Chicken Scallopini Pizza

Name: Chicken Scallopini Pizza
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 1 1/2 cups water (105 F to 115 F); 2 (1/4 ounce) packages dry yeast; 1 teaspoon sugar; 4 teaspoons olive oil; 1/2 teaspoon salt; 2 1/2 cups flour (approx); 1 1/2 cups white whole wheat flour; olive oil, to coat the bowl; 8 tablespoons butter; 4 tablespoons lemon juice; 2 tablespoons white wine, dry; 4 tablespoons cream; 1 teaspoon cornstarch; 2 tablespoons parmesan cheese; salt and pepper; 2 tablespoons olive oil, extra virgin; 1/2 red onion, coarsely chopped; 1 cup chicken (grilled or roasted and sliced); 8 ounces artichokes, canned or 8 ounces quartered no marinade; 3 slices prosciutto, coarsely chopped; 3 mushrooms, large sliced; 2 teaspoons capers; 4 ounces mozzarella cheese, fresh sliced; 2 tablespoons parsley

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Recipe by Cook4_6

One of our favorite inventions from Friday Night Family Pizza Night!

READY IN: 1hr 5mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

Pizza Dough
1 ¹⁄₂

cups water (105 F to 115 F)
2

(1/4 ounce) packages dry yeast
1

teaspoon sugar
4

teaspoons olive oil
¹⁄₂

teaspoon salt
2 ¹⁄₂

cups flour (approx)
1 ¹⁄₂

cups white whole wheat flour
olive oil, to coat the bowl
Sauce
8

tablespoons butter
4

tablespoons lemon juice
2

tablespoons white wine, dry
4

tablespoons cream
1

teaspoon cornstarch
2

tablespoons parmesan cheese
salt and pepper
Toppings
2

tablespoons olive oil, extra virgin
¹⁄₂

red onion, coarsely chopped
1

cup chicken (grilled or roasted and sliced)
8

ounces artichokes, canned or 8 ounces quartered no marinade
3

slices prosciutto, coarsely chopped
3

mushrooms, large sliced
2

teaspoons capers
4

ounces mozzarella cheese, fresh sliced
2

tablespoons parsley

DIRECTIONS

You may use a purchased pizza crust or prepare your own. To make a pizza crust, coat a large bowl with teaspoon of olive oil and set aside.
Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
Place 1 1/2 cups of white flour and 1 1/2 cups of wheat flour in large bowl and mix in salt.
Place one cup of regular white flour on work surface.
Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
Stir until as combined as possible.
Turn out onto floured surface.
With well floured hands, knead dough to work in the cup of flour on the board.
Continue kneading until nice, smooth dough-ball is formed; approximately four minutes.
Place in well oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
Dough should double (at least).
While the dough is rising, prepare the toppings and sauce.
Heat olive oil in a skillet, add proscuitto and cook until it begins to crisp.
Add onion and cook until softened.
Add mushroom and cook until most of the water has cooked out.
Remove from skillet and set aside, wipe residue from skillet with a paper towel.
To prepare the sauce, melt the butter in the skillet on medium high heat.
Add the cornstarch to the cream and stir to blend, set aside.
Add lemon juice and wine to the butter, bring to boil.
Add cream mixtures, reduce heat and stir until thickened slightly.
Stir in parmesan cheese, salt and pepper and set aside.
Use half the dough to form a large pizza crust (15 inch round), crimp the edges, brush edges with olive oil. Use the other half for another pizza.
Place sauteed items on the dough.
Top with chicken, artichokes, capers, parsley and mozzarella.
Bake on pizza stone, vented pizza pan or ceramic tile coated with cooking spray at 425 F for approx 15-20
Drizzle warm sauce over the pizza; slice and serve.