Barbecue Chicken Pizza and Barbera

Add the ingredients to your bread machine in the order as directed by your bread machine.

Once the bread machine cycle is finished, coat the dough in olive oil and place it in a glass bowl and cover with plastic wrap, and place it in the refrigerator overnight. If you are feeling particularly adventurous try basil or garlic-infused olive oil. The slow rise produces a wonderfully light and fluffy crust when cooked.

When ready to cook. Pull the dough out of the refrigerator a couple of hours ahead of time and allow the dough to come to room temperature.

Punch the dough down, releasing air bubbles, and portion the dough into the desired size. I typically split this recipe into fours.

Coat the surface you are working on with flour and roll out to desired thickness. Once rolled out, I typically hold the dough by the edges and pinch and rotate further allowing the dough to shape.

To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil.

Using your fingers, push dents into the surface of the dough to prevent bubbling.

Top the dough evenly with BBQ sauce.

Add the cheeses and red onion.

Add the cooked chicken, scattering evenly on the pizza.