Sourdough Pizza Crusts for Barbequed Chicken Pizza

Adpated from an Internet recipe.

Makes two pizza crusts

Recently I posted an English Muffin recipe here that uses up excess sourdough starter (the sourdough starter recipe is here). Well, here is another recipe that does the same thing only this time you end up with pizza crusts. They are easy to make and they freeze wonderfully; you just have to pre-bake them first.
Assuming you have excess sourdough starter, one of the nice things about this recipe is that you can have pizza in about 45 minutes from the time you start.
You can make just about any kind of pizza using theses crusts, but we really like barbecued chicken pizzas.
To speed things up, we just buy a rotisserie chicken and cut it into chunks. Then once the pizza crust is pre-baked, rub some olive oil on the hot crust, spread your favorite barbecue sauce on the crust, toss the chicken with some additional barbecue sauce, add some chopped onions and/or green pepper, and top with mozzarella cheese. Then bake for an additional 15 minutes or until the cheese melts and browns a little on the top.
Yummy!

Recipe follows.

Ingredients:

1-1/2 cups sourdough starter
1 tablespoon olive oil
1 teaspoon salt
1-1/2 cups flour

Directions:

  1. Preheat oven to 450 degrees F. (you can go as high as 550 degrees F if your oven will get that hot).
  2. Place an oven rack near the bottom of the oven and line it with unglazed quarry tiles or place a pizza stone on the rack.
  3. Mix ingredients well working in the flour until you have a soft dough. If the dough gets too dry, add some more starter. If you’ve used all the starter, add a bit of water.
  4. Once you’ve kneaded the dough, cover it and let rest for 1/2 hour to let the dough relax. This will make forming the pizza is easier. This recipe does not require the rising capabilities of sourdough, it just uses the taste of the starter.
  5. Once the dough has rested, roll out into a flat round pie-like shape. To make things easier,  roll the dough on baker’s parchment, turning the dough 1/8 turn between rolls. This makes it easier to make something similar to a circle. Try not to get the circle much larger than 12 inch diameter or it won’t fit in a freezer bags.
  6. Once the semi-round pie shell (I like the rustic look of odd shapes), pre-bake it by sliding it and the parchment paper onto the tiles of pizza stone in the hot oven using a baker’s peel or the backside of a cookie sheet.
  7. Pre-bake it.
  8. Bake about 5 minutes. It doesn’t take long, so watch carefully.
  9. Once the shell is pre-baked, cool it and freeze it, or top it and finish baking it.
  10. To continue making pizza without freezing, rub a bit of olive oil on the surface because it helps keep the crust from getting soggy.
  11. The top with the any pizza sauce and ingredients.  Remember: less is more.
  12. Slide the pizza back into the oven and bake for anywhere from 15 to 25 minutes, depending on your temperature and toppings should do the trick.
  13. Serve hot.

Frozen Pizza Shells

We bring our shells out of the freezer about an hour before dinner to allow them to slightly thaw. Then we just proceed as above. Works great.

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