BUBBLE PIZZA DOUGH RECIPES

Steps:

• Make tangzhong: In a small pot over medium-low heat, continuously whisk together 3 tablespoons flour and ⅔ cup water until mixture is thickened and begins to bubble, 3 minutes. Let cool to room temperature.
• In a large bowl, whisk together water, sugar, and yeast and let sit until frothy, about 15 minutes. Add to bowl remaining flours, the cooled tangzhong, and salt. Using a spatula, mix ingredients until a wet, soft dough forms. Cover bowl and let rest 30 minutes to 1 hour.
• With dampened hands, going around the bowl, pick up one edge of the dough, stretch it upwards and fold it toward the opposite edge. Repeat this stretch and fold motion around the dough, then flip dough upside down so that the smooth side is facing up. Cover and rest at room temperature for 3 to 4 hours, performing a stretch-and-fold every 45 minutes to 1 hour, for a total of four sets of stretch and folds. 
• After the final stretch and fold, halve dough and shape each half into a smooth boule. Grease two small bowls with olive oil, then place a boule into each bowl, seam-side down. Cover and rest overnight in the refrigerator, up to 4 days. (The longer the rest, the more flavorful the dough!)
• Make the sauce: In a medium bowl, stir together all sauce ingredients until well combined. Refrigerate until ready for assembly.
• To assemble the pie: Remove dough from refrigerator and let come to room temperature for 1 hour. When dough has become more pliable, coat bottom of a 10” cast-iron skillet with olive oil and sprinkle evenly with sesame seeds. On a lightly floured surface, using the pads of your fingers, flatten dough starting at the center of the ball, working your way outward. Gently stretch dough until it is about 8” wide, then place into prepared skillet and continue to press dough outward to reach ½” up the sides of the skillet. Let dough rest and proof until puffy, about 1 hour to 1 hour 30 minutes. 
• 30 minutes before you are ready to bake, preheat oven to 500°. Place your skillet on medium heat and cook until edge of dough begins to sizzle and top of dough begins to puff, 4 to 5 minutes. Top dough evenly with cheeses, then dollop on sauce by the spoonful. Remove from heat and transfer to preheated oven.
• Bake until cheese is bubbly and lightly golden, sauce is mostly set, and edges are caramelized, 11 to 14 minutes.
• Let pie cool briefly in skillet, then transfer to a cooling rack before serving. 

Steps:

• Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together 3 cups shredded deli rotisserie chicken (from 2-lb chicken) and 2 cans (10 1/2 oz each) cream of chicken soup with herbs. Add 3 cups frozen vegetables and 2 cups shredded Colby-Monterey Jack cheese blend (8 oz); mix until combined. Pour into baking dish; spread in even layer.
• Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'™ biscuits into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Drizzle with 2 tablespoons melted butter; toss to coat. Spread biscuit pieces evenly over chicken mixture.
• Bake 20 to 22 minutes or until biscuit pieces are thoroughly baked and center of casserole is bubbly.