Time for that great change of pace gourmet white pizza with four different cheeses, and chicken on a butter-garlic crust. Amaze your family and friends with your good taste and skill.
I have been recently reminded that the two pizza recipes I use most often do not appear on this site. This one is for daughter #1, a four-cheese white pizza. This has a great taste with a mixture of cheeses.
With mozzarella, white cheddar, feta, and Parmesan cheese added to butter and garlic coated crust and a little fresh tomato, and 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.
An easy 5. I have done this at least 20 times. I could eat it for a week and still want more.
This pizza uses a standard thickness crust but I frequently make it will only half the dough for a thinner crust I prefer with this pizza.
I recommend AP (all-purpose) flour or bread fluid. You can substitute up to 50% whole wheat if you want, but I think this recipe calls for a white crust.
Non-wheat flours are probably not a good substitute in this recipe. Glutin free baking is a whole other thing and not just some substituting.
I then brush the crust with better and garlic for some great taste.
👨🍳Sauce and Toppings.
I like using thin slices of Roma tomatoes for a little more Italian tomato-like taste.
The chicken, which is optional, can be any cooked chicken you happen to have. This chicken is leftovers that I purposely cooked extra.
I frequently use precooked frozen chicken strips that I buy for salads. Leftover rotisserie chicken would be excellent.
The main feature of this recipe is the combination of cheeses, and I suggest following my suggestions. But use what you want.
In a large mixing bowl, add 2 cups warm water, 1 pack rapid or quick yeast, 1 teaspoon sugar, 1 teaspoon salt, and 1 tablespoon olive oil. Mix well.
Add 4 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.
Cover and let rise until double in size — about 30-40 minutes.
While the dough is rising, prep any toppings.
Preheat oven 375° convection. Spread the dough on a large pizza pan (this is 16 inch) or cookie sheet. Melt 2 tablespoons butter in a microwave for 15-20 seconds. Mix 2 teaspoons garlic powder in the butter and spread thinly over the dough.
Top with cheeses and other toppings of choice.
Bake in an oven for 20 to 25 minutes.
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- 4 ½ cups AP flour
- 2 cups water - warm
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 pack rapid or quick yeast
- 2 tablespoons butter
- 2 teaspoons garlic powder
- 2 roma tomatoes - sliced 1/8 inch
- 1/2 cup Parmesan cheese - grated
- 3/4 cup feta
- 3/4 cup white cheddar - shredded
- 3/4 cup mozzarella - shredded
- 2 cups Cubed cooked chicken - optional
- 1/2 red onion - medium thinly sliced
- 1 green pepper - diced
- 3 strips bacon - Cooked crumbled
- In a large mixing bowl, add 2 cups warm water, 1 pack rapid or quick yeast, 1 teaspoon sugar, 1 teaspoon salt, and 1 tablespoon olive oil. Mix well.
- Cover and let rise until double in size. About 30-40 minutes.
- While dough is rising, prep any toppings.
- Preheat oven 375° convection or 400° conventional. Spread the dough on a well-oiled 16 inch large pizza pan or 1/2 sheet baking tray. Melt 2 tablespoons butter in a microwave for 15-20 seconds. Mix 2 teaspoons garlic powder in the butter and spread thinly over the dough.
- Top with cheeses and other toppings of choice.
- Bake in oven for 20 to 25 minutes.
- This is for a standard thickness 16-inch crust. You can make it thin crust by cutting in half.
- A 12-inch round pizza is 1/2 the size of a 16-inch. Note- we are talking square inches.
- The dough needs to be a bit light, so will be a little sticky.
- The chicken is pre-cooked leftovers from wherever you want it.
- I don't recommend changing the cheeses much. It is the feature of this recipe.
- For more crust options see Basic Homemade Pizza Dough
Originally Published: September 7, 2011. Updated with expanded options, refreshed photos and a table of contents to help navigation.