First, let the Whole Foods pizza dough rise by setting it out on the counter for 30 minutes up a few hours before working with it. If you don’t have time to let it rise this long, that’s okay - but you want it to basically be bursting through the bag of dough so it’s easy to stretch.
Preheat the oven to 450 degrees F. Add parchment paper to a large rimmed sheet pan. Add 2 tsp of olive oil to the pan, and brush it with a pastry brush to spread the olive oil on the bottom and sides of the pan. Set aside.
Stretch the dough from Whole Foods by adding 1 tbsp flour to a large cutting board. Add the raw Whole Foods pre-made dough on top of the flour, then flip to coat each side with flour. Stretch the dough by pinching the outside in a circular motion to spread it out. Then stretch the inside of the pizza dough by pushing it against the cutting board from the center to the edges of the dough. Another method I often use is with my knuckles. To do this, put your knuckles under the half-stretched pizza dough and pull your hands outwards from the center. Use whatever methods to stretch the dough that work best. One other tip I have is to add a light dusting to the dough as you stretch it out, which will help it keep the larger stretched out shape. If dough tears, don’t pull it so much and cover the holes. When dough has stretched to about the size of the pizza tray, transfer it to the sheet pan. If the dough will stretch further, push it to the outside of the tray.
Bake the naked pizza dough without toppings in the oven at 450 F for 7 minutes. During this time, prep toppings.
Once the Whole Foods dough par bakes for 7 minutes, take the pizza crust out of the oven. Preheat the oven to 500. Brush 1 tsp olive oil around the outside of the dough to create a golden crust and sprinkle with salt. Add the whole foods pizza sauce, half the shredded pizza blend cheese, sliced chicken breast, and BBQ sauce. Top with the rest of the cheese and bake the pizza at 500 for 7-10 minutes. The pizza is done when the cheese is bubbling and completely melted. Garnish with fresh basil and allow the pizza to cool for a few minutes before slicing and serving.
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Notes
Par baking. Always drizzle a little olive oil on the parchment paper, under the dough. Don’t forget to lightly coat the bottom of the pan and the sides of the pan.
Spreading the dough. If you’re having difficulty spreading the Whole Foods pizza dough across the entire baking sheet without making holes, just opt for a smaller pizza. Sometimes, due to the temperature in your kitchen, or the dough not having enough time to rise, it may be more difficult to stretch the dough. It will cook fine, even if the edges don’t touch the side of the pan.
Holes in the pizza dough? Patch them so the dough is the same thickness throughout.