Chicken Pizza

We are rather routine when it comes to supper on a Saturday.  We typically rotate between pizza, burgers, or hotdogs/sausages.  The other Saturday we had decided on pizza so I figured to try a pizza dough recipe I'd recently come across.  It was called 10 minute pizza dough and can be found here, http://www.sugardishme.com/10-minute-pizza-dough/.  It takes a few more minutes but it is still a quick tasty pizza dough if you don't want to take the time to make a dough with a longer rise time.

As usual, I did things a bit different than what they said.  For the olive oil in the recipe I used some of my garlic olive oil.  There is more garlic flavor in my oil than in the commercially prepared garlic oils and I use it a lot.  The other thing I did different was that I rolled out the dough rather than pressing it out.  In the write up for this she says it can be one large or two small pizzas so I went with one.

I chose a pizza that we've not had in quite a while, chicken and mushroom with a white sauce.  The sauce was a basic cheese sauce, 3 Tbs butter, 2+ Tbs flour, about a 1/2 - 3/4 cup milk (I just poured I didn't measure), and about 2/3 cup grated Parmesan cheese.  It makes a nice thick cheesy sauce.  The chicken was the breast meat from a chicken we'd roasted in the slow cooker a few days before sliced about 1/4 inch thick.  I also sauteed some red onion slices and some sliced mushrooms.  To assemble the pizza, put down a layer of the cheese sauce.  I leave about a 1/2 inch rim of bare dough.  Lay out the chicken slices, the sauteed onions, and the sauteed mushrooms.  I ran short of shredded Mozzarella cheese so I finished it off with some Italian blend salad cheese.  After everything was on I gave a little roll to the bare edge of dough to make a lip to get good and crusty.  I did follow the cooking instruction from the recipe.

The pizza was cooked on a Pampered Chef pizza stone and turned out nicely.  We have two of those stones, one for the oven and one for the grill.  Yes, grilled pizza is wonderful.

I'll throw in how I make my garlic olive oil as well.  We get our olive oil from a local Mediterrane
an market and they get it from a family owned olive grove and pressing plant in Lebanon.  I have some of those tall jars with the pour spouts for my different oils.  I think they hold about 12 oz.  I fill the jar to the desired level then pour it into a small pot.   I then add six to eight cloves of garlic that have been smashed with the side of the knife.  That goes on Med/Low heat until it reaches 250 degrees.  Lower the heat to the point that it'll just maintain that temp and let it cook until the garlic has turned golden brown and has quit bubbling.  Let it cool for a bit and pour it in the bottle.  I'll usually put a few of the cloves in the bottle as well just for the look.  After that, use it however you can imagine.

Give this a go sometime, I think you'll enjoy both the pizza and the garlic olive oil.