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1
In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine.
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2
Let sit until the mixture is foamy, about 5 minutes.
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3
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
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4
Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky.
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5
You might not need all of the flour.
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6
Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.
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7
Oil a large mixing bowl with remaining olive oil.
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8
Place the dough in the bowl, turning to coat with the oil.
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9
Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
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10
Pre-Heat Oven to 500.
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11
On a 16-inch nonstick pizza pan or peel, stretch out your dough and form the pizza crust.
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12
Drizzle 4 teaspoons of the olive oil on the crust and spread it with a pastry brush over the dough to the edges.
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13
Sprinkle crust with grated Parmesan.
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14
Heat a small nonstick pan over medium-high to high heat.
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15
Add oil, cracked garlic, and chicken and season with salt and pepper to taste.
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16
Brown chicken breast until lightly golden all over, 3 to 5 minutes.
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17
Chop sauteed chicken and garlic into small pieces on a cutting board.
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18
To assemble pizza, dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon.
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19
Dot ricotta with chopped broccoli bits and cooked chopped chicken.
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20
Add sliced sun-dried tomatoes, scattering them around the pizza to the edges.
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21
Complete the assembly with a thin layer of shredded mozzarella.
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22
Place pizza in oven on middle rack and lower heat to 450.
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23
Bake for 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges.
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24
Remove pizza from the oven and let stand for 5 minutes.
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25
Top with lots of torn or shredded basil.
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26
Cut pizza into 8 slices using pizza cutter and serve.
