I've been making pizza for years. I started by helping my mother make pizza for dinner, and then I worked at a pizza joint for 4 years. The basic crust recipe came from my grandmother; I learned a few things from Mom; I learned a lot from making it at work every day; and I've read a book or two which helped me out. Although I haven't made pizza for probably two years (it's hard to eat a whole pizza by oneself), I ventured to make some for my husband and me tonight. Someone gave us a pizza stone for our wedding, so I was eager to use it!
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| Floured up and ready to go! |
The unfortunate thing is that the pizza was baking before I realized that we don't have a pizza cutter. Thanks to the beauty of the stone, the finished pizza transferred easily to another surface, and cut up nicely with a knife.
It might not be restaurant-worthy, but my husband said that it's possibly the best pizza he's ever tasted. That kind of praise makes my day!
Deluxe Chicken Alfredo Pizza
Crust:
1 T. sugar
1/2 t. salt
2 1/4 t. yeast (one package)
garlic powder to taste
oregano to taste
basil to taste
parsley to taste
freshly-ground black pepper to test
3/4 c. warm water (to test the temperature, place a drop on your wrist: if you can't feel the temperature, it's just right)
1 1/2 c. flour + more for rolling
olive oil
In a large bowl, combine salt, sugar, spices, and yeast. Add warm water. Stir in 1 1/4 c. flour; gradually add more until the correct thickness is reached (it's impossible to describe this--it's basically trial and error making pizza dough). Form dough into a ball and grease the top with olive oil. Cover with a damp tea towel and allow to rise in a warm place about 30 minutes or until double its original size.
Generously dust pizza stone with flour. Flour a cutting mat, cutting board, or in a pinch the counter (this will make the transfer to the stone difficult). Gently roll dough until slightly smaller than the stone (it does not have to be perfectly round). Carefully flip or otherwise transfer from rolling surface to floured pizza stone. If desired, crimp the edges; it's a pretty touch and it helps keep the toppings from overflowing the sides. Let dough rise on stone for another 15 minutes.
Note: My grandmother never used a pizza stone, and for many years my mother didn't either. This pizza dough works in regular pizza pans, or even rectangular baking dishes. But if you really love pizza, consider investing in a pizza stone--it takes your pizza to heights of delights you never imagined before!
Toppings:
mozzarella cheese (can use some cheddar as well, if desired; be careful since cheddar burns more quickly than mozzarella)
cooked chicken (approximately 1 large chicken breast)
2 slices cooked bacon
fresh spinach
finely chopped green bell pepper
sliced mushrooms (my husband likes these, so I put them on half the pizza)
Parmesan cheese
parsley, for garnish
Spread sauce nearly to the edge of crust (leaving probably 3/4 inch all around). Top with part of the cheese (seal off the edge of the sauce-crust connection to prevent everything sliding off with one bite). Add remaining toppings and top with a little extra cheese, Parmesan, and parsley.
Bake in preheated 375°F oven for 15-20 minutes, or until crust is golden-brown and cheese is melted and bubbly.
Slice it up and enjoy! (And then tell me what you think. Any of the toppings can be omitted for taste preferences, and chopped Roma tomatoes might make a pleasant addition.)
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| Leftovers can be frozen for lunch next week. |
