Sourdough BBQ Chicken Pizza

Dough Ingredients:

• 1 cup of sourdough starter (discard- unfed)

• 1/2 cup of lukewarm water

• 2 1/2 AP flour

• 1 tsp salt

• 1/2 tsp of instant or active dry yeast

Topping Ingredients:

• 1/4 - 1/2 cup of BBQ sauce (you can totally eyeball this, you will just want to use as much as you like. I just find since BBQ sauce is a bit stronger than the classic tomato, I would use less than you think you should use.)

• 1/2 cup of red onion; sliced thinly

• About 1 cup of cooked chicken (use leftover chicken or you can buy a rotisserie chicken)

• 1 1/2 cup of shredded cheese (you can use any kind you like, but I like a combo of mozzarella and cheddar)

To make your dough, combine all of the dough ingredients into the bowl of a stand mixer. Mix with the dough hook attachment until well combined. Then you will want to knead it for another 5 minutes, until the dough is smooth and firm. You can mix and knead this by hand on a clean surface, if you don’t have a stand mixer.

Using a splash of olive oil, oil a clean bowl. Place your dough ball in the clean, oiled bowl, cover with a clean kitchen towel, and let sit for about an hour or two, or until the dough has about doubled in size (or just make the dough around 3 pm to be ready around dinner time). Make sure the bowl is placed in a warm-ish location (I put mine close to the stove and oven).

Once your dough is ready, preheat your oven to 400F and brush a baking sheet with a light layer of olive oil.

Place your dough onto the baking sheet and using your hands, shape the dough into your desired pizza shape and crust thickness. Since we are using a baking sheet, your pizza will end up being a more oval or rectangle shape.

Pre-bake your pizza dough for about 5 minutes.

Pull out your pre-baked dough and start building your pizza. Start by spreading your BBQ sauce on the dough, then adding the sliced red onion; then the cheese. Finish with the chicken and then put your pizza back in the oven to bake for another 10- 12 minutes. Again, you can eyeball this, depending on your desired cheese meltiness and crust crispiness.