then evenly distribute the pulled pork or chicken. Sprinkle on a thin layer of mozzarella, and garnish with sliced red onion and cilantro.
• Remember: A little bit of topping goes a long way, so don't over do it
• Bake for 12-15 minutes, or until crust turns golden brown. I like to broil my pizzas for the last few minutes to get the cheese nice and golden brown.