Barbecue Chicken Sourdough Personal Pan Pizza…THM-E

Who can resist a crispy chewy crust personal pan pizza? This Barbecue Chicken Pizza is just perfect paired with a large garden salad for a delightful THM-E meal. Sourdough is very easy to do and makes the best pizza crust. I use low-fat cheese to keep under 6 grams of fat and use cooked chicken breast. In the summertime I process garden tomatoes into Memphis Barbecue Sauce that is wonderful on this pizza.

Barbecue Chicken Sourdough Personal Pan Pizza…THM-E

  • Sourdough Crust:
  • 2 tablespoons sourdough starter, I used discard or refrigerated
  • 1/4 cup water
  • 1/2 cup white whole wheat flour, plus 1 tablespoon if needed
  • 1 teaspoon vital wheat gluten
  • 1/8 teaspoon dry yeast
  • pinch salt
  • garlic powder
  • Toppings:
  • Barbecue sauce
  • 1/3 cup shredded cooked chicken breast
  • 1/4 cup low fat mozzarella/cheddar cheese*
  • diced onions, optional

Stir the crust ingredients together until it forms a smooth ball. Cover for one hour. Stretch and fold the dough in 3rds. Cover for another hour. Repeat the stretch and folds. Allow to rise for 4 hours from the last stretch and fold for a total of 6 hours rising time. Spray personal pan pizza lightly with Pam Olive Oil Spray. Gently stretch the dough to fit pizza pan. Allow to rise for 1 hour. Preheat oven to 425 degrees F. Spread barbecue sauce on dough. Top with spread chicken breast, cheese, and onions. Bake for 10 minutes or until cheese is bubbly and starting to brown. Serves 2.

A few notes—I use my homemade Memphis Barbecue Sauce. Make sure the cheese is under 6 grams of fat per serving. Why is there yeast in sourdough you may ask? I used just a bit to help with the rise because I was using refrigerated starter. This is still on-plan for THM since it does have the 7 hours fermenting time.

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Barbecue Chicken Sourdough Personal Pan Pizza THM-E

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Glenda Groff

Ingredients

Sourdough Crust:

  • 2 tablespoons sourdough starter I used discard or refrigerated
  • 1/4 cup water
  • 1/2 cup white whole wheat flour plus 1 tablespoon if needed
  • 1 teaspoon vital wheat gluten
  • 1/8 teaspoon dry yeast
  • pinch salt
  • garlic powder

Toppings:

  • Barbecue sauce
  • 1/3 cup shredded cooked chicken breast
  • 1/4 cup low fat mozzarella/cheddar cheese*
  • diced onions optional

Instructions

  1. Stir the crust ingredients together until it forms a smooth ball. Cover for one hour. Stretch and fold the dough in 3rds. Cover for another hour. Repeat the stretch and folds. Allow to rise for 4 hours from the last stretch and fold for a total of 6 hours rising time. Spray personal pan pizza lightly with Pam Olive Oil Spray. Gently stretch the dough to fit pizza pan. Allow to rise for 1 hour. Preheat oven to 425 degrees F. Spread barbecue sauce on dough. Top with spread chicken breast, cheese, and onions. Bake for 10 minutes or until cheese is bubbly and starting to brown. Serves 2.  

  2. A few notes—I use my homemade Memphis Barbecue Sauce. Make sure the cheese is under 6 grams of fat per serving. Why is there yeast in sourdough you may ask? I used just a bit to help with the rise because I was using refrigerated starter. This is still on-plan for THM since it does have the 7 hours fermenting time.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I will send a small jar of mature sourdough starter by request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of FREE sourdough starter with the purchase of a cookbook.   Buy It Now.

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