I love Papa Murphy's Gourmet Chicken Garlic Pizza, but Papa Murphy's isn't here in Houston and even if it were the price tag is a bit high for our graduate school budget. This is an adaptation of a copycat recipe I found online here.
I use a lot of approximation for the pizza crust, but here are the basics I follow:
1 1/4 c. warm water
1 Tbsp. yeast
pinch sugar
1 tsp. salt
3 1/2 c. flour
2 Tbsp. olive oil
Combine water, yeast, and sugar and let sit until yeast foams. Add salt, flour, and olive oil and knead in stand mixer with dough hook or by hand. Continue to alternate adding olive oil or water as needed. Dough should not be sticky at all but should form a cohesive ball. Lightly coat ball of dough with olive oil, cover with towel, and let rise until double. Makes enough for 1 large jellyroll pan or 2 8-9 inch round pizzas.
1 1/4 c. warm water
1 Tbsp. yeast
pinch sugar
1 tsp. salt
3 1/2 c. flour
2 Tbsp. olive oil
Combine water, yeast, and sugar and let sit until yeast foams. Add salt, flour, and olive oil and knead in stand mixer with dough hook or by hand. Continue to alternate adding olive oil or water as needed. Dough should not be sticky at all but should form a cohesive ball. Lightly coat ball of dough with olive oil, cover with towel, and let rise until double. Makes enough for 1 large jellyroll pan or 2 8-9 inch round pizzas.
Mix together:
1/2 c. ranch dressing
1 Tbsp. minced garlic (the kind from the jar works great)
Spread sauce over pizza and top with:
2-3 c. cooked, diced chicken (seasoned according to your desires)
3 medium roma tomatoes, diced
1 bunch green onions, chopped (minus the lower inch or so of white and the floppy ends)
2 c. mozzarella cheese
Bake at 500 degrees for 10 minutes.
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