Skip the frozen. Skip the delivery. In just about the same amount of time you can have homemade pizza! I love that each time you make it you can create something different depending on each topping and delish cheese combination you choose. Now, I have to admit, I have yet to attempt making my own pizza dough. I have been focusing more on topping possibilities and this Garlic Rosemary Three Cheese Chicken is the latest. My local supermarket always has pre made dough which makes the process just a little easier and quicker, for now I’ll stick to that.
I usually use the whole ball of dough but for this one I wanted to try a thin crispy pizza. I cut the dough in half and it was perfect. If you’re not making a second pizza right away you can either refrigerate it and use it in the next couple of days or throw it right in the freezer and use it in a week. The dough works best if you take it out of the fridge and let it rest for a least thirty minutes. This is when I usually prepare my toppings and heat up the stone.
I prefer using a pizza stone. If you do not have one, invert a baking sheet onto the rack and it should work just fine. Before I turn on the oven, I move one rack to the lowest position and place the stone on top. The other rack I move to the second position from the top. I have found that placing the rack toward the bottom, by the heating element, it helps to get the crust nice and crispy. The other rack is in case the cheese hasn’t quite browned at the end and you want to change the oven to broil to finish it off. You just quickly move the pizza to the top shelf without losing a lot of heat in the oven. I preheat my oven to 500° for about an hour to get the stone nice and hot.
Topping choices are endless but some fare much better if cooked before placing on the pizza. I sauteed the chicken with a little salt, paper, and garlic before slicing it up. Make sure to not over cook the chicken because it will still cook when you throw it back in the hot oven.
My friend, Noelle, makes these amazing potatoes and all she puts on them are garlic, rosemary and olive oil. Simple but the rosemary just makes it. I’m using those flavors as inspiration for my sauce because I want a white pizza but not all the cream usually associated with traditional white pizza sauces.
I like to use fresh mozzarella in the log. I freeze it before I grate it because otherwise it’s just way too soft. I put it in for only about 20 minutes. I don’t want to force out all the moisture and ruin it’s character, I just want to firm it up enough to grate it. Also, spray a little non stick spray on the outside of the grater. It will help for a cleaner more uniform grate when dealing with soft cheeses. You could use already grated mozzarella from the package but I have found it doesn’t melt quite as nicely.
When shaping the dough you can either shape it by hand or use a rolling pin. If it keeps springing back, let it rest for five minutes before trying again. A sprinkling of cornmeal directly onto the hot pizza stone will prevent the crust from sticking. Once my dough is on the stone, I usually poke holes in it, with a fork, to prevent bubbles.
Now for the fun part … assembling the pizza! Whether it’s just you, friends gathered in the kitchen, or family fun night nothing beats a tried and true pepperoni pizza with classic marinara sauce but, don’t be afraid to experiment with a twist on flavor combinations to create a unique and memorable meal like this one.
- Pre made dough
- 1 boneless skinless chicken breast
- Salt and pepper, to taste
- Garlic powder, to taste
- Olive oil
- Parmesan, grated
- mozzarella, grated
- 1/2 cup ricotta
- 3 tablespoons EVOO
- 1 garlic clove, minced
- 1/4 teaspoon rosemary, or to taste
- Preheat oven and stone to 500 for 1 hour.
- To make sauce, stir together in small bowl EVOO, minced garlic, and rosemary.
- For chicken, season with salt, pepper and garlic to taste. Heat 1 tablespoon EVOO in skillet on medium high heat about 7 minutes per side, depending on thickness of chicken. Set aside and slice into thin pieces when cooled.
- Reduce oven to 450. Stretch dough to desired size. Remove heated stone from oven and sprinkle with cornmeal. Transfer dough to pizza stone.
- Use a fork to poke holes in dough to prevent bubbles while cooking.
- Top dough with oil. Spread oil to edges to flavor the crust. Top with desired amount of each cheese. Place slices of chicken on top of cheese.
- Bake assembled pizza per dough package directions.