-
1
This makes 2 crusts.
-
2
Prepare PWs basic pizza crust recipe.
-
3
The full recipe is in Rees recipe box under PWs Favorite Pizza.
-
4
But heres what she says:
-
5
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
-
6
In a mixer, combine flour and salt.
-
7
With the mixer running on low speed (with paddle attachment), drizzle in olive oil until its combined with the flour.
-
8
Next, pour in the yeast/water mixture and mix until just combined.
-
9
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.
-
10
Toss to coat the dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.
-
11
***Its best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
-
12
When you are ready to make the pizzas: preheat oven to 400 degrees.
-
13
Spread half of the pizza dough onto each of two prepared pizza pans or cookie sheets.
-
14
Pour pesto onto crust and spread evenly, leaving room for crust.
-
15
Add the remaining toppings; chicken, onion, red pepper, artichoke hearts, tomato, garlic, and mozzerella cheese.
-
16
Sprinkle a dash of salt and pepper (optional).
-
17
Also optional: use a brush to brush olive oil, salt/pepper, and dried basil around crust for a little flava.
-
18
Bake in the oven until the crust is browned and the cheese is completely melted, about 10-12 minutes.
-
19
Remove from oven and let rest for about 5 minutes before serving.
