This recipe is very flexible. You can add (and omit) all kinds of Southwestern ingredients like jalapenos, avocados, and beans. The spicier the better. Be sure to buy a spicy, pre-cooked chicken sausage.
For the Dough
1 tablespoon honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
For the Pizza
10 ounces chicken sausage - sliced
1/2 cup barbecue sauce
2 cups Monterey jack cheese - shredded
1/4 small red onion - sliced into rings
1 medium bell pepper - sliced thin
1/2 cup corn kernels
2 tablespoons cilantro
To make the dough
In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
For the Pizza
One hour before baking the pizzas, start preheating the oven with pizza stones inside at 500 degrees F.
Punch the dough down, and divide into 4 equal portions. Roll out each portion into an 6-8 inch flat circle. Spread 1/4 cup barbecue sauce over the surface of the dough. Distribute 1/2 of the cheese over the sauce. Distribute 1/2 of the chicken sausage over the cheese. Place half of the onion rings, bell pepper slices, and corn over the chicken pieces. Place the pizza in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven ans sprinkle each with 1/2 of the cilantro.
Calories: 1249 Calories From Fat: 27%
Protein: 52g Carbohydrate: 175g
Cholesterol: 100mg Sodium: 2192mg