White Pizza With Chicken, Broccoli And Mushrooms

Marsha Gardner

By
@mrdick1950

I love all kinds of pizza, my sister owned a Pizzeria in Buffalo for years and this was one of her best sellers. She cut down the dough recipe for me as hers made about a hundred pounds of dough at a time.


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Comments:

Serves:

8 slices

Cook:

15 Min

Ingredients

PIZZA CRUST

1 c
white whole wheat flour
1 c
unbleached bread flour
1 tsp
kosher salt
1 tsp
sugar
1 2/2 tsp
vital wheat gluten
2 tsp
instant yeast
1 Tbsp
olive oil, extra virgin
3/4 c
water, warm (90-110-degrees)

WHITE SAUCE

1 Tbsp
olive oil, extra virgin
pinch
red pepper flakes
1/4 tsp
onion powder
1/4 tsp
garlic powder
1/4 tsp
freshly ground black pepper
1/4 tsp
kosher salt
1 c
milk
1 Tbsp
all purpose flour
1/4 c
mozzarella cheese, freshly shredded
2 Tbsp
parmigiano-reggiano, grated

TOPPINGS

1 Tbsp
olive oil, extra virgin
2 c
mushrooms, fresh, sliced
3 c
broccoli florets
kosher salt and freshly ground black pepper to taste
1 clove
garlic, minced
1 1/2 c
chicken, cooked and shredded
1 c
mozzarella cheese, freshly shredded

Directions Step-By-Step

1
In the bowl of your stand mixer, combine the flours, salt, sugar, wheat gluten 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.
2
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 Parmigiano-Reggiano and mozzarella cheeses. Set aside.

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.
3
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.

About this Recipe

Course/Dish: Chicken, Pizza
Regional Style: Italian