There is no wrong time for pizza. It is a staple in today’s society, and a treasured family meal. I’m a huge lover of traditional pizza but, why not mix it up next pizza night? Warm crisp dough, topped with deliciously seasoned romaine lettuce is a great idea for dinner.
1/2 c. Warm Water
5 tsp. Yeast (2 Pkgs)
1/2 tsp. Sugar
4 c. Flour
1 tsp. Salt
1 c. Warm Water
1 tbsp. Olive Oil
4 Cloves Minced Garlic
1 c. Shredded Chicken
2 Bundles Romaine Lettuce
1 tbsp. Dijon Mustard
1 tsp. Honey
1 Small Tomato
1/2 An Onion
Pepper to taste
Makes 2 pies
Prepare the dough earlier in the day or the night before. Begin by proofing the yeast. In half a cup of water place 1/2 teaspoon of sugar and 5 teaspoons of yeast. Allow the yeast to grow.
In a small bowl mix together 4 cups of flour, 1 teaspoon of salt, 1 cup of water, and 1 tablespoon of olive oil. Add the yeast mixture and knead until the dough becomes a smooth ball.
Put the dough into a large greased bowl and let rest in a warm place for about 20 minutes.
Once the dough has doubled in size, punch the ball down and divide into two. Wrap them in plastic wrap and refrigerate for at least 2 hours.
While the dough sits in the refrigerator, chop the romaine lettuce, onion, and tomato. Place in the a small salad bowl and dress with dijon mustard, honey, olive oil, and pepper. If you like the dressing sweeter, add a little more honey. You can also add some red pepper flakes if you want to spice things up. Add shredded chicken to the salad, and set it aside.
Preheat the oven to 480 degrees. Remove the dough from the fridge and roll the dough out on a floured surface. Be careful of over stretching the dough, it may cause a hole.
Drizzle the dough with olive oil, and season with minced garlic, parsley, and basil. Bake for 15 minutes or until the crust begins to brown.
Once the dough is out of the oven, it’s time to add the salad! Evenly divide the salad among two pie crusts.