Ingredients
2
cups Gold Medal™ all-purpose flour
1
tablespoon sugar
1
package regular active dry yeast
1
teaspoon baking powder
1
teaspoon coarse (kosher or sea) salt
3/4
cup lager beer, such as a Boston lager, warmed to 105°F
2
tablespoons olive oil
1/4
cup Frank’s™ RedHot™ Buffalo Wings Sauce
2
tablespoons lager beer, such as a Boston lager
1
tablespoon butter, melted
1 1/2
cups chopped cooked chicken
1
cup shredded mozzarella cheese (4 oz)
1
cup shredded provolone cheese (4 oz)
1/3
cup crumbled blue cheese
2
tablespoons sliced green onions (2 medium)
Preparation
Heat oven to 450°F. In medium bowl, mix 1 cup of the flour, the sugar, yeast, baking powder and salt. Stir in 3/4 cup beer and the oil. Beat with electric mixer on low speed 30 seconds, then on High speed 1 minute. Stir in remaining 1 cup flour to make a soft dough.
On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 30 minutes.
Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake about 10 minutes or until edges just begin to turn brown.
While crust is baking, in medium bowl, mix wing sauce, 2 tablespoons beer and the melted butter. Add chicken, and toss to coat.
Remove crust from oven. In small bowl, mix shredded mozzarella and provolone cheeses. Sprinkle crust with 1 cup of the cheese mixture. Top with chicken mixture; sprinkle with remaining 1 cup cheese mixture and the blue cheese. Return to oven; bake 8 to 10 minutes or until cheese is melted and crust is deep golden brown. Sprinkle with green onions.
