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1
In a food processor combine the warm water, yeast and sugar.
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2
Let proof for 5 minutes.
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3
Add 2 T's olive oil and salt.
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4
Pulse for 2-3 times.
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5
Add flour 1 cup at a time, pulsing to combine.
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6
Dough should form a ball and be thumping around your processor.
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7
Place 1 T. Extra Virgin Olive Oil in a bowl.
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8
Turn dough out onto a lightly floured counter and give it a few turns to form a ball.
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9
Place in bowl with the oil and turn a few times to coat.
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10
Cover with a towel and place in a warm spot to rise for 30 minutes.
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11
Meanwhile:
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12
Preheat oven with pizza stone to 450 degrees.
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13
In a heavy skillet add the 2 T's canola oil and over medium heat saute the chicken breasts, turning once.
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14
After 15 minutes remove chicken to a cutting board and slice thin.
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15
Return to skillet and finish cooking, until meat is no longer pink.
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16
Using a slotted spoon remove chicken to cutting board and chop well.
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17
In a medium bowl combine 3 T's Extra Virgin Olive Oil, red pepper flakes, oregano, basil, garlic powder and salt.
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18
Add chicken and toss well.
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19
Set aside.
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20
In a blender or food processor combine remaining Extra Virgin Olive Oil, butter and minced garlic.
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21
Puree to a paste.
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22
Slice mushrooms to desired thickness.
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23
*Remove dough from bowl and divide.
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24
Lightly flour your counter and roll out dough using a rolling pin to very thin (as in I know I cant get it any thinner).
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25
Carefully remove stone from oven and place on it's rack.
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26
Turn heat up to 500 degrees.
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27
Using your rolling pin roll crust onto pin, unroll over hot stone.
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28
Cover dough with your garlic paste.
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29
Sprinkle on cooked chicken and sliced mushrooms.
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30
Top with mozzarella, then asiago.
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31
Carefully place stone back into oven on middle rack.
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32
Bake pizza for about 8 minutes, or until desired brownness is reached.
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33
8 minutes gave us a nicely browned crust that was crisp.
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34
Serve Hot.
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35
*This Recipe makes one complete pizza. Freeze remaining dough for another night, or make another pizza.
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36
Cooking time reflects time to bake pizza.
