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Thin-Crust Chicken Bacon Artichoke Pizza Recipe

   
 

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     Thin-Crust Chicken Bacon Artichoke Pizza

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/2 cup warm water (115 degrees)
1/2 teaspoon salt
1 1/3 cups all-purpose or bread flour
1 teaspoon dry yeast
1/4 cup light or fat free Italian salad dressing
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon salt
dash black pepper
1/2 cup cubed or thinly sliced grilled or rotisserie chicken breast meat
 
1 cup (loosely measured) baby spinach leaves
1/3 to 1/2 cup marinated artichoke hearts, blotted dry and cut into bite-size (small) pieces
8 ounces (2 cups) shredded mozzarella cheese
2-3 slices turkey bacon (fully cooked), chopped into small pieces
1/4 cup crumbled feta cheese
Parmesan cheese, for serving (optional)

Instructions
To make crust, place warm water and salt into a medium mixing bowl. Add a cup of the flour and the yeast, and stir. Add remaining flour 1/3 cup and stir or knead into a sticky dough, adding additional water if needed. Allow dough to rest, covered with a clean towel, for at least 10 minutes but up to 30 or 45 minutes. If you have a bread machine, this first step can be done by putting all crust ingredients into the machine and using the dough cycle to knead for 10 or 15 minutes, until a soft, sticky dough is formed. Stop the machine and allow dough to rest for at least 10 minutes, or up to 30 or 45 minutes. Liberally butter a 16 inch round pizza pan, and then with your clean buttery hands, spread dough thinly over the pan. Be gentle and have patience, as this does make a perfectly thin crust Combine the garlic sauce ingredients and spread the sauce over the dough and allow to rest for 15 minutes or longer up to 45 minutes. Sprinkle toppings evenly over sauce in order listed.
Bake pizza in a preheated 450 degree oven for 10 minutes or until top is browned and bubbly, and crust is slightly browned on the bottom. Watch carefully to avoid burning Cut pizza into 8 slices and serve hot, with parmesan cheese if desired. Enjoy


Originally Submitted
7/14/2012





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