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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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We top homemade focaccia with chicken, olives and cheese for an incredible appetizer pizza. The recipe feeds a crowd, so it's great for parties. Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
4 tablespoons olive oil, divided |
1 teaspoon sugar |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
4 teaspoons cornmeal |
2 garlic cloves, minced |
2 teaspoons dried basil |
2 cups cubed cooked chicken breast |
2 plum tomatoes, thinly sliced |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
2 tablespoons grated parmesan cheese |
ranch salad dressing, optional |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 2 tablespoons oil, sugar, Italian seasoning, salt and 2-1/2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 40 minutes.
3. Sprinkle cornmeal over two greased 12-in. pizza pans. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each portion into a 13-in. circle. Transfer to prepared pans; build up edges slightly. Cover and let rise until doubled, about 40 minutes.
4. Brush crusts with remaining oil; sprinkle with garlic and basil. Top with chicken, tomatoes, olives and cheeses. Bake at 400° for 22-26 minutes or until crusts are golden brown. Serve with ranch dressing if desired. Yield: 2 pizzas (8 slices each).
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