Dutch Oven Sourdough Chicken Pizza Barbecue Pizza

This is an easy way to impress people with your Dutch Oven skills. 

We like Black olives, but some people don't so if you are not a fan, leave them off!

Dutch Oven 

Sourdough 

Chicken 

Barbecue 

Pizza

Prepare dough, then while waiting for dough to rise prepare the chicken.

Pizza Toppings for 2 - 12" Dutch Ovens

2 Chicken Breast

1/2 tsp of following seasonings

salt

pepper

garlic powder

smoked paprika

4 cups mozzarella cheese OR 1 package sliced provolone

2 cups your favorite barbecue sauce, divided

1/2 cup sliced red onion

1 can sliced black olives (optional)

Mix seasoning together.  Sliced chicken breast  length wise to make thinner. Coat well with seasoning mix.  Baked at 350° until done, about 30 minutes. Cool. Dice chicken,

After removing Dutch oven lid, pour 2/3 of barbecue sauce on semi-cooked dough. top with 1/2 of the cooked chicken, sliced onions and cheese. Drizzle with 1/3 cup of barbecue

sauce.

Return Lid with heat. Cooke until cheese is melted.

Crust for 2 - 12" Dutch Ovens

1 1/2 cup sourdough starter, unfed

3/4 cup hot tap water

3 1/4 cups flour

1/2 tsp instant yeast

1/2 tsp. onion powder

Thoroughly stir your starter. add 1 1/2 cups to large bowl.  Add remaining ingredients, adjust flour as necessary depending on thickness of starter.  Mix well and kneed for about 10 minutes. Form into a ball, place in greased bowl and let rise to double.

Generously grease 2 Dutch ovens. Fold 2-3, 6" long pieces of foil  in thirds. place down sides and on bottom of Dutch oven as pictured.

Divide dough in have and roll, pat, toss,  press dough to 13-14 inches. (if doing one at a time, place second half of dough in a cool place).

bake at approximately 450° for 10 minutes. Remove from heat.

After pizza is cooked, use the foil strips to lift out the pizza. 

Cool, 

slice, 

enjoy!