I thought I had perfected the art of pizza making with this recipe, but I was wrong! As much as I love my tried and true, super easy pizza recipe, this one just blows it out of the water. The dough is exactly the way I like it… chewy and crispy, thick enough to get a good bite and hold a bunch of toppings, but thin enough that it doesn’t overpower the pizza. I’m kind of just amazed that I could even make a pizza this good… it’s better than any pizza we’ve ordered before, that’s for sure! While I’m sure the crust would taste good with pretty much anything on it, I really loved this chicken/veggie combo. Geoff and I disagree over whether or not zucchini and summer squash belong on pizza, but he’ll tolerate it as long as I slice it super thin. I’m kind of digging the olive oil/garlic approach instead of the more traditional marinara lately, especially because it makes for a lighter-feeling pizza. I can’t wait to try this crust again and again with all the toppings I can think of!
The crust recipe makes enough for two pizzas, so you can choose what to do with the other half. I like to use it to make these breadtwists, but you could also throw it in the freezer for another day. (Or if your kids are picky like my little Abby, you could make a plain cheese pizza just for them so they won’t have to touch your icky vegetables.)
Chicken and Veggie Pizza
1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast
3½ cups flour
1 tsp salt
1 tablespoon olive oil
1-2 cloves crushed garlic
1/2 pound shredded mozzarella cheese
1/2 small zucchini, sliced thin
1/2 small yellow squash, sliced thin
1/4 red onion, sliced thin
1/2 roma tomato, diced
1 cup shredded cooked chicken
2 tablespoons parmesan cheese
Preheat a baking stone (or an overturned baking sheet) in the oven to 500. In the bowl of a stand mixer, or a large mixing bowl, combine warm water, sugar and yeast, and let sit for five minutes, until the yeast is bubbly. Add the flour and salt, and mix until a smooth dough forms. Let rise for 10 minutes.
Divide dough in half. On a sheet of parchment paper dusted with cornmeal, roll one half out into a large circle. Spread with olive oil, and sprinkle with garlic. Top with mozzarella, vegetables, and chicken, then sprinkle parmesan cheese over the top. Using a pizza peel or a large cutting board, transfer the pizza to the baking stone or cookie sheet. Bake 8-9 minutes, or until cheese is bubbling and crust is lightly browned. Remove carefully and let cool for a few minutes before slicing.