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Chicken and roasted garlic pizza with basil oil
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| Pizza Dough | |
| 2 cups | all purpose flour |
| 1 1/2 tsp | quick rising dry yeast |
| 3/4 tsp | salt |
| 3/4 cup | hot water |
| 2 tsp | extra virgin olive oil |
| Cornmeal for dusting pizza pan | |
| Olive oil for brushing | |
| Basil olive oil | |
| 2 cups | tightly packed fresh basil |
| 3/4 cup | extra virgin olive oil |
| 1 tbsp | fresh lemon juice |
| Salt | |
| pepper | |
| Toppings | |
| 1 | boneless skinless chicken breast |
| Salt | |
| pepper | |
| 3 tbsp | olive oil divided |
| 4 large | tomatoes seeded and diced |
| 4 strips | bacon cooking and chopped |
| 1/2 yellow onion shaved thin into rings and separated Garlic cloves roasted | |
| 1/3 cup | capers |
| 1/2 cup | shaved parm |
| 2 cups | arugula |
Balsamic reduction sauce
1. To make pizza dough, pour flour, yeast and salt into a food processor and pulse to mix. With machine running slowly pout in hot water and oil through feed tube. Process for 1 min or just until ball forms. Continue to process for 35-45 sec to knead dough.
2. With floured hands shape dough into smooth ball. Place in large greased bowl turning dough to grease all over. Cover and let rise in warm draft free place until doubled about 1 hour. Dough can be wrapped in a plastic bag and refrigerated up to 8 hours or frozen up to a month. Thaw in fridge.
3. To make basil olive blanch fresh basil in saucepan with water and immediately drain and plunge into cold water. Drain and squeeze out excess water.
4. Place in a blender with olive oil and whirl until smooth. Add lemon juice and salt and pepper to taste. Seal tightly in a glass bottle. Can be stored in fridge for several days.
5. Bring dough to room temp before using. Without punching it down turn dough onto a light floured surface. It's ok if dough deflated. Just don't work it or knead it because that will make stretching it more difficult.
6. Preheat oven to 475. Roll out dough in a lightly floured surface to a 12-14 inch round stretching edges with your finger tips. Place on a pizza pan lightly dusted with cornmeal. Brush top with olive oil and bake I'm oven for 5 min. Remove and set aside. Add other topping besides arugula and balsamic. Bake in reduce temp oven to cooked and brown. Before serving top with arugula and balsamic reduction.
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