The dough is really easy to make and work with. Comes together fast. Add any toppings you want but this version is the house favorite. Makes enough for two medium sized pizzas. If making just one, wrap the leftover ball of dough in plastic wrap and refrigerate for up to 3 days. Bring to room temp before rolling out.
DOUGH: If you have a pizza stone (highly recommended), place it in the center rack of your oven. Turn the oven on to preheat the to 500F (not broil, but oven temp).
Fill a mixing bowl with hot tap water and set aside for a few minutes to warm the bowl. Pour the hot water out of the bowl and wipe the bowl dry. Add the yeast and warm water to the bowl and stir slightly with a spatula. Set aside for 5-10 minutes for the yeast to bubble.
While waiting, sift together the flour, salt, and sugar.
Add the olive oil to the yeast mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
Sprinkle your clean counter top with a small amount of flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the mixing bowl, cover with a towel, and set the bowl in a warm spot without drafts for five minutes.
PIZZA: If using a pizza stone, lightly flour two pieces of parchment paper with non-stick oil. Otherwise, spray two baking sheets or pizza pans with non-stick cooking spray and set aside.
When the dough is ready, lightly flour a flat surface and rolling pin. Divide the dough in half, and roll out to the shape of your pan to approximately 1/8 inch thickness. roll half of the dough into a rectangular shape the size of your pan.
Whisk the egg and the tablespoon of water together. Using a pastry brush, lightly brush the outside 1 inch edge of the dough.
Evenly distribute the sliced mozzarella over the two pizzas, avoiding the egg wash. Top each pizza with the chicken, sun dried tomatoes, olives, and then the feta. Sprinkle over the dried oregano. Transfer the parchment paper to the pizza stone, or put the baking sheets into the oven.
Bake for 10 minutes or until the top is bubbling and the edges are browned. Garnish with the fresh basil. Slice and enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (251g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 286 (42%)|
|Amt Per Serving||% DV|
|Total Fat 31.8g||42 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 135.7mg||42 %|
|Sodium 1540mg||53 %|
|Potassium 339.6mg||9 %|
|Total Carbohydrate 52.2g||15 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 49.7g|
|Protein 46.1g||66 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 688
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