Da Mcvay Pizza Recipe

Preheat

Place a pizza stone or baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If using a lower-temp oven, preheat to highest safe temperature (450–500°F).

On a lightly floured surface, stretch or roll the 1 lb pizza dough into a 12–14-inch round (or rectangle), leaving a slightly thicker rim for the crust. Transfer the stretched dough to a piece of parchment paper or a lightly floured peel. Brush the outer 1/2-inch edge lightly with 1 tbs olive oil to promote browning.

In a small saucepan over medium heat, melt 2 tbs butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Make roux

Whisk in 2 tbs flour and cook 30 seconds to remove the raw flour taste.

Gradually whisk in 1 cup whole milk and 1 tbs heavy cream until smooth. Bring to a gentle simmer while whisking; simmer 2–3 minutes until slightly thickened.

Remove from heat and whisk in 3 tbs grated Parmesan, 1 tsp salt, 1 tsp black pepper, and 1 tsp Italian seasoning (if using). Taste and adjust seasoning. Set sauce aside; it should be pourable but coat the back of a spoon.

If chicken is not cooked, poach or sauté about 6–8 oz raw chicken breasts: simmer in salted water for 10–12 minutes or cook in a skillet with 1 tbs olive oil until internal temp reaches 165°F (74°C). Let rest, then shred or dice to make 1 cup cooked chicken.

Cook bacon until crisp in a skillet or oven, drain on paper towels, then chop into small pieces.

Slice Canadian bacon into bite-size pieces and chop or drain 3 oz pineapple into small chunks. Finely chop and seed 1 jalapeño; reserve a few slices for garnish if desired.

Toss the shredded/diced chicken with 1 tbs of the barbecue sauce to lightly coat (this adds a subtle BBQ note to the chicken).

Spread a thin, even layer (about 3/4–1 cup) of the garlic alfredo sauce over the prepared dough, leaving the oiled rim exposed.

Evenly sprinkle 1 cup shredded mozzarella over the sauce, leaving space for toppings to adhere.

Distribute the BBQ–tossed chicken, Canadian bacon pieces, chopped pineapple, chopped crisp bacon, and chopped jalapeño evenly over the cheese. Try to keep toppings in a single layer for even cooking.

Drizzle the remaining 2 tbs barbecue sauce in a thin zigzag across the pizza (or brush with a thin brush) so the BBQ flavor complements but doesn't overwhelm the garlic alfredo.

Sprinkle the top with the remaining Parmesan (2 tbs) and optional red pepper flakes (1/2 tsp) if you want more heat.

Slide the pizza on its parchment onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbly and starting to brown. Rotate halfway through baking for even color.

Remove the pizza from the oven and let rest 2–3 minutes. For extra finish, brush the crust lightly with a little olive oil or melted butter.

Scatter chopped fresh cilantro or parsley (1 tbs) over the top and garnish with reserved jalapeño slices if desired. Let cool 1–2 minutes, then slice into 8 pieces and serve with extra barbecue sauce on the side if desired.