Servings
4
servingsPrep time
2
hoursCooking time
45
minutesTotal time
2
hours45
minutesIngredients
- White sauce
2 tbsp butter
1 medium onion (diced)
4 cloves roasted garlic (minced)
½ cup heavy cream
½ tsp thyme (minced)
Salt + pepper to taste
- Toppings
1 tbsp olive oil
¼ kg cooked chicken
1 cup ricotta cheese
6-8 cloves roasted garlic
1 cup spinach
1 cup mozzarella cheese
- Pizza base
4 cups flour
1½ tbsp dry (instant) yeast
¼ cup oil
1½ tsp sugar
¾ tsp salt
1¼ cup warm water
½ cup powdered milk
Directions
- Toppings
- Heat oil in a pan.
- Cook chicken with salt & pepper. Set aside.
- Blanch the spinach, squeeze out all the water, and chop. Set aside.
- Pizza base
- Mix all dry ingredients.
- Add oil and mix well.
- Add warm water in small portions and knead well. Do this quickly while the water is still warm.
- Cover and leave to rise in a warm place (like an oven). I typically leave it for 3-4 hours. Check on your dough every hour, punch it and fold gently.
- Pre-heat oven to 200C.
- Roll out the dough onto a baking pan. Bake the dough for 10 minutes.
- Leave the dough to cool to room temperature.
- White sauce
- Heat butter in a pan. Saute onions until translucent.
- Add garlic and fry for another 1 min.
- Remove from heat and add the heavy cream. Add back on low flame and cook till the cream thickens.
- Add salt, pepper and thyme.
- Set the sauce aside to cool.
- Assemble
- Top the pizza base with sauce + ricotta (dollops) + garlic + spinach + chicken + mozzarella, and drizzle with olive oil.
- Bake for 10 minutes or until cheese has melted.
