White Pizza Chicken And Mushroom Thin Crust Food

WHITE PIZZA WITH CHICKEN, BROCCOLI AND MUSHROOMS

Steps:

• 1. In the bowl of your stand mixer, combine the flours, salt, sugar, wheat gluten and instant yeast. Whisk together. Add the olive oil and the water. Using dough hook, mix and knead dough for 8-10 minutes, adding more water or flour as needed, until dough is smooth and elastic. Spray a large bowl with cooking spray and transfer dough to bowl, rolling it around to completely coat with oil. Cover bowl with plastic wrap and let proof at room temperature until doubled, about one hour. Gently punch dough down to degas, knead again for a few minutes and return to bowl. Cover bowl again with plastic wrap and refrigerate overnight. The next day, remove dough from fridge about an hour and a half before you want to bake the pizza. Spray some cooking spray on your counter top and transfer dough. Cover dough with plastic wrap that has been sprayed with cooking spray. Let rest while you make your sauce and put the rest of your pizza ingredients together.
• 2. In a saute pan heat olive oil over medium heat. Add crushed red pepper flakes, onion powder, garlic powder, salt, pepper and flour. Cook and stir for 2-3 minutes than whisk in milk. Reduce heat and whisk and stir until sauce is smooth and has started to thicken. Remove pan from heat and whisk in the Parmigiano-Reggiano and mozzarella cheeses. Set aside. In a skillet heat olive oil over medium heat. Add mushrooms and saute until they've given up most of their liquid, 5-6 minutes. Add the broccoli florets and season with salt and pepper. Saute for another minute or two then add minced garlic and saute for one more minute. Remove from heat and add chicken. Stir well to combine.
• 3. Place pizza stone in oven and preheat oven to 475-degrees. Spray parchment paper with cooking spray and lightly dust with cornmeal (optional.) Place dough on prepared parchment paper and flatten. Working from the middle to the outside, press and stretch the pizza dough into a 12-14 inch round. If it resists, just let it rest for 5-10 minutes and then work with it again. Transfer pizza crust and parchment paper to pizza stone. Bake for 5 minutes then remove crust from oven, leaving stone in oven. Spread white sauce evenly across crust, then top with the chicken, mushroom and broccoli mixture. Sprinkle mozzarella cheese over all. Return crust to oven. You should be able to do this without the parchment paper at this point. Bake for an additional 8-10 minutes, or until crust is evenly browned and cheese is bubbly.

WHITE PIZZA--CHICKEN AND MUSHROOM THIN CRUST

Steps:

• In a food processor combine the warm water, yeast and sugar.
• Let proof for 5 minutes.
• Add 2 T's olive oil and salt.
• Pulse for 2-3 times.
• Add flour 1 cup at a time, pulsing to combine.
• Dough should form a ball and be thumping around your processor.
• Place 1 T. Extra Virgin Olive Oil in a bowl.
• Turn dough out onto a lightly floured counter and give it a few turns to form a ball.
• Place in bowl with the oil and turn a few times to coat.
• Cover with a towel and place in a warm spot to rise for 30 minutes.
• Meanwhile:.
• Preheat oven with pizza stone to 450 degrees.
• In a heavy skillet add the 2 T's canola oil and over medium heat saute the chicken breasts, turning once.
• After 15 minutes remove chicken to a cutting board and slice thin.
• Return to skillet and finish cooking, until meat is no longer pink.
• Using a slotted spoon remove chicken to cutting board and chop well.
• In a medium bowl combine 3 T's Extra Virgin Olive Oil, red pepper flakes, oregano, basil, garlic powder and salt.
• Add chicken and toss well.
• Set aside.
• In a blender or food processor combine remaining Extra Virgin Olive Oil, butter and minced garlic.
• Puree to a paste.
• Slice mushrooms to desired thickness.
• *Remove dough from bowl and divide.
• Lightly flour your counter and roll out dough using a rolling pin to very thin (as in I know I cant get it any thinner).
• Carefully remove stone from oven and place on it's rack.
• Turn heat up to 500 degrees.
• Using your rolling pin roll crust onto pin, unroll over hot stone.
• Cover dough with your garlic paste.
• Sprinkle on cooked chicken and sliced mushrooms.
• Top with mozzarella, then asiago.
• Carefully place stone back into oven on middle rack.
• Bake pizza for about 8 minutes, or until desired brownness is reached.
• 8 minutes gave us a nicely browned crust that was crisp.
• Serve Hot.
• *This Recipe makes one complete pizza. Freeze remaining dough for another night, or make another pizza.
• Cooking time reflects time to bake pizza.

TRADITIONAL WHITE PIZZA

Steps:

• Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
• Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, dusted with cornmeal and using flour, as necessary, to help facilitate moving the dough. Sprinkle the pizza with the cheeses, oregano, salt and pepper. Bake the pizza for 10 to 12 minutes, use the peel to turn the pizza around and back an additional, 10 to 12 minutes, or until the cheese has melted and the pizza is golden. Sprinkle the cheese and olive oil over the pizza and serve immediately.
• In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
• Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

THIN PIZZA CRUST

Steps:

• Dissolve yeast and sugar in hot water.
• Let sit for 8 minutes.
• Meanwhile mix flour and salt.
• Pour yeast mixture over flour mixture and mix well with a heavy spoon.
• Turn onto floured surface and knead for 2 minutes.
• Spread into a 12-14" circle.
• (I do this directly onto a pizza stone with a marble rolling pin).
• If you roll it out on a counter top, transfer to a greased pizza pan, stretching to edges.
• Cover with sauce and desired topping.
• Bake at 500 degrees for 8-12 minutes or until edges are golden.

THIN-CRUST PIZZA WITH ROASTED MUSHROOMS AND SMOKED BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.
• Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.
• Roast in the preheated oven for 20 to 25 minutes, turning halfway through. Remove from the oven and allow to cool to room temperature, about 25 minutes. Leave oven on.
• Meanwhile, heat 1 1/2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium, and caramelize until golden brown and soft, turning occasionally, 15 to 20 minutes. Season with salt and pepper and a light drizzle of balsamic vinegar; set aside to cool.
• Cook bacon on a paper towel-lined, microwave-safe plate on high heat at 1 to 2 minutes intervals until almost crisp. Coarsely chop.
• Brush sides of the pizza crust with a thin layer of olive oil and place on a pizza pan. Spread Alfredo sauce evenly in a thin layer around the crust, leaving about 1/2 inch crust showing around the edge. Sprinkle with Fontina cheese. Spoon tomato-mushroom mixture over top, then caramelized onions. Sprinkle bacon and Gorgonzola crumbles over the vegetables.
• Return to the oven and bake until the top is bubbly and starting to turn golden and the edges are golden brown, 15 to 18 minutes.