Thursday, August 11, 2011

"Stay N Bake": BBQ Chicken Pizza

There is a commercial on TV here for some take-n-bake pizza place that touts their ingredients as being super fresh and basically asks why would you want to get a pizza anywhere else. So I turned to my husband and said why would you want take-n-bake when you can have stay-n-bake? So here you have it, my recipe for stay-n-bake.

The inspiration for this pizza came from smoked chicken thighs (and the aforementioned commercial). It came out very well and this version of the crust is my favorite yet.

BBQ Chicken Pizza
Crust (adapted from
1 1/2 cups mature sourdough starter (straight from fridge, 100% hydration)
1 Tbs olive oil
1 tsp kosher or sea salt
1 cup sprouted grain flour (I use one from

olive oil
BBQ sauce
smoked chicken thighs, shredded
thin sliced red onion
chopped fresh cilantro
crumbled goat cheese

For the crust, mix all ingredients to combine and then knead with dough hook in electric mixer about 2-3 mins or until smooth and elastic. Place in greased bowl and turn over a few times to coat dough. Cover and let rest about 30 mins to 1 hour. You're not really looking for a rise as much as just letting the sourdough work a bit and also to let the dough relax. Dust a counter or board with semolina flour. Roll or stretch dough into desired shape and thickness. I made a thin 13-14" crust. Pre-bake in well-heated 550 degree F oven (I put it on my pizza stone which preheats in the oven while it's heating up) for 4-5 mins or just until set. Remove from oven and reduce oven temp to 450.

Brush olive oil over crust and then brush on BBQ sauce. Top with shredded chicken, onion, and cilantro. Sprinkle with goat cheese. Bake at 450 degrees for about 10 mins or until onion is tender. Slice and enjoy!


  1. Stay N bake! Catchy! Looks SO yummy!

  2. We are going to have a discussion about this. How do you get your pizza transferred on your pre heated stone. We have had some pretty tragic encounters with this.

    And I am excited to try this crust although I love the recipe I use and can't believe this one would be better. :) I made the girls pizza on french bread dough last night and they loved it. We were having meatball sandwiches on french bread and it was such an easy to include them in the meal since I knew they wouldn't touch my meatballs with visible onion chunks sticking out!

  3. Great looking pizza! I have tried so many pizza dough recipes and still haven't found one I like, I will definitely try yours out. I found you on circle of moms and am now following, I have a food blog also :) Have a great weekend!

  4. Thanks Frugal in WV. I just wanted to make note that you don't have to pre-bake the crust. I did it this time so it would be ready for my husband to top and bake later in the day. I have not tried it yet topping it raw, but I will most likely try it that way next time.

    Rachel - for transferring you could use a baker's peel (which I don't have) or just carefully transfer it with your hands. It definitely gets misshapen, but it just looks more "rustic" that way anyways :)