Category: Better Batter

Gluten Free Sourdough Discard English Muffins

The Adventures of Sophie the Sourdough

Recipes for sourdough discard are as plentiful as there are sourdough bread recipes.  These Sourdough Discard English Muffins were my first experiment using discard, as Sophie, my gluten free starter continues to develop.

So, what exactly is sourdough discard?  In simple terms, when feeding a new sourdough starter, you will be adding flour and water at least twice per day.  As your starter grows, part of the process requires that you discard some of the mixture.  This keeps the starter at a reasonable quantity while feeding the organisms that will eventually produce that wonderful sourdough flavor.

Even after your starter is well established and living in the fridge, you will still need to feed it regularly, and unless you are a prolific baker there will always be “discard”.

It’s all part of baking with sourdough, but that doesn’t mean your excess starter needs to be thrown in the trash.  I mean just look at those English Muffins!  I knew when I made this batch that Sophie and I were going to have some incredible BREAD adventures this year.

In some cases, recipes made with discard like this one are actually “sourdough enhanced”, meaning that they use the sourdough discard along with traditional leavening ingredients such as commercial yeast and/or baking powder.  When I first made these English Muffins, Sophie was about a week old.  Not mature enough to raise a loaf of bread by herself yet, but ready to enhance the flavor!  If you love bread like I do this recipe will make you very happy!

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Ingredients:

  • 75 g. (1/3 cup) milk (I used 2%)
  • 275 g. (1-1/8 cups) water
  • 15 g. (3 tbsp.) whole psyllium husk
  • 2 tsp. sugar
  • 2 tbsp. canola oil
  • 2-1/4 tsp. instant yeast
  • 140 g. (1/2 cup) gluten free sourdough discard
  • 240 g. (2 cups) gluten free flour (I used Better Batter Original Blend)
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tbsp. butter for the griddle
  • cooking spray
  • cornmeal for sprinkling

Shop Better Batter and use my Code MGFC30 for 30% off full price items!

Preparation:

Combine the milk and water together and microwave 30 seconds.  Whisk in the whole psyllium husk, yeast, sugar and canola oil.

In a separate bowl, whisk together the flour, baking powder and salt.

Use a dough whisk to combine the wet and dry ingredients with the sourdough discard.  Turn it out onto a floured work surface and knead a few times to form a cohesive dough.

Shape into a ball, wrap in plastic wrap and let it rest for 1 hour at room temperature.

Preheat the oven to 350º and heat a seasoned griddle on medium.

Butter the griddle and coat 8 muffin rings with cooking spray.  Arrange the muffin rings on the griddle and sprinkle cornmeal inside each.

(Note-muffin rings are optional, the muffins will hold together without them.)

Divide the dough into 8 equal pieces, about 95g. each.  Rub a little oil into your hands, then roll each piece of dough into a ball and flatten slightly with your palm.

Place one piece of dough into each muffin ring and sprinkle more cornmeal on top.

Cook on the first side for 5 minutes, then use tongs and a spatula to turn them over.  Carefully remove the rings with tongs and cook 5 minutes longer.

Transfer the muffins to a parchment lined baking sheet, and place in the oven for 10 minutes longer or until the internal temperature reaches 210º (check with a thermometer).

Cool several hours on a rack before toasting.  Wrap leftovers individually and place in freezer safe bags.

Notes ♪♫ I used and highly recommend Better Batter Original Flour Blend in this recipe (use the link for 30% off full price).  Remember, every gluten free flour blend is different, so if you use another brand you may need to adjust the flour to liquid ratio.

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Gluten Free Carrot Zucchini Muffins

Carrot and Zucchini muffins are perfect for breakfast on the go, coffee breaks and spring brunches!  The first time I made this gluten free muffin, I was so pleased with the high rise and moist crumb.  They are the not overly sweet and so are a great choice for breakfast.  As with all my muffin recipes, I think you will find that this gluten free preparation is as easy as traditional baking.

12 Muffins

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Ingredients:

  • 240 g. gluten free all-purpose flour *see notes
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1/8 tsp. ginger
  • 3/4 cup grated zucchini
  • 1/4 cup grated carrot
  • 2 large eggs
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 3 tbsp. olive oil
  • 3/4 cup + 2 tbsp. milk
  • 1 tsp. lemon juice
  • cooking spray, if your pan isn’t nonstick
  • 12 pecan halves, optional
  • 1 tbsp. melted butter, for glazing

Preparation:

Whisk together the dry ingredients, flour through ginger.  Grate the zucchini and carrots.

Whisk together the eggs, sugar, olive oil, milk and lemon juice.

Add the zucchini and carrots to the egg mixture, then fold the dry ingredients into the wet.

Let the batter rest for a few minutes while you preheat the oven to 400º.

Now use a spoon to scoop out the batter, dividing it equally into the 12 muffin cups.  Use a spatula dipped in water to smooth the tops.  If you like, press a pecan into the top of each muffin.  It makes a nice presentation if you are serving these for a brunch.

Bake 20 minutes at 400º.  Aren’t they beautiful?  I love how you can see the green and orange flecks throughout.  While still in the pan, brush the tops with 1 tbsp. of melted butter to give them a nice shine.

Cool in the pan for 5 minutes then transfer to a rack.

If not serving immediately, you can store the muffins in an airtight container at room temperature for a couple of days.  They will refresh nicely in the microwave.  I recommend freezing leftovers, wrap them individually with Saran and store in a freezer safe bag.  Now that you know easy it is, I hope you will give this recipe a try.  Let me know, will you be adding it to your breakfast rotation?

Notes ♪♫ I used Better Batter original all-purpose flour in this recipe.  If you use a different flour blend that does not contain xanthan gum, you will need to add 1-1/2 tsp.

Originally published 04/12/2018     Updated 02/19/2024

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Gluten Free Raspberry Thumbprint Cookies

If you’ve been following my cookie adventures on Facebook, you know that I was determined to master the gluten free thumbprint.  I tried and tried to adapt a recipe to be gluten free, I made so many cookies!  And while they all tasted good, well….

I made a giant unicookie! ????????????

I made some really flat cookies!

Then I did what I should have done in the first place, I asked an expert.

Chef Patrick Auger, who I consider to be THE ORACLE of gluten free baking shared a bit of his expertise with me on how to achieve the perfect gluten free thumbprint (hint: if you don’t have a scale go and order one now!).  Thanks Patrick!  Now, without further ado, here you are ladies and gentlemen!  Gluten Free Raspberry Thumbprint Cookies!

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Yield: 24 cookies

Ingredients:  

  • 1 stick of unsalted butter, softened (see hint below)
  • 70 g. (1/3 cup) granulated sugar
  • 1/4 tsp. vanilla extract
  • 187 g. gluten free all-purpose flour (I used Better Batter Original)
  • 1/8 tsp. salt
  • 1 tbsp. water (may be needed to bring dough together)
  • egg whites for brushing (optional)
  • gluten free raspberry jam (I used Smucker’s)

Hint: Don’t have time to wait for butter to soften at room temperature?  Me either.  Here’s how to get the perfect consistency every time.  Stand your butter on a plate, cover with a glass and microwave 20-30 seconds.  Perfectly softened butter every time!

Preparation:

Cream together the softened butter and sugar in the bowl of a stand mixer with the paddle attachment.  Add the vanilla.

Weigh the flour, this is critical to achieving the right dough.

Add the flour and salt to the mixer bowl and continue beating until the dough comes together.  You may have to add up to 1 tbsp. water.

Turn the dough out onto a cutting board and press into a disc.

Wrap in plastic wrap and refrigerate 15 minutes.

Line one or two baking sheets with parchment or use a silicone baking mat.

I was determined to make perfectly uniform sized cookies, so I weighed the dough and divided by 24, it came to about 15 g. each.  If you’re a perfectionist like me, you can weigh them or if not just eyeball it!

Roll each piece of dough into a ball and flatten slightly.  Place them on the cookie sheet about 3 inches apart.

Instead of my big old thumbs, I used a 1/8 teaspoon to make the indentations.

I brushed the cookies very lightly with egg white, but this step is optional.  I used the same 1/8 teaspoon to fill the indentations with jam, perfect fit!

Next, refrigerate the cookies again while you preheat the oven to 350º.

Bake for 20 minutes.  Remove from the oven and let the pan cool for 5 minutes before transferring the cookies to a cooling rack.  Try not to eat them all at once!

Notes for success:

♪ Use Better Batter Original gluten free flour

♫ Weigh your flour (use a scale)

♪♫ Follow Chef Patrick Auger on Facebook and Instagram

♫♫ Use my code MGFC30 for 30% off any full price purchase at Better Batter!

 

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Gluten Free Jordan Marsh Blueberry Muffins

If you are from the Northeast and of a certain age, you will no doubt remember Jordan Marsh, the iconic department store.  It was my mother’s favorite store back in the day, and I vividly recall buying one of my prom dresses there, 50 years ago (eek!).

Before food courts and fast food, the Jordan Marsh Bakery was a popular destination for shoppers to refuel and continue on with their day, i.e., you didn’t have to go home if you got hungry- smart!

Although the store chain closed in the 1990’s, their Blueberry Muffins remain legendary to this day.  I recently read an interesting article about the origins of this recipe in the New York Times, which claimed it was adapted from an 1847 cookbook called The New England Economical Houskeeper and Family Receipt Book.

Wherever its origin may have been, the muffins are not only delicious, but only require a substitution of one ingredient to be gluten free.  How about that?

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Ingredients:

  • 300 g. (about 2 cups) Better Batter Original Gluten Free Flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 cup milk (I used 2%)
  • 1 stick of unsalted butter, softened (not melted)
  • 1 cup of sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 6 oz. package (1 cup) fresh blueberries

*** Get 30% off your full price purchase at Better Batter when you use my code MGFC30 at checkout! ***

Preparation:

Take the butter out of the refrigerator and let it soften at room temperature.  Mist a 12-cup muffin pan with cooking spray and preheat the oven to 375 degrees.  Rinse and dry the blueberries on a clean dishtowel.

In the bowl of a stand mixer, cream together the softened butter and sugar with the whisk attachment.  Add the eggs and vanilla extract and beat until well combined.

In a separate bowl, whisk together the flour, salt and baking powder.  Reserve 1 tbsp. to sprinkle over the blueberries.

Add the dry ingredients to the mixer bowl along with the milk and combine with the paddle attachment until moistened.

Crush half of the blueberries with a fork and fold into the batter with the remaining whole blueberries.

Spoon the batter evenly into the prepared muffin pan.  Dip a small spatula in warm water and use it to smooth out the tops.  If you wish, you can sprinkle the tops of the muffins with more sugar.

Bake for 25 minutes at 375 degrees.  Test with a toothpick.  Cool in the pan for 10 minutes then transfer to a rack.  Let them stand at room temperature for at least 4 hours.  I’ve got my eye on that big one in front!

Leftovers, if you have any can be frozen for an easy breakfast.

Notes ♪♫ For muffins and quick breads, I use and recommend Better Batter Original Gluten Free Flour.  Most recipes can be converted at 120-150g. per cup.  If you use a different brand, be sure that your flour contains xanthan gum.  Even if you do not weigh any of your other ingredients, I encourage you to invest in a kitchen scale to weigh the flour.

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Everyday Gluten Free Dinner Rolls with Better Batter

My gluten free friends all know the feeling.  You go to a restaurant, and they tell you they have gluten free dinner rolls, and you are SO happy!  Then they bring you a little hockey puck that tastes like cardboard, and charge extra for it!

Well, forget about that!  Instead, make the BEST tasting dinner rolls, right at home with the Artisan Flour Blend from Better Batter.  This recipe makes great dinner rolls, breakfast rolls and sliders too!  Or make them larger for hamburger or hotdog buns.

Credit for this recipe goes to Chef Patrick Auger, who is the creator of the Artisan Flour Blend.  He is a shining star in the gluten free community, well known for both product and recipe development!

The original recipe appeared on the Better Batter website in 2017.  Follow Chef Patrick on Facebook Gluten Free Baker and Instagram, Professional Allergy Baker.

And don’t forget, when you order the Artisan Flour Blend from the Better Batter website, be sure to use my Promo Code MGFC30 at checkout for 30% off full price!  All of their products are of the highest quality and will make a dramatic difference in your gluten free baking, I know it did mine!

Ingredients:

Preparation:

In the bowl of a stand mixer, whisk together the warm water, yeast, honey and canola oil.  Let it sit for 10 minutes.

Add the flour and salt to the wet ingredients, switch to the paddle attachment and mix for 6-8 minutes.

Turn the dough onto a floured cutting board, cover with plastic wrap and let it rest 20 minutes (this is a good practice for any gluten free recipe, but absolutely necessary if you are using the Artisan Flour Blend).

Now you are ready to form the rolls.  Here are some guidelines for different size rolls.  Your total dough weight will be around 1150 g.

For large hamburger buns, divide the dough into 6 pieces, about 190 g. each.

***

For medium rolls (pictured), divide the dough into 12 pieces, about 95 g. each.
***

For sliders, divide the dough into 15-16 pieces, about 75 g. each.

***

Using your palm, roll each piece of dough on a floured cutting board to form a ball, and place on a baking sheet or use a bun pan like I did.  For large buns press the tops down to flatten slightly.

Cover the rolls with a damp towel while you preheat the oven to 450º.  Let the oven heat up for about 20 minutes, giving the rolls a chance to almost double in size.

To bake, remove the towel and place baking pan the center of the oven.  Throw 4 ice cubes onto the bottom of the oven, close the door and immediately turn the oven down to 375 degrees.

For large rolls (6), bake for 8 minutes, then throw in four more ice cubes and bake for another 20 minutes.

LARGE ROLLS

For medium rolls (12), bake for 7 minutes, add 4 more ice cubes and bake for another 18 minutes.

MEDIUM ROLLS

For sliders (16), bake for 6 minutes, add 4 more ice cubes and bake for another 16 minutes.

SLIDERS

When done, the internal temperature should reach 205º, if you’re not sure, check with a thermometer!

For a nice shine, try brushing the tops of the buns with melted butter as soon as they come out of the oven.

Cool to room temperature and store on the counter for up to 1 day, then freeze leftovers.

Look at that crumb!  They taste and smell like real bread and won’t fall apart in your hands like the rolls you get at a restaurant.  The recipe is easy enough for beginners too!

Notes ♪♫ If you only take away one tip from this post, let it be to always weigh your flour (use a scale!).  I do use measuring cups for liquids and measuring spoons for anything 1 tbsp. or less.  But for the flour, a scale is a must!

This recipe was adapted from “Perfect Artisan Baker’s Blend (Gum/Rice Free) Everyday Rolls”, created by Chef Patrick Auger, and published on the Better Batter website in 2017.  Many thanks to Naomi at Better Batter and to Chef Patrick who graciously gave me permission to share the recipe with my readers.

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Gluten Free Stuffed Bread Ring

What is a Stuffed Bread Ring?  I’ll tell you what it is- DELICIOUS!  Think of it as a cross between a pizza and a calzone, or just a fancy ham and cheese ring for grownups.  Great for a party or light meal.

The dough was made with my favorite Artisan Flour Blend from Better Batter.  This is THE flour you want for bread, pizza or anything with a yeasted dough.  The filling is a simple layering of prosciutto and provolone cheese.  By the way, this recipe is also a great way to use up those cute little charcuterie rollups you see in the deli section (that’s what I used)!

Meijer Frederik's Prosciutto & Provolone Cheese Charcuterie Rolls

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*** Shop Better Batter and use my Code MGFC30 for 30% off your non-sale purchase!

Ingredients:

For the dough:

For the filling:

  • about 12 slices of prosciutto, sliced thin
  • about 12 slices of provolone cheese, sliced thin or shredded
  • olive oil
  • fresh ground pepper
  • Italian seasoning

Preparation:

Combine all of the dough ingredients in the bowl of a stand mixer.  Mix with the paddle attachment for 6-8 minutes.  Cover and refrigerate for 1 hour.

Preheat the oven to 350º.

Lay out 2 large sheets of parchment on your work surface, mist with cooking spray and divide the dough into 2 equal pieces.

Rest for 5 minutes, then roll each section of dough into a large rectangle.  Brush liberally with olive oil and sprinkle with Italian seasoning.

Top with a single layer of prosciutto, followed by the provolone slices.  Leave a border around the dough, so the ends will seal.

Use the parchment paper to help roll up the dough from the long side to form a cylinder.  Pinch the seams closed with your fingers.

With seam side down, carefully form a ring, crimping the ends together.  Place a small, oiled Pyrex cup in the center to maintain the ring shape while the bread bakes.  Use a fork or docking tool to pierce the dough all over (or improvise like I did and use this).  Don’t skip this step, those little holes allow steam to escape so the bread ring doesn’t split open while baking.  Cover and rest for 10-15 minutes.

Brush the bread rings with olive oil and a sprinkle of fresh ground pepper.

Pick up the bread rings, parchment and all and slide them onto a pizza stone or baking sheet.  Bake for 45 minutes or until the internal temperature reaches 200º.

Cool on a rack for at least 15 minutes before attempting to remove the Pyrex bowls (they will be very hot).  You may need to run a paring knife around the edges to loosen the bowls.

The bread rings need to set up for an hour or so, then you can enjoy them warm or at room temperature.

Leftovers can be refrigerated for several days; they will refresh nicely in the microwave, or you can reheat them on a baking stone.

Did I mention that this Stuffed Bread Ring is DELICIOUS?  Pair it with a salad for a nice lunch or light dinner, mangia!

Notes ♪♫ I used a dozen charcuterie rollups to make 2 bread rings, six slices each of prosciutto and provolone.  If you are buying cold cuts at the deli, be sure you have enough to cover the surface of the dough.  You can change up the filling and experiment with different meat and cheese combinations.  You can also add cooked vegetables that have been well drained, nothing watery.  Baby spinach leaves in the filling provide a nice color contrast.

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Gluten Free Vintage Blueberry Cake

Vintage Blueberry Cake

An Heirloom Recipe Converted to Gluten Free

Some things in life should never be changed, and this heirloom cake is one of them.  An old family recipe passed down from one generation to the next, just a handwritten note tucked away in a recipe box.

My late husband had such fond memories of his mother making this cake and I was fortunate enough to inherit the recipe.  Here it is, written in her own hand.

I hadn’t made this cake since my Celiac diagnosis in 2017, and always wondered what would happen if I converted it to gluten free.  Would it taste as good?  The verdict, YES and the results were amazing!

My husband’s mother was born in 1925 and was by all accounts a phenomenal baker.  To honor her recipe, I did not want to make any unnecessary changes to the ingredient list.  The only gluten containing ingredient was the flour.  I substituted Better Batter Original Blend for the all-purpose flour.

Shortening was a common ingredient in vintage cookbooks (and still recommended today for things like pie crust).  So, I checked it out and in case you were wondering- yes, Crisco is gluten free!

When converting old family recipes, one of the dilemmas is that flour was often measured in cups.  How did the author measure 1 cup?  Scoop and level?  Spoon and level?  Pour and shake?  

For this I put my trust in the experts at Better Batter, who recommend a 120g. per cup conversion for their original gluten free flour blend.  My recipe called for 1-1/2 cups flour, and I converted to 180g. of Better Batter.  I’m happy to say, it worked perfectly!

This post contains affiliate links.

***When you shop Better Batter and use my (affiliate) code MGFC30 at checkout, you will receive 30% off any non-sale item! ***

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

Ingredients:

Preparation:

Preheat the oven to 350º.  Wash and dry the blueberries on a clean dishtowel.

Size matters!  Using the wrong pan will affect the baking time and overall appearance of the final product.  For this recipe you will need a standard 1 lb. loaf pan.  Line the pan with parchment and mist with cooking spray.

Sift the dry ingredients (flour, baking powder and salt) together and set aside.  Separate the eggs (yolks from whites).

In the bowl of a stand mixer with the whisk attachment, beat the egg whites until stiff and set aside.  In a separate bowl, beat the egg yolks with a fork.

Switch to the paddle attachment.  Cream the shortening with the sugar thoroughly, then add well beaten egg yolks.

With the mixer running, gradually add the dry ingredients alternately with the milk, beginning and ending with flour mixture.

Sprinkle the additional tbsp. of flour on the blueberries before adding to the batter.  This will keep them from sinking to the bottom of the cake as it bakes.

Fold the egg whites and vanilla into the batter, then fold in the floured blueberries.

Spread the batter evenly in the prepared baking pan.  Sprinkle the top of the batter with sugar.

Bake at 350° for 55 minutes, then turn the oven off and leave the cake in for 5 minutes longer.  Cool 10 minutes in the pan.

Grasp the parchment on either side and gently lift the cake onto a cooling rack.  Wait a few minutes then carefully peel away the parchment.

Let the cake cool to room temperature before serving.  Although this cake needs no further adornment, I like to dust the top with powdered sugar.

This cake is so simple, but the flavor and texture are rich and indulgent.  I think I did justice to the original recipe!  My husband always loved this cake and said he could not tell it was gluten free.

Notes: ♪♫ For best results, always use fresh blueberries.  The baking time in the original recipe is 40 minutes, but I have found that it requires closer to an hour.  Check with a toothpick, and if the cake is still a tiny bit moist in the middle you can turn off the oven and leave it in 5 minutes longer.  The cake will continue to set as it cools in the pan.

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Gluten Free BBQ Chicken Pizza

Ever since my Celiac diagnosis, I have slowly been recreating all of my favorite recipes to be gluten free.  Pizza has been one of “the last frontiers”!  Have I made gluten free pizza?  Sure, I’ve come up with a few acceptable recipes.  Here’s a Sausage and Mushroom Pizza with a Cauliflower Crust that was actually quite good.  I also made a Cauliflower Pizza with BBQ Chicken, a grain free version of today’s recipe.

Still, I was missing the real deal, the pizza that I used to make back in the day.  Then along came Better Batter with their gluten free Artisan Flour Blend, and everything changed.  This flour makes a gluten free pizza with the most amazing crust.  Just the right balance of crisp and chewy.  If you haven’t treated yourself to a bag of this extraordinary gluten free flour yet I hope this post will inspire you!

Today pizza is back in our dinner rotation.  BBQ Chicken Pizza is my favorite, and my “go-to” recipe.  It’s a crowd pleaser that both kids and adults love.  The sweet and savory toppings compliment the crispy gluten free crust.  It is the closest thing to the wheat pizza that I remember so fondly.

*** When you shop Better Batter and use my (affiliate) code MGFC30 at checkout, you will receive 30% off any non-sale item! 

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

Ingredients:

Dough Ingredients:

Topping Ingredients:

  • 12 oz. boneless chicken breast, cut into 1/4″ medallions
  • 4 strips of gluten free bacon, cut into 3/4″ dice
  • 1 medium sweet onion, sliced
  • 1 dozen mushrooms, sliced
  • olive oil
  • gluten free BBQ Sauce (I like Stubbs)
  • gluten free BBQ Seasoning
  • 1-1/2 cups grated cheese

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Preparation:

Combine warm water, yeast and sugar.  Proof for 10 minutes.

Sift the flour and salt into the bowl of a stand mixer.  Combine the yeast mixture, sifted flour and olive oil.  Beat for 6-8 minutes.

Bring the dough together in the bowl, cover and refrigerate for one hour.

While the dough is resting, prepare the toppings.  Heat a large nonstick skillet on medium low.  First cook the bacon and drain on paper towels.  Leave the bacon fat in the skillet.

Cook the onions in the bacon fat until browned and soft, adding more olive oil as needed.  Drain the onions in a colander then transfer to a bowl.

Tip: Drain all of the toppings in a colander so your pizza dough won’t be soggy!

Next, add the mushrooms to the skillet with more olive oil and seasoning.  Cook until they release their liquid, then drain in a colander and transfer to a bowl.

Finally, add the chicken medallions to the skillet with more olive oil and seasoning, turning to brown both sides.  Drain the chicken and transfer to a bowl, then toss with 2 tbsp. BBQ Sauce.

Trim 2 sheets of parchment paper to fit your pizza stone.  Place the pizza stone in the oven and preheat to 500º.  Remove the proofed dough from the refrigerator, it will have doubled in size.

Divide the dough into 2 equal pieces, place each one on a sheet of the prepared parchment and roll each out into a 1/2″ thick circle.  Proof for an additional 30 minutes while the oven preheats.

Brush each piece of dough with olive oil, sprinkle with seasoning then spread with 2-3 tbsp. of BBQ Sauce.

Divide the onions, mushrooms, chicken and bacon between the 2 pizzas.  Top with grated cheese and drizzle with more BBQ Sauce.

Use a large spatula or pizza peel to slide one pizza (including the parchment) onto the heated pizza stone.  After 5 minutes, carefully slide the spatula under the pizza and remove the parchment paper.  Continue baking for an additional 12-13 minutes.  When the first pizza is done, repeat with the second.  There it is!

Two pizzas will generously feed 3-4 people.  The crust was nice and crisp, even in the middle.

Notes ♪♫ This pizza crust was made with Better Batter Artisan Flour Blend which I absolutely love and recommend.  I have not tested the recipe with other brands, so if you do substitute be aware that results will be different.

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