With this pizza I uses less crust than with my normal pizza (that post is coming soon). It just wouldn't seem right on a thick crust. With mozzarella, white cheddar, feta and Parmesan cheeses added to a butter and garlic coated crust and a little fresh tomato, the taste is wonderful. And adding chicken is the final touch to make this one great pizza.Add other toppings of your choice (I always add red onion. Also here I added a farm fresh green pepper. Bacon is a must if you have it on hand).
Notes: I like using thin slices of Roma tomatoes for a little more Italian taste. The chicken which is optional can be any cooked chicken you happen to have. This chicken is left overs that I purposely cooked extra of in my last post "30 Minute Chicken Sandwiches". I frequently use precooked frozen chicken strips that I buy for salads. Left over rotisserie chicken would be excellent.
Ingredients2 1/2 to 2 3/4 cups AP flour 1 cup warm water1/2 t salt1 t sugar1 pack rapid or quick yeast
Toppings2 T Butter2 t garlic powder2 Roma tomatoes sliced 1/8 inch1/2 cup Parmesan3/4 cup Feta3/4 cup White cheddar3/4 cup Mozzarella
Optional toppings2 cups Cubed cooked chicken1/2 medium Red onion thinly slicedone Green pepper diced3 strips Cooked bacon crumbled
1) In a large mixing bowl, add 1 cup warm water, 1 pack rapid or quick yeast, 1 t sugar 1/2 t salt and 1 T olive oil. Mix well. Add 2 1/2 cups flour and mix. Add a little more flour if too sticky but you are making a light dough not a heavy brick.2) Cover and let rise until double in size. About 30-40 minutes.3) While dough is rising, prep any toppings.4) Preheat oven 375 convection. Spread the dough on a well oiled large pizza pan or cookie sheet. Melt 2 T butter in a microwave for 15-20 seconds. Mix 2 t garlic powder in the butter and spread thinly over the dough. 5) Top with cheeses and other toppings of choice.6) Bake in oven for 20 to 25 minutes.
DetailsPrep time: Cook time: Total time: Yield: 15" pizza pie