Ingredients
- 1 packet Active Dry Yeast
- 1/2 tsp Sugar
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 3/4 cup Warm Water
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tsp Parmesan Cheese, grated
- 3 Bellino Whole Garlic Cloves, crushed
- 1/4 lb Chicken Breasts, cut into strips
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained and halved
- Cento Ground Black Pepper, to taste
- Cento Coarse Sicilian Sea Salt, to taste
- 1 cup Part-Skim Ricotta
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained and lightly chopped
- 1 cup Mozzarella Cheese, shredded
- 12 Fresh Basil Leaves, julienne cut
- 2 cups Anna TIPO 00 Flour
Directions
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 450˚F. Lightly grease a 12â" nonstick pizza pan or heated pizza stone. Form pizza crust by hand or with rolling pin and drizzle 2 teaspoons of oil on crust. Sprinkle parmesan cheese evenly over crust. In a small pan, heat oil over medium-high flame. Add cracked garlic and chicken, season with salt and pepper, to taste, and lightly brown chicken. Once cooked, approximately 2-5 minutes, chop and set aside. Evenly spread chicken, garlic, artichokes and sun dried tomatoes over pizza crust and with a teaspoon, gently add small dollops of ricotta over surface of crust. Lightly sprinkle mozzarella over entire pizza and bake on the middle rack for 15 minutes, or until crust is golden brown and cheese has melted. Let pizza cool before slicing. Serves 4.
