This week’s recipe for 75 Awesome Recipes comes from I’ve made this recipe a few times already and naturally have several deviations already. If you want something “a little faster”, try Rachel’s original recipe as YMMV.

To start out, preheat your oven to 200 degrees Fahrenheit, cover cookie sheet(s) with aluminum foil (to aid in clean up), fit the cookie sheet(s) with cooling racks, and apply a single layer of bacon to the racks. Cook for four hours.

(Realistically, you just need 3 – 4 cooked pieces of bacon for the recipe and can cook it any way you like. Make sure to cook enough bacon so you’ll have the 3 – 4 pieces of bacon after casual snacking [i might have made 1/2 a pound…]. If you don’t use this method, cook the bacon before the chicken so you can cook the chicken in the bacon fat. But seriously, everyone should try slow cooking bacon at least once…)

After your entire domicile smells like bacon, approximately 2 1/2 hours, start making your dough. Take a cup of ~110 degree water, add sufficient yeast to do the job, and a bit of sugar. Let it hang out in a warm place for a bit until the yeast wake up.

Add 2 1/2 cups of flour, a bit of salt, and a tablespoon of olive oil to a mixing bowl. Mixing slowly, add the yeast mixture to the flour mixture just as slowly, until a non-sticky ball is formed (may need to add more flour).

Move the dough ball to a lightly oiled bowl and set in a warm place until it doubles in size (such as near the oven cooking the odoriferous bacon…).

Cook a chicken breast in a bit of olive oil (unless you’re being a namby pamby and quick cooking the bacon, in which case, cook it in the bacon rending). When the chicken is fully cooked and still warm, stick it in a mixing bowl and shred with a hand mixer. Then toss with 1/3 cup of BBQ sauce (i used Sweet Baby Ray’s). Crumble/chop the 3-4 pieces of bacon (and snack on the rest). Chop 1/2 a medium onion.

Preheat the oven to 425 degrees. Lightly oil a baking sheet/pizza pan/cooking stone/whatever and apply dough. Make dough fit cooking instrument as well as possible. Apply another 1/3 of BBQ sauce to pizza dough. Sprinkle shredded BBQ chicken, crumbled/chopped bacon, and chopped onion over pizza. Spread about 4 ounces of mozzarella cheese over pizza. Brush crust with olive oil.

Bake for about 13 ± 2 minutes. Slice and masticate.

The next time i do this, i’ll probably add pineapple (because… i’m one of *those* people…).

Post: 5 of 75

Recipes Remaining: 70. Already 6.66 (repeating of course) % done.

Schedule: Squeaked this one in, so still lucky 13 weeks (behind…).