Loaded BBQ Chicken Baked Potato PIZZA
Top this delicious pizza with your favorite bbq chicken ingredients and watch it disappear!
Servings: 6 servings
Calories: 507kcal
Ingredients
Crust
- 1 ½ cups warm water
- 1 packet fast acting instant yeast
- 1 tablespoon honey
- 3.74 ounces Idaho Spuds Roasted Garlic Mashed Potatoes
- 2 ⅓ cups all-purpose flour
Pizza Toppings
- ½ cup Barbecue Sauce
- 1 cup mozzarella Cheese
- 1 cup Cheddar Cheese
- 1 cup cooked chicken shredded or chopped
- 1 scallion thinly sliced
- 4 slices bacon cooked and cut into 1-inch pieces (alternatively, bacon bits)
- Chives chopped
- Fresh cilantro
Instructions
- Pour 1 ½ cups warm water into a measuring cup. Add yeast and honey, stir, and let sit for 5 minutes.
- Whisk together Idaho Spuds and flour in the bowl of a stand mixer. Add water mixture and mix on low speed of mixer using dough attachment for 1 minute until dough becomes a well-formed ball and all flour has been incorporated.
- Increase speed of mixer to medium and knead for 2 minutes.
- Turn oven on and allow it to heat up to 130 - 140 degrees Fahrenheit. Turn OFF oven.
- Place pizza dough in a lightly oiled bowl. Roll dough around to lightly coat entire surface. Cover with plastic wrap and place inside pre-warmed oven to rise for 30 minutes.
- Remove bowl from oven and preheat oven to 450 degrees.
- Divide pizza dough in half and roll-out on pizza pan or baking sheet that has been sprinkled with flour. Prick surface with fork to allow steam to escape.
- Bake for 7 minutes and remove from oven.
- Top with BBQ sauce, cheese, chicken, scallion, and bacon. Bake for an additional 7-10 minutes.
- Remove from oven and garnish with chopped chives.
Video
Nutrition
Serving: 1/6 pie | Calories: 507kcal | Carbohydrates: 57g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 71mg | Sodium: 940mg | Fiber: 2g | Sugar: 12g
