This delicious prizewinning recipe uses a maple barbeque sauce for maximum flavour impact. If you’ve never tried barbeque chicken pizza before, look no further than this recipe! You’ll be making it again and again. Adapted from a recipe by Canadian Living 2007 Cook of the Year 3rd prize winner Karen Dunn of Oromocto, New Brunswick.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once, for 10 minutes. Baste with 2 Tbsp (30 mL) of the sauce; grill until no longer pink inside, about 5 minutes. Remove chicken to cutting board; let stand for 5 minutes. Cut into bite-size pieces; transfer to bowl and toss with ⅓ cup (75 mL) of the sauce. Set aside.
In skillet, heat oil over medium-high heat; sauté mushrooms until browned and liquid is evaporated, about 5 minutes. Remove from heat; stir in onion. Set aside.
Turn out dough onto lightly floured surface; divide in half and shape each into disc. Roll out each into 13-inch (33 cm) circle. Dust two 12-inch (30 cm) round pizza pans with cornmeal; centre dough on each, folding excess dough underneath to form raised edge.
Spread remaining sauce evenly over pizza. Top with chicken and mushroom mixture. Sprinkle with Monterey Jack and mozzarella cheeses.
Bake in top and bottom thirds or 425°F (220°C) oven, rotating and switching pans halfway through, until bottom of crust is crispy and cheese is bubbly, about 15 minutes. Sprinkle with parsley. Cut each pizza into 6 slices.
Maple Barbecue Sauce
In large heavy-bottomed saucepan, heat oil over medium-high heat; sauté onion and garlic until softened, about 3 minutes.
Stir in mustard, brown sugar, soy sauce, chili powder, thyme, rosemary, cinnamon and cayenne; cook, stirring, for 1 minute.
Stir in tomato sauce, tomato paste, maple syrup, vinegar, orange juice and salt; bring to boil. Reduce heat to medium-low; simmer until thickened, about 15 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.)
In a large bowl, whisk together 2 ¾ cups (675 mL) of the flour, yeast and Tex-Mex seasoning.
In a small bowl, whisk together water, oil, salt and sugar; stir into flour mixture to form sticky dough.
Turn out onto lightly floured surface; knead, adding enough of remaining flour to prevent sticking, until dough is smooth and springs back when pressed in centre, about 10 minutes.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 50 minutes.