We love love LOVE pizza at our house. We make it at least once a week! It’s one of those foods that everyone can agree on. Although not everyone can agree on the toppings so we tend to have a pizza bar, placing a ton of toppings out and let everyone create half a pizza!
I’m sharing my favorite chicken alfredo pizza over at Today’s Creative blog today, so go check it out!
Every pizza begins with a great pizza crust! This is my go too, and I’ve been making it for years. I love it cause I can toss it into my bread machine and walk away, leave it and forget it (until it’s done, then roll it out and bake! If you don’t have a bread machine you can use a mixer and make it, you just have to pay attention to rise times so it’s a bit more work.
- 1 ¼ C warm water
- ½ tsp sugar
- 1 tsp active dry yeast
- 2 Tbsp olive oil
- 4 C bread flour
- 1 ½ tsp salt
- Place the warm water, sugar and yeast in the machine, let sit 5 minutes to let poof. (you can use fast acting bread machine yeast instead if you have it, instead of adding the yeast to the liquid add it last on top of the dry ingredients)
- Add the olive oil and give it a swirl
- Add the bread flour and salt on top
- Switch to dough/pasta setting and click start .
- Pull the dough out and roll out two 12 inch rounds
- If using a mixer follow the first three steps then using a dough hook mix up the dough until it's smooth.
- Cover your mixer and let the dough rise for 1 1/2 hours
- Knock down your dough with the dough hook for a second
- pull out and roll out two 12 inch rounds
- Place a pizza stone in the oven, preheat to 425
- Prick the dough
- Top with your favorite sauce, toppings and cheese
- Bake 7-10 mins until the center is cooked through
If your grilling your pizza you’ll heat to medium high, then place the dough on the grill and close the lid. Cook the first side for 2-4 mins, then flip it. Add your sauce, toppings and cheese, working quickly. Close the lid and cook another 2-4 mins!
I actually like to use the same technique with my oven baked pizzas too. I find that if I add everything to the raw dough by the time it’s done cooking all my toppings are dried out. So I’ll precook the crust for half the time, then add my toppings and finish off the crust. It’s a bit more work, but it’s worth it for me to not have over cooked chicken and wilted spinach but have a fully cooked crust.
So what are your favorite pizza combinations? Check out my favorite, Chicken Alfredo Pizza, over at Today’s Creative blog!Do NOT miss a single post. Subscribe to weekly recaps for Ashlee Marie by Email Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage.