Eat More Chikin

I have to thank you.  For searching "Amuse Ass" and finding Amuse Bouche.

Yes, in fact, I am one.

And. "Christ hugs me" ...

bless your little heart! sure he does! I DIE.  Seriously.  Who gets on google and types "Christ hugs me" and exactly how, did you find Amuse Bouche from that?

I know you won't come forward, I am still waiting on the person who keeps searching baby cows to step forward.  No one ever does.

Just know, at the end of a long day, when I check stats on this blog, and little gems like that pop up, it makes my life.

And you can continue to make my life by going to the kitchn and voting for Amuse Bouche as Best Home Cooking Blog by copy and pasting the following into the comment prompt. KISSES!

Name: Amuse Bouche
URL: http://whitneysamusebouche.blogspot.com/

So, in honor of baby cows, and Kelley Edelmann who looks for Chick-fil-a every time she steps out her front door,  I say "EAT MORE CHIKIN" .  More BBQ Chicken.

On carbs. duh.

 BBQ Chicken Pizza

Pizza Dough

2 tablespoons sugar

1 tablespoon salt

1 tablespoon pure olive oil

3/4 cup warm water

2 cups bread flour

1 teaspoon instant yeast

2 teaspoons olive oil

Flour for dusting

 2 tablespoons olive oil
1/2 pound chicken breast
1 cup Sweet Baby Ray's Bar B Que Sauce
3/4 cup shredded gouda
1 cup shredded mozzerella
3/4 cup shredded parmesan
1 medium shallot, thinly sliced
1 garlic clove, minced

Preheat oven to 450 degrees F.

Toss the diced chicken in 1/2 cup Sweet Baby Ray's BBQ sauce.

Marinate for 1 hour. Heat a large skillet over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. Remove from heat.

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl. 

Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. 

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. 

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. 

On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle.

Spread remaining barbecue sauce evenly over pizza dough.

Sprinkle Gouda, mozzarella, Parmesan, sauteed onions, and chicken over top. Bake for 20 minutes.

 This is so Paula Deen - "From my Kitchen to Yours"

Love and Best Pizzas, Ya'll,

Whit