Rustic Pizza Recipe
Hard to beat an extraordinary rustic, homemade pizza. For a great wine pairing visit
For the crust
3 cups plus 3 tbsp self rising flour
10 fluid oz warm water
3 tbsp olive oil
1 tbsp milk
tsp brown sugar
3 tsp fast acting yeast
1 tsp red pepper flakes
1 tsp garlic salt
To make the dough put 3 cups of flour in a food processor or large bowl with garlic salt and red pepper flakes. Mix to combine. In a glass measuring cup add warm water mix with olive oil, milk, brown sugar and yeast. With the motor running add the liquid to the flour in a steady stream. If mixing by hand in a bowl, drizzle liquid in three batches, mixing to combine between each. Mix until all liquid is incorporated and a dough ball has been formed. Approximately 2-3 minutes. Transfer dough to a floured surface using last 3 tbsp of flour here. Knead on a floured surface for three minutes. Form into a ball ,place in an oiled bowl and cover. Set in warm, draft free location for at least one hour or until dough has doubled in size.
For the sauce
4 cloves garlic
7 tbsp olive oil
5 tbsp sundried tomatoes
Pinch of salt
3 tbsp heavy cream
3 tbsp of grated parmesan cheese
To make the sauce add all sauce ingredients to a food processor or blend and mix until incorporated.
For the topping
cup jarred marinated artichokes
1 skinless boneless chicken breast
5 oz crumbled feta cheese
6-7 oz fresh spinach
Red peper flakes
8 oz fresh mozzarella cheese
Could also add thinly sliced red onions
and/or calamata olives
For the topping start by cutting chicken breasts into small bite pieces. Saute on medium heat with a dash of olive oil until cooked through. Season with a pinch of salt and pepper. Saute spinach in small amount of olive oil. Cut artichokes into small bite size pieces. Thinly slice fresh mozarella ball. Once dough has set and risen, turn out onto floured surface. Cut dough in half and roll out into rectangular shape. Can roll out to fit a 12×18 baking sheet. Spray baking sheet with non stick spray and lay crust on sheet. Spread each crust with half of the sauce. Sauce for this recipe is meant to be quite thin on the crust. The sauce batch will make enough for both pizzas. Spread half of the cooked chicken, artichoke and spinach on each crusts. Sparsely lay thin sliced mozarella put on top of pizza. Sprinkle each pizza with feta cheese and pepper flakes to taste. Bake in 400 degree preheated oven for 15 minutes.
