Monday, May 10, 2010

White Pizza With Chicken, Broccoli And Mushrooms

Over the span of the past week I have made three double batches of pizza dough, a double batch of homemade egg noodles, a loaf of my fake-out white bread, and two pans of dinner rolls. If that doesn't qualify me for some serious frequent flour miles, I don't know what will. And when I woke up this morning and found that my Kitchen Aid mixer was missing and a hastily scribbled note that said "Gone Fishing" had been left for me on the counter,I knew it was time to take a dough break.

In my defense, all of this was done in preparation for my kids coming to visit for Mother's Day weekend. I like to send them home with homemade goodies and this time around it was packages of homemade pizza dough and noodles. I'm thinking of having my name permanently changed to Mother Theresa Betty Crocker and I'm going to throw a big party where we'll feast on baked goods as we get our rosary beads all sticky with flour and sugar. Sound good? Don't worry, I always keep a sink full of hot soapy holy water to clean up with afterward.

The noodles I've blogged about before, so nothing new there, but since my kids haven't gone completely whole grain yet, I came up with this pizza dough recipe to help bridge the gap. It's definitely lighter than my whole wheat version, but still incorporates some whole wheat flour for nutritional value.
I pinched off about 6 ounces out of that huge batch of dough to make this "personal pan pizza" which ended up being enough for both hubby and I for lunch. Sauteed mushrooms, broccoli and pre-cooked cubed chicken breast meat sit atop a white sauce that complements and adds to the total flavor of the pizza. This is some seriously good pizza crust folks, but like my whole wheat version, it requires an overnight rest in the fridge to fully develop its flavor. So plan ahead.

The crust: (This makes one pound of pizza dough, enough for one large 12-14 inch pizza, or two 8-10 inch pizzas)

1 cup white whole wheat flour
1 cup unbleached bread flour
1 tsp salt
1 tsp sugar
1 1/2 tsp vital wheat gluten
1 TBSP pizza dough flavor (optional, but delicious)
2 tsp instant yeast
1 TBSP olive oil
3/4 cup warm water (90-100 degrees)

In the bowl of your stand mixer, combine the flours, salt, sugar, wheat gluten, pizza dough flavor and instant yeast. Whisk together. Add the olive oil and the water. Using dough hook, mix and knead dough for 8-10 minutes, adding more water or flour as needed, until dough is smooth and elastic. Spray a large bowl with cooking spray and transfer dough to bowl, rolling it around to completely coat with oil. Cover bowl with plastic wrap and let proof at room temperature until doubled, about one hour. Gently punch dough down to degas, knead again for a few minutes and return to bowl. Cover bowl again with plastic wrap and refrigerate overnight.

The next day, remove dough from fridge about an hour and a half before you want to bake the pizza. Spray some cooking spray on your counter top and transfer dough. Cover dough with plastic wrap that has been sprayed with cooking spray. Let rest while you make your sauce and put the rest of your pizza ingredients together.

The white sauce: (enough for one 12-14 inch pizza)

1 TBSP olive oil
pinch of crushed red pepper flakes
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 TBSP all-purpose flour
1 cup milk
2 TBSP grated parmesan cheese
1/4 cup shredded mozzarella cheese

In a saute pan heat olive oil over medium heat. Add crushed red pepper flakes, onion powder, garlic powder, salt, pepper and flour. Cook and stir for 2-3 minutes than whisk in milk. Reduce heat and whisk and stir until sauce is smooth and has started to thicken. Remove pan from heat and whisk in the parmesan and mozzarella cheeses. Set aside.

For the toppings: (enough for one 12-14 inch pizza)

1 TBSP olive oil
2 cups sliced button mushrooms
3 cups broccoli florets
salt and pepper
1 clove garlic, minced
1 1/2 cups cooked, diced chicken breast meat
1 cup shredded mozzarella cheese

In a skillet heat olive oil over medium heat. Add mushrooms and saute until they've given up most of their liquid, 5-6 minutes. Add the broccoli florets and season with salt and pepper. Saute for another minute or two then add minced garlic and saute for one more minute. Remove from heat and add chicken. Stir well to combine.

To assemble and bake:

Place pizza stone in oven and preheat oven to 475 degrees.

Spray parchment paper with cooking spray and lightly dust with cornmeal (optional.)

Place dough on prepared parchment paper and flatten. Working from the middle to the outside, press and stretch the pizza dough into a 12-14 inch round. If it resists, just let it rest for 5-10 minutes and then work with it again.

Transfer pizza crust and parchment paper to pizza stone. Bake for 5 minutes then remove crust from oven, leaving stone in oven. Spread white sauce evenly across crust, then top with the chicken, mushroom and broccoli mixture. Sprinkle mozzarella cheese over all. Return crust to oven. You should be able to do this without the parchment paper at this point. Bake for an additional 8-10 minutes, or until crust is evenly browned and cheese is bubbly.

17 comments:

Moogie said...

Girl... I think you need an intervention. Kitchen Aid mixers are wicked and addictive. I should know, I snort flour from around its perimeter all the time.

Magdalena said...

Helo! When I saw your pizza I thought straight away about my first holiday in the U.S, in 1989, when I was a teeneager, and my first broccoli - chicken pizza in Orlando, Florida. At that time the only pizza I knew it was a pizza of my mum, which was tasty, but had nothing to do with the Italian one. Have a good day...

Haden News said...

What a yummy looking pizza!! I am going to give this one a try for sure.

Nanan said...

I love the look of your white sauce!!! I must try it!! Having a tomato allergy - I am always on the lookout for different - tasty versions of the white sauce! You rock!! And you always make me smile: frequent flour miles....

Linda said...

This pizza really looks good! I promise I won't rip this recipe off!
I saw an ad today for KitchenAid 5 quart mixers for $150. I almost went out and bought another one!
It was at Frye's. Check them out if there is one near you.

Lyndsey said...

Pizza looks awesome. You are quite the baker....I don't have a Kitchen aid, or any stand mixer...maybe that's my problem!

June said...

You, woman, should be writing sitcoms and making a ton of moola. You're hilarious! "Frequent flour miles"..."Kitchen Aid ...Gone Fishing" lordy I laughed! Great looking pizza Mags!

stephchows said...

silly kids not liking the whole wheat, I'd be all over it!

Maria said...

Homemade pizza is the best. Great toppings!

Pam said...

Mother Theresa Betty Crocker - you are!

Pam said...

You should be getting a sifter and some bread pans with all those frequent flour miles you've got!

Way to go and I bet your kids licked up every last crumb! Can't imagine life without a K A mixer! The pizza looks delicious, something different for a change that I will be trying.

Sippity Sup said...

I love pizzas with no rules! GREG

Barbara @ moderncomfortfood said...

Very nice indeed! My garden broccoli pooped out a few weeks ago (darn it), not to reappear until next fall. So I'm bookmarking this recipe for then. I love the way homemade pizza dough serves as a delicious blank canvas on which to experiment and be creative, as you have been here.

Grumpy and HoneyB said...

This looks yummy Mags. I have not gone totally whole wheat at home. I'm sure you can guess why! lol. I sneak some in my baked goods though and the last pizza dough I used white whole wheat. It turned out awesome and my friend Amanda loved it. Grumpy, he's hard to please anyway! lol

Karen said...

Isn't it fun to send the kids home with goodies. Pizza dough and noodles are perfect!

Jen @ My Kitchen Addiction said...

Yum! You have some lucky kids. That pizza looks wonderful. :)

Megan said...

This is a perfect recipe for us in betweeners. I'd like to be 100 percent whole wheat but I'm not there yet.