Garlic Chicken Pizza

I hereby add my testimony to that of Katie Hale: Juli's pizza crust is scrumptious. When I heard Katie's description of it, I decided I needed to try it. After all, Juli gave it to me in the wonderful book of family recipes and advise that I got from all of you last Christmas. On top of that excellent base, I added the toppings for Garlic Chicken Pizza, a recipe from my Cooking Light book. This is great for a big group. It's really good, looks impressive, and is, again, very easy.

It works well (though I didn't do it this way, but would have if I had thought of it beforehand) if you prepare the topping ingredients (cooking and shredding chicken, chopping vegetables, etc.) while the pizza dough is rising.

Juli's Grilled Pizza Dough

Ingredients:
1 1/4 cups warm water
2 T. olive oil
1 package active dry yeast
1 t. sugar
3 1/4 to 3 3/4 cups flour
1 t. salt
cornmeal
olive oil (optional)

Directions:
1. In a medium bowl, combine warm water, the 2 T. oil, the yeast, and sugar. Stir to dissolve yeast. Let stand about 10 minutes or until foamy.
2. Meanwhile, in a large bowl, combine 3 cups of the flour and the salt. Stir yeast mixture into flour mixture until combined. Stir in as much of the remaining flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth but slightly sticky (about 5 minutes total). (Juli's note: the dough is sticky, but don't be tempted to add extra flour - that's what makes it so crisp.)
4. Place dough in an oiled bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 45 minutes).
5. Punch dough down (fun! I love the fist impression in the dough). Turn dough out onto a lightly floured surface. Divide dough into four equal portions. Cover and let rest for 10 minutes. Roll dough out.
6. Sprinkle a baking sheet or pizza peel with cornmeal. Place the dough on the baking sheet or peel (I spread mine out into a 9x13 rectangle. Otherwise this recipe, which makes enough for four 10-inch rounds, might have been too much for one pizza).
7. Bake in a 450 degree oven for 8 to 12 minutes or until golden brown.

Garlic Chicken Pizza

Ingredients:

2 T. red wine vinegar
1 1/2 T. Dijon mustard
4 garlic cloves, minced
1 1/2 cups shredded cooked chicken breast
1 cup chopped plum tomato
1 cup chopped mushrooms
3/4 cup shredded mozzarella cheese
1/4 cup crumbled feta cheese
1/4 cup finely shredded Parmesan cheese
1/4 cup chopped green onions

Directions:
1. Preheat oven to 400 degrees (for Juli's crust it says 450 - I averaged and went with 425).
2. Combine first 3 ingredients, stirring well with a whisk. Place crust on baking sheet; brush vinegar mixture over crust. Top with chicken, tomato, and mushrooms; sprinkle with cheeses and green onions.
3. Bake for 15 minutes or until mozzarella and Parmesan cheeses melt.