This is such a versatile pizza to make. Instead of ground chicken, you can use diced up chicken breasts; instead of shredded provolone you can use shredded mozzarella. Make as recipe states, or use what you have in the frig--it's a great weeknight meal that can be made in a jiffy.
My family enjoys good take-out pizza but would gladly pass it up in favor of this, their favorite pizza! You may choose to make either an extra-large thick-crust pizza or two 13" thin and crispy pizzas using this recipe - I'm sharing my methods for making both styles of pizza here. Thanks to Chef Letty Flatt, long-time executive pastry chef for Deer Valley Resorts of Park City, Utah, for the pizza crust ingredients list which I've adjusted only minimally. Allow up to one hour extra time for the dough to rise.
I am not a big fan of red sauce and I usually enjoy white pizza over pizza with red sauce.... until this recipe. I was actually tasting it off the spoon and enjoying it! This recipe makes enough for 2 store bought pizza crusts. Hope you like it too! Buon appetito!
I'm posting this by request, because I hate paying high prices for pizza, too! No cheese, no sauce, barely any toppings...and SHEESH! the price! Maybe if we go back to making our own, some of these..(am I allowed to say crappy??) pizza places will either go out of business or make them better!
Creating a pizza for the Quisine Queens (Zaar World Tour #2) was not as tough a challenge as some might expect. Diverse interests and backgrounds reulted in a tasty pizza!
Chef Kate - spring onions,
Susie D - shrimp,
Lauralie41 - prepared crust and sauce
katia - kalamata olives,
evelyn/athens - feta,
twissis - mushrooms,
tigerduck - arugula and chili oil,
stormylee - mozzarella,
chefwally - red pepper flakes and fresh basil
having a loaf of bread left over from a meal bothers me, as does a drop of meals left over. so i made this with the leftovers, great 30 minute meal.
( you can always saute some beef and sausage, or just microwave them and add them to the pizza to finish cooking in the oven.
Whenever you need pizza quick, this is the recipe to go for! It is not a traditional yeast dough crust...it actually starts out with a batter that turns into a crust. It is extremely easy to prepare, very good and you could probably have it done and on your table before the pizza parlor could :)