Buffalo Chicken Beer Bread Pizza

 

2

cups Gold Medal® all-purpose flour

1

tablespoon sugar

1

package regular active dry yeast

1

teaspoon baking powder

1

teaspoon coarse (kosher or sea) salt

3/4

cup lager beer, such as a Boston lager, warmed to 105°F

2

tablespoons olive oil

1/4

cup Buffalo wing sauce

2

tablespoons lager beer, such as a Boston lager

1

tablespoon butter, melted

1 1/2

cups chopped cooked chicken

1

cup shredded mozzarella cheese (4 oz)

1

cup shredded provolone cheese (4 oz)

1/3

cup crumbled blue cheese

2

tablespoons sliced green onions (2 medium)

• 1 Heat oven to 450°F. In medium bowl, mix 1 cup of the flour, the sugar, yeast, baking powder and salt. Stir in 3/4 cup beer and the oil. Beat with electric mixer on low speed 30 seconds, then on High speed 1 minute. Stir in remaining 1 cup flour to make a soft dough.
• 2 On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 30 minutes.
• 3 Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake about 10 minutes or until edges just begin to turn brown.
• 4 While crust is baking, in medium bowl, mix wing sauce, 2 tablespoons beer and the melted butter. Add chicken, and toss to coat.
• 5 Remove crust from oven. In small bowl, mix shredded mozzarella and provolone cheeses. Sprinkle crust with 1 cup of the cheese mixture. Top with chicken mixture; sprinkle with remaining 1 cup cheese mixture and the blue cheese. Return to oven; bake 8 to 10 minutes or until cheese is melted and crust is deep golden brown. Sprinkle with green onions.