In a stand mixer or large bowl mix the yeast, honey and water. Let stand 5 minutes or until it begins foaming.
Add the 1 TBSP oil, flour and salt. Mix until well combined and dough pulls away from sides of bowl.
Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.
In a separate large bowl add a little bit of oil (about 1 tsp), set aside.
Form the dough in a ball and roll around in the bowl with the oil to completely coat.
Loosely cover the bowl and put in a warm place to double in size, about 45 minutes.
THE TOPPINGS AND PIZZA ASSEMBLY:
Pound the chicken breast to an even thickness of about a 1/2 inch. Heat the 2 tsp of oil in a large skillet over medium heat. Season the chicken with salt and pepper and cook in the hot pan for about 4 minutes per side or until cooked through. Dice the cooked chicken and set aside.
Wipe out the pan and dice the bacon. Cook the diced bacon in a the pan over medium heat until desired crispness, around 5 minutes. Drain cooked bacon on a paper towel and set aside.
Preheat the oven to 450°F. Lightly oil a 16-inch pizza pan or a rimmed baking sheet.
Stretch or roll out the dough and fit onto the oiled pizza pan.
In a small bowl mix together the softened cream cheese and Dijon mustard.
Spread the cream cheese mixture evenly over the dough then sprinkle the cheddar cheese on top.
Bake in the preheated oven for 9 to 11 minutes or until the crust is crispy.
Remove the pizza from the oven. Top the pizza with the bacon, chicken, arugula, diced tomato, and diced avocado.
Print Recipe
16 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment