BBQ Chicken-Bacon Pizza with Whole Grain Crust

Homemade pizza appears on our supper table quite regularly.  You have heard me sing the woes of no such thing as delivery or takeout to the ranch and this one was declared as the best pizza ever.  My husband even said it was better than our favorite pizza from Old Chicago.  Now that is saying something.

This week Virtual Potluck is pairing up with King Arthur Flour and Red Star Yeast to bring you a baking with yeast extravaganza.  We each received flour, plus a secret ingredient and either flax meal or sourdough starter from King Arthur Flour to use in our recipes and yeast from Red Star Yeast.  My secret ingredient was Pizza Dough Enhancer and  I chose the flax, both were new ingredients for me.  The flax added great health benefits and a texture to the crust that I loved.  The dough enhancer boosts the flavor for a tastier crust.

The toppings are the perfect combination, maybe not exactly traditional but I’m talking knock your socks off delicious!  I have been a huge fan of King Arthur Flour for years and years.  First through their 200th Anniversary Cookbook and then through their amazing flours.

I was ecstatic to find a local source for KAF flours.  If you are wondering, they do make a difference for the best breads, pizza crusts, cinnamon rolls and cookies that I’ve ever made.  If you can’t find them locally, check out their Baker’s Catalog.  I would take one of everything, thank you.

With all of that baking you know I use a ton of yeast, maybe not a literal ton but A LOT and Red Star Yeast can not be beat.  If you are intimidated by yeast, I am here to tell you it can be done.  It takes a little practice but if I can, anyone can!  And if that doesn’t convince you, check out The Baking Steps Guide and How to Bake videos at Red Star Yeast.

Now I’m serious about this being the best pizza I’ve ever made.  I made an extra batch of the pizza dough and cut it into breadsticks and served them with fresh ricotta cheese and it was so good.  You just have to try it!

Whole Grain Pizza Crust

adapted from King Arthur Flour 200th Anniversary Cookbook


  • 1 3/4 cup warm water (about 95°F)
  • 1 tablespoon sugar
  • 1 tablespoon (or packet)  Red Star Yeast
  • 1/4 cup olive oil
  • 3 1/2 – 4 cups King Arthur All Purpose Flour
  • 1/2 cup King Arthur Flour Flax Meal
  • 2 tablespoons Pizza Dough Enhancer
  • 1 tablespoon salt


Add warm water to a large bowl.  Stir in sugar, yeast, and oil.  Allow to set 5 minutes or until yeast starts to bubble.

Stir in 1 cup of flour.  Add salt and stir.  Add 1 additional cup of flour, flax meal, and pizza dough enhancer.  Stir in additional flour 1/2 cup at a time until dough is formed and pulls away from bowl.

Pour onto a floured surface and knead for 2 minutes, adding additional flour as needed.  Allow dough to rest for a few minutes.  Now is a great time to wash and grease your bowl.

Continue kneading dough about 3 minutes or until dough is no longer sticky.

Place dough in greased bowl and cover with a flour sack towel and place in a warm spot with no drafts.

When dough has doubled in size, punch it down and divide in half.  Roll each piece into about a 11 to 12 inch circle and place in a well seasoned cast iron skillet or on a greased or lined baking sheet.

Preheat oven to 475° F.

BBQ Chicken-Bacon Pizza


  • Whole Grain Pizza Crust from above
  • 4 cups cooked and cubed chicken breasts
  • 2 cups barbecue sauce (preferably sweet)
  • 4 cups shredded mozzarella cheese
  • 2 cups shredded cheddar cheese
  • 1 cup cooked and crumbled bacon
  • 1/2 cup chopped green onions

Cooking Directions:

In a medium bowl add chicken and barbecue sauce and toss to coat.  Pour half over each pizza crust.

Top each with 2 cups of mozzarella and 1 cup of cheddar cheese.

Sprinkle 1/2 cup bacon over each pizza and top with 1/4 cup green onions.

Bake at 475°F for 15 to 20 minutes or until cheese is melted and bubbly and crust is browned and cooked through.

Remove from oven and allow to cool 5 minutes before slicing.

*I cooked my pizzas one at a time, if you bake them at the same time, switch racks half way through baking.



Disclosure:  I was provided with product for recipe development along with a dough whisk, 2 loaf pans, a bread knife and apron from King Arthur Flour and Red Star Yeast. I was not compensated for this post.  All opinions are 100% my own. 

About that giveaway:

WE HAVE A WINNER! Kimberly P. “I would love to try out that whole grain pizza crust! Looks delicious.”

Thanks to everyone who entered and of course to King Arthur Flour & Red Star Yeast!

From King Arthur Flour:

  • Dough Whisk
  • Grocery Coupon for King Arthur Flour
  • Flax Meal

From Red Star Yeast:

  • 3 Strips of Yeast
  • Red Star Yeast Bread Pan
  • Red Star Yeast Bread Knife

Don’t forget to visit Cookistry for our Virtual Potluck round up of all the fantastic recipes and a chance to win some really great baking kits.

To enter:

  1. Tell me what you will bake first with your prize.

Bonus entries:

  1. Follow King Arthur Flour on facebook.
  2. Follow Red Star Yeast on facebook.
  3. Subscribe to Miss in the Kitchen by Email or RSS Feed.
  4. Follow King Arthur FlourRed Star Yeast & Miss in the Kitchen on twitter and tweet the following: ” I want to win a baking with yeast prize pack from @RedStarYeast @KingArthurFlour @Missnthekitchen #giveaway”

Leave a comment for each.  Open to US residents. Winner will be selected by random.  Entries received through Sunday, June 10, 2012. 

I also want to let you know that you can enter the Win a Vermont Dream Getaway sweepstakes daily by liking King Arthur Flour on Facebook and completing the entry form found there. The grand prize is a five-night stay in Vermont, including three nights at the Norwich Inn, a private brewery tour, and classes at King Arthur Flour; two nights at the Basin Harbor Club in Vergennes, Vermont, plus a lake tour and photo shoot; and of course meals and travel.  And the runner-up prizes aren’t too shabby, either!


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