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1
You may use a purchased pizza crust or prepare your own.
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2
To make a pizza crust, coat a large bowl with teaspoon of olive oil and set aside.
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3
Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
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4
Place 1 1/2 cups of white flour and 1 1/2 cups of wheat flour in large bowl and mix in salt.
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5
Place one cup of regular white flour on work surface.
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6
Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
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7
Stir until as combined as possible.
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8
Turn out onto floured surface.
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9
With well floured hands, knead dough to work in the cup of flour on the board.
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10
Continue kneading until nice, smooth dough-ball is formed; approximately four minutes.
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11
Place in well oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
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12
Dough should double (at least).
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13
While the dough is rising, prepare the sauce.
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14
Heat the olive oil in a skillet on medium high heat.
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15
Add green onion and garlic to the pan, and cook for approximately 2 minutes.
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16
Add mushroom and cook until most of the water has cooked out of them.
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17
Add the alfredo sauce and stir.
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18
Add lemon juice and zest, and set aside.
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19
Mix potatoes, olive oil and rosemary in a bowl.
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20
Season with freshly ground black pepper.
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21
Use half the dough to form a large pizza crust (15 inch round), crimp the edges, brush edges with olive oil.
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22
Use the other half for another pizza.
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23
Place all of the sauce on the dough (less if you like, but I use it all).
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24
Sprinkle with cooked chicken, chopped parsley, spinach, bacon and parmesan cheese.
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25
Top with potato mixture.
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26
Top with slices of mozzarella cheese.
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27
Bake on pizza stone, vented pizza pan or ceramic tile coated with cooking spray at 425 F for approx 15-20 minutes until the potatoes begin to brown.
