Lunch: Perfect Storm Pizza

Homemade pizza dough kicks this barbecue chicken pizza up a notch.

Ingredients

1/4 cup yellow bell peppers, small diced
1/2 cup mozzarella cheese, shredded
1 cup sharp cheddar, shredded
1/4 cup olive oil, plus 3 tablespoons oil for dough
1 lb pizza dough, recipe follows or store-bought
1 1/2 cups barbecue sauce
1 1/2 cups rotisserie chicken, shredded barbecue
2 tablespoons green onions, thin sliced
sour cream, optional
1 3/4 cups warm water
1 1/4 oz package active dry yeast
2 teaspoons salt
4 1/2 cups bread flour

Instructions

Preheat a large, 2 burner cast iron grill over medium-high heat. Preheat oven to 375 °.
Toss chicken in 3/4 cups of the barbecue sauce.
Divide the dough in half. On a lightly floured surface roll 1 piece into a 10-inch circle. Stretch it by hand to make it an oval so it will fit on the grill. It doesn't have to be perfectly shaped but try to make the thickness as even as possible.
Lightly brush 1 side of the dough with olive oil. Transfer to the preheated grill, oiled side down and brush the other side with olive oil. Within 1 minute the dough should begin to puff and get crisp on the bottom. Flip the dough over and grill another minute or so until marked and crisp. Transfer the grilled pizza crust to a parchment paper lined sheet pan.
Spread 3/4 cup of barbecue sauce on top of pizza crust. Scatter chicken, the cheeses, diced peppers and green onions over crust.
*Cook's Note: Do not over top the pizza or it will be too heavy for the crust and will make it soggy.
Bake the pizza in the oven for 5 minutes or until the cheese melts. Repeat with remaining ingredients.
Cut pizzas into wedges and serve with sour cream if desired.