Pizza Dough
This is one of my favorite dough recipes from Robert St. John.
1 (1/4 ounce) package active dry yeast
1 teaspoon honey
1 cup warm water, divided use
3 cups all-purpose flour
2 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
In a small bowl, dissolve yeast and honey in ¼ cup water. In bowl of an electric mixer fitted with a dough hook, combine flour and salt on low speed. Add olive oil, dissolved yeast, and remaining water. Mix until dough comes cleanly away from mixing bowl. Turn dough onto a clean surface and knead by hand for 2 to 3 minutes, until dough is smooth and firm. Place in an oiled bowl, turn dough over to coat, and cover with a damp towel and let rise in a warm spot for 2 hours. Divide into four balls, about 6 ounces each. Work each ball by pulling down sides and tucking them under bottom. Repeat process 4 or 5 times with each ball. Roll each ball on a clean surface under palm of your hand for about 1 minute, until top of dough is smooth and firm. Cover with a damp towel and let rest 1 hour. At this point, dough can be used, wrapped, and refrigerated for up to 2 days, or frozen. Thaw in refrigerator before using.
Yield: 4 (8-inch) pizza crusts
Grilled Chicken and Pineapple Pizza
¼ cup olive oil
½ tablespoon lemon pepper seasoning
1 tablespoon Cavender’s seasoning
4 uncooked chicken tenders
4 slices Canadian bacon, edges removed
1 cup cubed fresh pineapple
1 ball fresh pizza dough
¼ cup butter, melted with 1 clove minced garlic
½ cup ricotta cheese
½ cup cream cheese, softened
½ cup diced yellow bell pepper
½ cup fresh basil leaves, julienned plus more basil leaves for garnish
1 cup fresh mozzarella, thinly sliced
Preheat oven to 450 degrees. Pour olive oil and seasonings into a zipper bag. Add chicken tenders, Canadian bacon, and pineapple cubes, tossing in marinade to coat. Refrigerator for 30 minutes. Roll dough out thinly on a floured surface to make an 8-inch round. With your fingers, pinch edges to form a rim. Place pizza round on a rimless baking sheet and brush with melted garlic butter and set aside. Meanwhile, remove chicken, Canadian bacon, and pineapple from the bag. Discard marinade and heat grill or grill pan to medium heat. Place tenders on hot grill and cook for 2 minute per side or until chicken is just done with definite grill marks. Repeat grilling with Canadian bacon and pineapple and remove from pan. Shred chicken and slice Canadian bacon. In a small bowl, combine ricotta and cream cheese together until smooth. Spread over prepared pizza dough and top with chicken, bacon, pineapple, diced bell pepper and julienned basil. Place mozzarella over top and place on lowest rack of oven and cook for 10 to 15 minutes or until cheese is bubbly and crust is golden. Remove from oven and garnish with extra basil leaves if desired. Serve immediately.
Yield: 1 (8-inch) pizza
