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• Using a stand mixer fitted with a dough hook, combine the flour, room temperature water, and table salt. Mix on low speed for 3-4 minutes until all dry flour is incorporated and a shaggy dough forms. Turn off the mixer and allow the dough to rest for 20 minutes. This resting period helps the flour fully hydrate, making the dough easier to work with.
• Sprinkle the yeast and sugar evenly over the dough. Knead on low speed for 1-2 minutes until these ingredients are fully combined. Increase the mixer speed to high and continue kneading for 6-10 minutes. The dough should become glossy and smooth, eventually pulling away from the sides of the bowl, indicating proper gluten development.
• Lightly coat a large bowl with 1 tablespoon of olive oil using your fingers. Transfer the kneaded dough to this prepared bowl and drizzle another 1 tablespoon of olive oil over the top. Flip the dough once to ensure it’s completely coated with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 2-2½ hours, or until it has nearly tripled in volume and you see large bubbles. This slow rise is crucial for developing flavor in your pizza crust. One hour before you plan to bake, preheat your oven to 450°F (230°C) and place a pizza stone (if using) on the middle rack to heat thoroughly.
• While the pizza dough is rising, begin preparing the popcorn chicken. Add the 1-inch chunks of chicken breast to a small bowl. Pour in the buttermilk and 1 teaspoon of kosher salt, mixing well to ensure all chicken pieces are coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This buttermilk marinade tenderizes the chicken and adds a subtle tang, preparing it for the flavorful breading.
• Once the dough has fully risen, gently turn it out onto a lightly floured or oiled surface, along with any oil remaining in the bowl. Divide the dough into four equal balls. Roll or press each ball into a flattened circle, approximately 6-8 inches in diameter. Create a slight dent in the center of each crust; this will help contain the toppings. Let the dough relax for 5-10 minutes, which makes it easier to handle. Using a dinner fork, poke the surface of each dough ball a few times to prevent large bubbles from forming during baking, and sprinkle lightly with kosher salt. Carefully transfer the prepared crusts to your preheated pizza stone or a baking sheet. Bake in the oven until they are slightly golden, about 5 minutes.
• **Note:** If you are working with only one pizza stone, you will need to bake the crusts in batches, typically two at a time, to ensure even cooking.
• While the pizza crusts are baking, add the thinly sliced red onion and green bell peppers to a dry sauté pan. Cook over medium heat for approximately 4-5 minutes, stirring occasionally, until the vegetables are cooked through and slightly softened with a little browning. This step caramelizes them slightly and enhances their flavor.
• Remove the partially baked crusts from the oven. Evenly distribute the blue cheese crumbles over each crust. Return the pizzas to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Once done, remove from the oven and keep warm on the pizza stone or a wire rack while you prepare the chicken.
• Now, prepare your popcorn chicken. In a large sealable bag, combine the all-purpose flour, baking powder, cayenne pepper, onion powder, and black pepper. Seal the bag and shake it vigorously to thoroughly combine all the dry ingredients. Using a slotted spoon, drain the marinated chicken pieces over the bowl to remove excess buttermilk, then add them to the bag with the flour mixture. Once all the chicken is in the bag, seal it again and shake well until every piece of chicken is completely coated with the seasoned flour mixture.
• In a medium, heavy saucepan, heat approximately 5 inches of canola oil over medium heat. Use a deep-fry thermometer to ensure the oil reaches 350°F (175°C). Carefully add the coated chicken pieces to the hot oil, frying in batches of about 5 pieces at a time to avoid overcrowding and dropping the oil temperature. Fry for about 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through. To check for doneness, you can cut open a piece to ensure there is no pink inside, or use a meat thermometer to confirm it reaches at least 165°F (74°C). Once fried, transfer the chicken to a plate lined with paper towels to drain excess oil. After all the chicken is fried, place it in a small bowl and toss with the BBQ sauce until each piece is well coated.
• Assemble your pizzas by evenly distributing the BBQ-coated chicken across the warm pizza crusts. Do the same with the sautéed peppers and onions. In a small bowl, whisk together the ranch dressing and milk until well combined and a nice, loose consistency is achieved – this makes it easier to drizzle. Drizzle the ranch sauce generously over each pizza. Serve immediately and enjoy these incredible BBQ Popcorn Chicken Individual Pizzas!