Pizza Pizza! Broccoli Chicken, sure why not! Pepperoni don't mind if I do!

Pizza is a great thing to make at home because the toppings are only limited to your imagination. If you have to have two people (eh hem Brea and I) with different tastes for pizza toppings then just cut your dough in half and make two smaller pies. Thats how we ended up with broccoli and chicken pizza as well as pepperoni and chicken. Surprisingly I liked the broccoli pie (not as much as the pepperoni though)

Garlic Wheat Pizza Dough:

1 Tbls Dry Active yeast

3/4 C Warm Water

2 C White Flour

3/4 C Wheat Flour

1 Tsp Salt

1 Tbls Garlic Powder

1 Tbls Oil

Mix the yeast and the warm water in the bottom of a mixing bowl (we use a stand mixer). Let stand for 10 mins until mixture begins to foam. Slowly mix in the flour a small amount at a time (low on the stand mixer with the dough hook attachment). Add salt and garlic powder. When dough forms a ball increase the speed to med and let the machine work the dough for 10 mins. Turn the dough out in to an oiled bowl, cover with a towel and let stand in a warm spot for 1 to 2 hours. (Should double in size).

Preheat oven to 400. Place the pizza stone on the lowest rack. Needs at least 30 mins o heat up.

Sauce:
2 pints cherry tomatoes
1 head of garlic, halved
8 sprigs of thyme
Olive Oil
Salt and Pepper
1 28 oz can whole plum tomatoes
1/4 Tsp crushed red pepper

For the sauce, toss the garlic, cherry tomatoes, and 6 sprigs of time in 3 tbsp of olive oil. Seas very generously with salt and pepper. Arrange on a rimmed backing sheet and roast int he oven for 45 mins. Once done remove from the oven. Discard thyme. Squeeze the garlic cloves from the wrappers. Heat a med sauce pan over med high heat. Add the cherry tomatoes, garlic and drippings from the baking sheet. Add the canned tomatoes and the crushed red pepper. Strip the leaves off the remaining thyme and add to the tomato mixture. Bring to a simmer. Carefully with a stick blender or working in batches in a blender puree the tomato mixture. Taste. Season with salt and pepper and add more crushed red pepper if you like more heat.

Preheat oven to 425. Place the pizza stone on the lowest rack. Needs at least 30 mins to heat up.

Broccoli Chicken:
1 1/2 Chicken Breast
1/2 Head of Broccoli, cut in to florets
1/2 Shallot, thinly sliced
8 oz Part Skim Mozzarella, shredded
6 oz fat free feta
1 Tbsp Balsamic Vinegar

Pepperoni Chicken:
1 1/2 Chicken breasts
1/2 Shallot, thinly sliced
8 oz Part Skim Mozzeralla, shredded (or more whatever)
Handful of Pepperoni

Prep all the toppings.

For the chicken, pound down to 1/2 inch and season well with salt and pepper. Heat a large skillet over med high. Add 2 tbsp olive oil then add the chicken. Cook 3-4 minutes on each side until cooked through. Set aside and rest for 10 mins. Slice in to bite size pieces.

For the broccoli, place in a microwave safe dish, add 1/4 cup of water, salt and pepper. Cover Microwave to steam for 4 minutes.

Assembly time! We made the broccoli chicken first.

Roll out the dough. Dust your pizza peal with cornmeal, dust the stone with cornmeal. Place the rolled out dough on the peal, make sure it slides. Moving quickly top with sauce, shallots, cheese, chicken, and broccoli. In the oven for 15 minutes (until crust is crisps and golden) When it comes out drizzle with balsamic.

For the pepperoni roll out the dough. Dust your pizza peal with cornmeal, dust the stone with cornmeal. Place the rolled out dough on the peal, make sure it slides. Moving quickly top with sauce, shallots, cheese, chicken, pepperoni.


Enjoy!