My new oven has an incredible feature.
It has a "Proof" option.
That's right. My new oven can set itself at a pleasantly warm enough temperature for yeast dough to rise happily.
This might be one of those things that everyone knows about but me. Like jeggings. Or how to get mustard stains out of a white sweatshirt. Either way, when I looked across the Sears appliance department and saw this little beauty winking at me, I knew it was love at first sight.
Tonight I decided to put this little button o' wonder to the test. I made up some homemade pizza dough, threw on some chicken, carmelized onions, roasted garlic and red peppers. Topped with fresh-grated mozzarella cheese. Yum.
Roasted Garlic Chicken Pizza
2-1/2 to 3 cups whole wheat flour
1 envelope (2-1/4 teaspoons) yeast
1 tablespoon sugar
1 teaspoon salt
1 cup warm water
3 tablespoons olive oil
3 cups chicken breast meat
1 medium white onion, thinly sliced
2-3 tablespoons roasted garlic
1 red bell pepper, thinly sliced
1-2 cups mozzarella
Olive oil, for the pan (2-3 tablespoons)
To make the dough, in your stand mixer with the paddle attachment, mix 1 cup flour, the yeast, sugar and salt. Add the water and olive oil, beat on medium for 3 minutes. Slowly add the rest of the flour, until the dough forms a ball in the bowl. Transfer to a floured surface and knead for 4-5 minutes, until smooth. Place in a lightly greased bowl (once around with Pam is good) and cover with plastic wrap. Turn your oven on to proof and place the dough inside for 30 minutes. (Alternatively, cover with a towel and leave the dough on your countertop for 30 minutes.)
While the dough is resting, heat the oil in a 10 inch skillet. Saute the chicken with the roasted garlic, salt and pepper (or cheat and use Perdue Short Cuts); add the onions, and cook for 10 minutes, until soft and beginning to carmelize. Remove from heat.
Lightly greased a cookie sheet with cooking spray. Carefully stretch and pat the dough into the shape of the cookie sheet. Bake just the crust at 425 for 7-8 minutes, until lightly golden brown.
Spread the chicken and onions over the partially baked dough. Layer the top with the red pepper slices and top with mozzarella. Bake for 9-11 minutes, until the cheese is bubbly and the crust is as crispy as desired. Allow to cool for 1-2 minutes before slicing
Give your wonderful husband puppy dog eyes until he agrees to wash the dishes. :o)