White Pizza--Chicken and Mushroom Thin Crust

"We made this last night and it really was yummy! Very light so the side salad was perfect."
photo by Diana Adcock photo by Diana Adcock
photo by Diana Adcock
Ready In:
1hr 8mins
1 pizza




  • In a food processor combine the warm water, yeast and sugar.
  • Let proof for 5 minutes.
  • Add 2 T's olive oil and salt.
  • Pulse for 2-3 times.
  • Add flour 1 cup at a time, pulsing to combine.
  • Dough should form a ball and be thumping around your processor.
  • Place 1 T. Extra Virgin Olive Oil in a bowl.
  • Turn dough out onto a lightly floured counter and give it a few turns to form a ball.
  • Place in bowl with the oil and turn a few times to coat.
  • Cover with a towel and place in a warm spot to rise for 30 minutes.
  • Meanwhile:

  • Preheat oven with pizza stone to 450 degrees.
  • In a heavy skillet add the 2 T's canola oil and over medium heat saute the chicken breasts, turning once.
  • After 15 minutes remove chicken to a cutting board and slice thin.
  • Return to skillet and finish cooking, until meat is no longer pink.
  • Using a slotted spoon remove chicken to cutting board and chop well.
  • In a medium bowl combine 3 T's Extra Virgin Olive Oil, red pepper flakes, oregano, basil, garlic powder and salt.
  • Add chicken and toss well.
  • Set aside.
  • In a blender or food processor combine remaining Extra Virgin Olive Oil, butter and minced garlic.
  • Puree to a paste.
  • Slice mushrooms to desired thickness.
  • *Remove dough from bowl and divide.
  • Lightly flour your counter and roll out dough using a rolling pin to very thin (as in I know I cant get it any thinner).
  • Carefully remove stone from oven and place on it's rack.
  • Turn heat up to 500 degrees.
  • Using your rolling pin roll crust onto pin, unroll over hot stone.
  • Cover dough with your garlic paste.
  • Sprinkle on cooked chicken and sliced mushrooms.
  • Top with mozzarella, then asiago.
  • Carefully place stone back into oven on middle rack.
  • Bake pizza for about 8 minutes, or until desired brownness is reached.
  • 8 minutes gave us a nicely browned crust that was crisp.
  • Serve Hot.
  • *This Recipe makes one complete pizza. Freeze remaining dough for another night, or make another pizza.
  • Cooking time reflects time to bake pizza.

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  1. I have never made a pizza before and wanted to make a more traditional 'deluxe' pizza for DH so I can only rate the crust. The whole recipe as written will have to wait until I start making individual pizzas. Anyway... the crust turned out beautifully. I was mixing and stressing and ended up putting all 3 Tbsp of oil in to the dough. No worries though as this rolled out super thin and with a crisp crust. DH gives it a 10. I'll stick to five. Thanks for making me look so good with my first attempt!



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