Roasted Garlic, Chicken, Spinach White Pizza
2-1/2 to 3 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast
3/4 teaspoon salt
1 cup very warm water (120° to 130°F)
3 tablespoons Basil Olive Oil
3 Tablespoons of sugar
Optional – additions
1 Tablespoon of finely minced garlic
1 Tablespoon of finely minced fresh Thyme
1 Tablespoon of finely minced fresh Italian Parsley
1 lb. chicken breast, skinless
3 cups of Spinach, blanched, and dried
1 ½ cups of Freshly Grated Mozzarella
1 cup of Ricotta Cheese
¼ cup of freshly made pesto
¼ cup of roasted garlic, smashed
hand-full of fresh basil
5 sprigs of fresh Oregano
Red pepper flakes to taste
Salt and pepper to taste
Preheat oven to 400 degrees, place pizza stone into heated oven.
Heat up a stove top grill over medium high heat.
In a large bowl place chicken, drizzle with olive oil, season with red pepper flakes, salt and pepper and toss. Place chicken on grill and cook for about 3 to 4 minutes each side until done, set aside to cool.
Place all the dry ingredients, herbs or garlic if using, in the bowl of a stand mixer fitted with a dough hook, on medium speed, mix dry ingredients. Slow pour in water and oil, leave mixer going until a ball forms. Remove dough from bowl, it will be sticky, and place on a floured surface and knead for about 3 to 4 minutes until smooth and elastic.
Let rest for bout 5 minutes.
In a small bowl place ricotta cheese, pesto and roasted garlic, and mix until smooth.
Cube up the cooled roasted chickens.
Re-flour a surface with cornmeal or flour and roll out dough to desired thickness. Remove pizza stone from oven and transfer dough to stone. Spread ricotta cheese mixture on top of dough, followed by spinach, then the chicken, then cheese, then sprinkle with oregano and basil.
Place in oven and bake for 20 to 30 minutes, until crust is golden.
If you do not have a pizza stone, prebake the dough with no toppings for 10 minutes, then add toppings and return to oven for an additional 10 to 15 minutes.