Kitchenexpeditions Special Teammmm Pizza

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Creamy garlic-alfredo sauce topped with spinach, grilled chicken, artichoke hearts, and sundried tomatoes, this scrumptious pizza was specially developed in honor of team kitchenexpeditions® and zaar world tour ii. The recipe yields a 13

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Steps

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Combine warm water , yeast , and honey.

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Let sit 5 minutes to dissolve and activate yeast.

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Stir together yeast mixture , water , olive oil , salt , and 1 cup flour.

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Gradually add remaining flour , stirring , until dough comes together.

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Knead for 10 minutes until soft , smooth , and elastic.

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Turn dough into an oiled bowl.

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Cover and allow to rise at room temperature for about 45 minutes or until doubled.

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Preheat oven to 450 and sprinkle pizza stone lightly with cornmeal.

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Set pizza stone aside.

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Punch down dough.

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Turn dough onto a lightly floured surface.

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Press dough out thinly into a circular shape.

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Lift and transfer dough onto prepared pizza stone.

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Press dough outward until it covers the pizza stone.

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Using your fingers form a ridge around the outer edge.

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Parbake pizza crust for 3-4 minutes.

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Meanwhile , combine ricotta and mozzarella cheeses , alfredo sauce , garlic , salt and pepper.

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Stir to blend well.

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Remove parbaked pizza crust from oven and pat down any overly-puff.

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Ingredients

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warm water, dry yeast, honey, olive oil, sea salt, flour, cornmeal, part-skim ricotta cheese, mozzarella cheese, alfredo sauce, garlic cloves, salt, white pepper, frozen chopped spinach, grilled chicken, artichoke hearts, sun-dried tomatoes, parmesan cheese