Rustic Village Pizza

READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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 sauce.
  • Heat the olive oil in a skillet on medium high heat.
  • Add green onion and garlic to the pan, and cook for approximately 2 minutes.
  • Add mushroom and cook until most of the water has cooked out of them.
  • Add the alfredo sauce and stir.
  • Add lemon juice and zest, and set aside.
  • Mix potatoes, olive oil and rosemary in a bowl. Season with freshly ground black pepper.
  • 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 all of the sauce on the dough (less if you like, but I use it all).
  • Sprinkle with cooked chicken, chopped parsley, spinach, bacon and parmesan cheese.
  • Top with potato mixture.
  • Top with slices of mozzarella cheese.
  • Bake on pizza stone, vented pizza pan or ceramic tile coated with cooking spray at 425 F for approx 15-20 minutes until the potatoes begin to brown.
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