4.09.2012

Mediterranean Chicken Pizza.

Everyone needs a good go-to pizza recipe. This is mine. It is a thin crust, crispy (flat-bread-like) crust topped with sundried tomato, spinach, feta cheese, and more! I shared this recipe once before on my personal blog, but it is definitely worth re-posting...with upgraded photos, I might add.
For this delicious pizza you will need:

Crispy Crust:
1 ¼ cups warm water
1 packet (2 1/4 tsp) active dry yeast
1 ¼ tablespoons sugar
3 ¼ cups flour
½ teaspoon salt
  
Mix the water, yeast, and sugar in a glass bowl - allow to sit for 8-10 minutes. Sift together flour and salt. Add liquid to flour mixture and mix for about 4 minutes (the end result should be slightly sticky and firm - adjust with flour/water). Cover and allow to rise for about an hour, or until doubled in size) in a warm place (I turned the oven on LOW and put it in there after turning the heat off). Cut the dough in half. Sprinkle flour and cornmeal on baking sheet to prevent dough from sticking. Place dough on baking sheet, then roll out to about 1/4-inch thickness.

Toppings:
2/3 cup Italian dressing
2 cloves garlic minced

2-3 cups shredded mozzarella cheese
2 cups chicken, cooked cubed/shredded
1/2 cup sundried tomatoes from a jar, sliced
1 cup crumbled feta cheese
2 cups baby spinach leaves
1 large roma tomato, diced

First, mix together garlic and dressing. Spread mixture over the rolled out dough. Sprinkle toppings, in no particular order, BUT make sure the sundried tomatoes are covered with the spinach leaves because they tend to burn really quickly. So my suggested order would be: mozzarella cheese, sundried tomatoes, chicken, diced tomatoes, spinach, then feta.
 
Bake for 10-15 minutes (or until golden brown and crispy) at 450 degrees.
Buon Appetito!

2 comments:

  1. That pizza was so amazing! YUM!

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  2. I definitely have to try this one, I LOVE pizza, especially veggie ones. It looks like something you'd see in a Cooking Light magazine, great photos! :)

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