Whether you’re throwing a pizza party of five or making it personal, make it Daring with this chewy-cheesy-smoky weeknight delight. Be warned: this is one highly addictive pie, any way you slice it.
To make vegan, substitute mozzarella with the same amount of your favorite shredded vegan cheese.
If using a pizza stone, preheat oven to 500º F or as high as your oven will allow, approximately 20 to 30 minutes before you plan to assemble your pizza (with the stone situated on a rack in the upper-third of the oven). If you don’t have a stone, preheat oven to the same temperature right before assembling your pizza, and use a large, inverted baking sheet situated on the middle rack, flat side up.
While the oven preheats, gently tear Daring Pieces into uniform, bite-sized strips. Toss with 3 tbsp BBQ sauce until evenly coated and set aside.
When the oven is preheated, assemble pizza. Place the dough on a generously floured surface and begin stretching the dough outwards, turning as you go, until you have a roughly 12” circle. If the dough is resistant to stretching, let it rest for 3 to 5 minutes to allow the gluten to relax. Remember: pizza doesn’t have to look perfect to taste delicious! Place a large piece of parchment paper on a pizza peel (or cutting board) and carefully transfer the pizza dough to the parchment.
Spoon the remaining 1/2 cup of BBQ sauce on top of the dough, leaving a 1” border at the edges. Sprinkle with cheese and evenly distribute the BBQ-coated daring pieces on top. Scatter the scallions and sliced red onion across the pizza and sprinkle with black pepper.
Using tongs, grab a corner of the parchment paper and slide your assembled pie from your pizza peel or cutting board to the top of your preheated pizza stone or inverted baking sheet. Close the oven door and bake until the pizza is piping hot, with melty cheese and a puffed, golden-brown crust—this could take anywhere from 10 to 15 minutes, depending on your oven. Watch carefully to avoid burning.
To easily remove the pizza from the hot stone or baking sheet, grab a corner of the parchment with a pair of tongs and slide it onto a cutting board. Garnish with parsley, cut into individual slices, and serve hot. And for a spicy-cool combo that’s hard to beat, serve with plenty of ranch for dipping.