Any time I can combine chicken, sun-dried tomatoes, garlic and wine into something handheld, I’m going to try. Fortunately, one snowy afternoon, I discovered these items work deliciously on homemade pizza dough. Named for my grandfather, this pizza is both delicious and sophisticated.
For the dough:
3 cups – All purpose flour
1 cup – Warm milk
1/4 cup – Water, warm (115°F)
2 teaspoons – Dry yeast
1 tablespoon – Butter, melted
1 tablespoon – Granulated sugar
2 teaspoons – salt
Canola oil for greasing
For the topping:
1 cup – chicken, cubed and uncooked
1 – Shallot, sliced thin
3 – mushrooms, sliced thin
1/4 cup – Red onion
1 cup – Sun-dried tomatoes, chunked
2 teaspoons – Italian seasoning
1-1/2 tablespoons – garlic, minced
1/4 cup – Red wine
8 oz. – Tomato sauce
1 teaspoon – Oregano
1 teaspoon – Salt
4 tablespoons – Olive oil
In a small bowl, combine the water (115°F) and 1/4 cup of warm milk. Add the yeast and a pinch of salt. Mix and set aside to ferment until frothy, about 10 minutes.
Using the paddle attachment on a large mixer, combine the milk, butter, sugar, salt and 1 cup of flour. I find it easy to warm the milk in a saucer over the stove with the butter to speed up the process. Whip together on low until creamy. Add the yeast and 1 cup of flour, whip for one minute. Switch to the dough hook and slowly add in the remaining flour. The dough should pull away from the sides. Transfer the dough to a greased bowl and flip once to cover in oil. Cover for one hour and allow to rise.
Tip – A little trick I learned long ago to increase the rising of dough. Heat an oven-proof skillet full of water to a rapid boil. Place the steamy skillet on the bottom rack of the oven. Place the dough on the rack above and let the steam feed the yeast inside the oven for an hour.
Meanwhile cook the topping. In a large skillet, warm 2 tablespoons of olive oil over medium heat, add the chicken and cook until no longer pink on the outside. Add 1 tablespoon of garlic and 1 teaspoon of Italian seasoning, cook until barely brown, about 3 minutes. Transfer to a bowl and set aside.
Preheat oven to 400°F degrees.
Increase the heat to medium high and Add 2 tablespoon of olive oil to the same skillet. Sauté the shallots until aromatic, about 2 minutes. Add the mushrooms and red onions, sauté for 4 minutes. Add sun-dried tomatoes and red wine. Increase heat to high until wine has been reduced by half. Lower heat to medium, add Italian seasoning, tomato sauce, oregano, 1 teaspoon of salt and garlic, simmer 5 minutes. Add chicken to sauce, mix and remove from heat.
Take the dough out of the oven and hand flatten on a pizza stone or baking sheet to form a round of rectangle. Spread out the topping and cover with cheese. Bake 16 – 18 minutes.
Tip – Take the pizza off the pizza stone or baking sheet and place directly on the oven rack toward the end to brown the bottom of the crust, about 12 minutes into baking.