Emulsifier Free Classic Chicken Pizza

Total time1 hr 40 min

Prep time25 min

Cook time15 min

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
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2 ½ cups all-purpose flour, plus more for dusting
1 tsp kosher salt
2 tbsp olive oil

For the chicken

¾ lb boneless, skinless chicken breast (about 2 small breasts)
1 tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper

For the sauce

1 can (14 oz) crushed tomatoes
2 cloves garlic, minced
1 tbsp olive oil
½ tsp dried oregano
¼ tsp salt
¼ tsp red pepper flakes (optional)

For the pizza

1 ½ cups shredded low-moisture mozzarella cheese
¼ cup grated parmesan cheese

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.
2
Add the flour, kosher salt, and 2 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place back in the bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.

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