Tuesday, August 24, 2010

A New Homemade Pizza

We have very limited choices for carry-out pizza around here, and while we usually enjoy not having to cook, we really, really like homemade pizza. This is a recipe I found a few weeks ago on a blog, and I thought it sounded  pretty delicious, and it was. Oh, it was…

Of course, I made a couple of changes, which I’ll note at the end of the recipe. Try this one. I mean it.

(Click on the recipe title to see the blog.)

pizza 004

Thin-Crust Chicken Bacon Artichoke Pizza

Thin crispy crust with a light garlic sauce, topped with grilled chicken, turkey bacon, mozzarella, baby spinach, marinated artichokes, and feta cheese


8 large slices


Crust Ingredients:

1/2 cup warm water (115 degrees)
1/2 teaspoon salt
1 1/3 cups all-purpose or bread flour
1 teaspoon dry yeast

Garlic Sauce Ingredients:

1/4 cup light or fat free Italian salad dressing
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon salt
dash black pepper


1/2 cup cubed or thinly sliced grilled or rotisserie chicken breast meat
1 cup (loosely measured) baby spinach leaves
1/3 to 1/2 cup marinated artichoke hearts, blotted dry and cut into bite-size (small) pieces
8 ounces (2 cups) shredded mozzarella cheese
2-3 slices turkey bacon ("fully cooked"), chopped into small pieces
1/4 cup crumbled feta cheese
Green onion slices, optional
Parmesan cheese, for serving (optional)


1. To make crust, place warm water and salt into a medium mixing bowl. Add a cup of the flour and the yeast, and stir. Add remaining flour (1/3 cup) and stir or knead into a sticky dough, adding additional water if needed. Allow dough to rest, covered with a clean towel, for at least 10 minutes but up to 30-45 minutes.

If you have a bread machine, this first step can be done by putting all crust ingredients into the machine and using the dough cycle to knead for 10-15 minutes, until a soft, sticky dough is formed. Stop the machine and allow dough to rest for at least 10 minutes, or up to 30-45 minutes.

2. Liberally butter a 16-inch round pizza pan, and then with your clean buttery hands, spread dough thinly over the pan. Be gentle and have patience, as this does make a perfectly thin crust!

3. Combine the garlic sauce ingredients and spread the sauce over the dough/crust and allow to rest for 15 minutes or longer (up to 45 minutes).

4. Sprinkle toppings evenly over sauce in order listed.

5. Bake pizza in a pre-heated 450-degree oven for 10 minutes or until top is browned and bubbly, and crust is slightly browned on the bottom. Watch carefully to avoid burning! :)

Cut pizza into 8 slices and serve hot, with parmesan cheese if desired. Enjoy!*My Notes: our crust was not crispy, and I know why. I did not ‘liberally butter’ the pizza pan and use my buttery hands to spread the crust. Next time I’ll use the stone and see if I can stay away from the butter, yet get that crispy crust.

I added sautéed mushrooms. Everything is better with mushrooms. Yes it is!

Only half the pizza got spinach. Some things I just cannot get him to like…

Surprisingly, I had no feta cheese in the house. We didn’t miss it, but it would add a little touch of tang.

I used sliced fresh mozzarella instead of shredded.

No green onions, but next time I think I’ll add thinly sliced red onion.

After she took one bite, Jessica told me, “I keep telling you, we could cater!”  Hmmm… we?


1 comment:

Kay said...

If you need a taste-tester for your catering company, I'm not too far away and totally "unbiased." ;o)