This pizza gives you a delicious way to use up leftover grilled chicken and baked potatoes.
Tips
If your dough does not form a ball during the first few minutes of kneading, do one of two things: if the dough looks dry and crumbly, add 1 tbsp (15 mL) water at 1-minute intervals until the dough forms a ball; if the dough looks wet, add 1 tbsp (15 mL) bread flour at 1-minute intervals until the dough forms a ball.
To prevent the dough from rising too much and making a very thick crust, roll out and top 4 of the crusts and get them in the oven, then roll out the remaining four.
Excerpted from The Artisan Bread Machine by Judith Fertig © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Dough
- 1 tsp / 5 mL granulated sugar
- 2 tsp / 10 mL salt
- 11⁄2 cups / 375 mL lukewarm water
- 2 tbsp / 30 mL olive oil
- 31⁄2 cups / 875 mL bread flour
- 21⁄4 tsp / 11 mL instant or bread machine yeast
Topping
- 2 tbsp / 30 mL olive oil
- 1⁄2 tsp / 2 mL hot pepper flakes
- 1⁄2 tsp / 2 mL dried basil
- 4 small potatoes, baked and sliced
- 1 large red onion, thinly sliced
- 4 oz / 125 g pancetta, diced
- 2 cups / 500 mL shredded rotisserie chicken
- 2 cups / 500 mL shredded mozzarella cheese
- 2 cups / 500 mL shredded provolone cheese
- 1 cup / 125 mL shredded Asiago cheese
- 1 tbsp / 15 mL chopped fresh rosemary
Equipment
- Bread machine with a 11⁄2-lb (750 g) capacity
- Rolling pin
- 2 large baking sheets, lined with parchment paper and sprinkled with cornmeal
Instructions
1. Dough: Add sugar, salt, water and oil to the bread pan. Spoon flour on top of liquid. Add yeast.
2. Select the Dough cycle and press Start.
3. When the cycle is finished, transfer dough to a floured surface and punch down gently. Preheat oven to 450°F (230°C).
4. Divide dough into 8 pieces and lightly dust tops with flour. Roll out each piece into a 6-inch (15 cm) circle. Place on prepared baking sheets.
5. Topping: Lightly brush each crust with oil. Sprinkle with hot pepper flakes and basil. Arrange potatoes, red onion, pancetta and chicken on top, dividing evenly. Top with mozzarella, provolone and Asiago. Sprinkle with rosemary.
6. Bake one sheet at a time for 10 to 12 minutes or until pancetta is browned, cheese is bubbling and crust is golden brown. Let cool slightly on pans, then slice and serve.
This article is from Canadian Teacher Magazine’s Mar/Apr 2012 issue.