2-1/4 to 2-1/2 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast OR RapidRise Yeast
1 teaspoon salt
3/4 cup water
2 tablespoons olive oil
1/2 cup barbecue sauce
Barbecued Chicken (recipe follows)
1-1/2 cups diced ham
2 tablespoons chopped green onion
1 cup grated Swiss cheese
Combine 3/4 cup flour, undissolved yeast and salt in a large bowl. Heat water and olive oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. (If using RapidRise yeast, let dough rest at this point for 10 minutes.)
Shape dough into a ball; roll to a 13-inch circle. Place on 12-inch pizza pan that has been brushed with olive oil and sprinkled with cornmeal. Form a standing rim by pinching the edge of the dough. Let dough rest 10 minutes; prick with fork randomly.
Par bake at 400oF for 10 minutes. Spread barbecue sauce over dough. Top with meats, onion, and cheese.
Bake at 450oF for 10 to 12 minutes or until crust is golden.
Barbecued Chicken: Season 2 boneless chicken breasts with 1 teaspoon salt and 1/2 teaspoon ground black pepper. Marinate in 1 cup barbecue sauce for 1 hour. Drain chicken; discard marinade. Grill or broil chicken, turning and basting with additional sauce, about 15 minutes or until chicken is tender and no longer pink in center. Slice.