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
ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published: September 7, 2011. Updated with expanded options, refreshed photos and a table of contents to help navigation.