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Herbed Chicken Mediterranean Pizza



HERBED CHICKEN MEDITERRANEAN PIZZA
Papa Murphy Copycat Recipe

Thin Crust 
1 1/2 cups all purpose flour
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil

Sauce
4 tablespoons olive oil
4 cloves garlic, minced fine or put through garlic press

Toppings
1  (4-5 oz.) chicken breast, cut into thin slices and then half-inch pieces
1/2 teaspoon dried oregano
1/8 teaspoon dried marjoram
pinch dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/8 teaspoon salt
pinch black pepper
3 ounces (about 1/4 cup) feta, crumbled
2 ounces  sun dried tomatoes, chopped
3 cups mozzarella cheese, shredded
1 handful spinach (leaves torn if large)
1 pinch each of dried oregano, basil, and marjoram for sprinkling over the top of the pizza
1 tablespoon cornmeal, for pizza pan

Preheat oven to 200 degrees. Stir dry ingredients, including room temperature yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can with a wooden spoon.

Dump dough (and any floury bits) onto a lightly floured surface and knead until dough is elastic - about 5 minutes, adding more flour as needed to keep it from sticking to your hands or the counter. Form dough into a ball. TURN OFF OVEN. Spritz bowl lightly with cooking spray, and place the dough inside the bowl, turning it over to let all surfaces touch the cooking spray. Cover with a lightly floured towel, and place covered bowl in your heated (but offed!) oven for 90 minutes, until it doubles in size.

For the Sauce: Heat olive oil over medium heat in a pan. Add minced garlic, and saute for 2-3 minutes until garlic turns golden. Pour oil and garlic into a bowl and set aside.

Chicken Topping: In the same pan as you saute the garlic, add 1 more teaspoon of olive oil and heat over medium-low heat. Add the chicken pieces, as well as the oregano, marjoram, rosemary, basil, garlic powder, salt, and pepper, and cook for about 5 minutes or until chicken is no longer pink. If necessary drain off excess fat. Remove from heat, cover, and set aside.

Assembly: Preheat oven to 500 degrees. (If using a pizza stone, place stone in oven while it preheats.) Punch down and roll out (to about a 14-16 inch circle) on a lightly floured surface. Prick your rolled out dough with a fork several times, cover with floured towel, and let rise for another 20 minutes, making sure the surface beneath it is well-floured so it doesn't stick when you try to transfer it.
Sprinkle cornmeal on your pizza pan. Transfer the rolled out dough to the pan, and use a pastry brush to spread your sauteéd garlic/olive oil sauce over the crust. Top with 2 cups of the shredded mozzarella, then the cooked chicken, sundried tomatoes, feta, spinach, and the last cup of mozzarella. Sprinkle the pinches of oregano, basil, and marjoram over the top of the pizza. Bake assembled pizza for 10 minutes or until nicely browned and bubbly.

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