Homestyle Pizza!

Spinach/Chicken Alfredo Pizza

Dough-

2 cups - Flour

1/2 teaspoon - Salt

1/2 teaspoon - Sugar

2-1/4 teaspoons (1 pkg) - dry yeast

3/4 cup - hot water (110 -115 degrees)

1 tablespoon - extra virgin olive oil

Mix all in a stand mixer for 5 min- let rise 40-45 min, punch down let rest 15 min and then divide into 3rds for thin crust, into 1/2 for hand tossed style. Freeze unused portions at this stage for up to 3 months. Press the dough out on a floured surface to the desired thickness (do not roll with a rolling pin~ this stretches the dough and it will not have the correct texture.) Par bake on a baking stone at 350 for 10 minutes remove and add toppings and brush edge with the olive oil/garlic listed below. Continue cooking until done approximately 15 mins. ( if you have to knead this by hand it will take an additional ¼ cup of flour to keep the dough from being too sticky and you will have to knead it for 8 mins)

Garlic Olive oil-

1-Tbls Olive oil

1 clove garlic- mashed into paste

Add garlic to oil while making dough let infuse in a warm place 1-2 hours until ready to use.

Chicken-

1 chicken breast-

Olive oil

Salt

Pepper

1 tsp Basil

Slice chicken into thin strips season with salt and pepper and brown in a skillet with olive oil and basil

Sauce-

2 tbls cream cheese

1 tbls butter

1 clove garlic minced

¼ tsp salt

¼ tsp white pepper

1 cup ½ and ½

¾ to 1 cup parmesan

Melt butter, sauté garlic add cream cheese, whisk until melted add 1 cup ½ and ½, ¾ cup parmesan, salt and pepper bring to a boil while whisking. As soon as it boils remove from heat and let cool.

To assemble-

Ladle the sauce on to the par baked dough

Add mozzarella slices

Chicken strips

10 Fresh Spinach Leaves

5 halved cherry Tomatoes

Top with shredded mozzarella

Bake at 425, 10-12 minutes until cheese is melted and bubbly