The Only Pizza You'll Ever Want Again |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe from Rachel Ray. I just need to get Nutrition Facts on it for a class I am taking. Ingredients:
1 1/2 cups warm water (105 -115 ) |
3 tablespoons active dry yeast |
1 1/2 teaspoons honey |
1 1/2 tablespoons extra virgin olive oil |
4 1/2 cups unbleached all-purpose flour |
1 1/2 teaspoons kosher salt |
3 tablespoons fresh oregano, chopped |
1/4 cup extra virgin olive oil, divided |
1/4 cup grated parmesan cheese |
2/3 lb artichoke heart, quartered |
6 garlic cloves, cracked |
1 lb chicken breast, cut for stir fry |
salt and black pepper, to taste |
2 cups part-skim ricotta cheese |
20 sun-dried tomatoes packed in oil, drained and sliced julienne |
2 cups shredded mozzarella cheese |
12 -15 leaves fresh basil, thinly sliced |
Directions:
1. In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
2. Add 11/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour.
3. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.
4. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 11/2 hours.
5. Pre-Heat Oven to 500°.
6. On a 16-inch nonstick pizza pan or peel, stretch out your dough and form the pizza crust. Drizzle 4 teaspoons of the olive oil on the crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with grated Parmesan.
7. Heat a small nonstick pan over medium-high to high heat. Add oil, cracked garlic, and chicken and season with salt and pepper to taste.
8. Brown chicken breast until lightly golden all over, 3 to 5 minutes.
9. Chop sautéed chicken and garlic into small pieces on a cutting board.
10. To assemble pizza, dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon.
11. Dot ricotta with chopped broccoli bits and cooked chopped chicken. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges.
12. Complete the assembly with a thin layer of shredded mozzarella.
13. Place pizza in oven on middle rack and lower heat to 450°. Bake for 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges.
14. Remove pizza from the oven and let stand for 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza cutter and serve.
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