Homemade pizza is a staple in our household. It’s a tradition in my family – my dad is kind of a pizza expert and my family cannot even fathom going out for pizza when Dad’s homemade pizza is so much better. I often make pizza margherita, but tonight I felt like something different. Something with good green veggies (spinach) and lean protein (chicken).
I have a few top secret tips for making great pizza. The kind with a crisp crust that doesn’t flop over, but still has that chewy bite on the inside. You may be thinking the pizza in the photo looks too thin, and I agree… there was a major tantrum from a certain 3 year old and I accidentally ordered a small dough instead of the regular large one I get at Gelson’s.
1. The oven must be H.O.T. As in the highest temp you can get it, 550 degrees F on mine. Those fabulous pizzas you’ve had from wood burning ovens in great Italian restaurants are 750 degrees minimum, so don’t be worried 550 is too hot.
2. Use a pizza stone/brick! Again, think about those Italian brick ovens. The stone needs to be HOT, not just the oven. Heat the stone in the oven at least an hour.
3. Use a pizza peel with lots of flour on it so you can slide it right onto that super hot stone without getting too close.
4. Don’t weight down the dough with too many toppings. Wet toppings = soggy crust. Tomatoes are fine on top, just squeeze out some of the juice first.
5. Use your favorite homemade dough recipe if you like, but if you’re in a hurry store bought dough can be great too. Gelson’s has the best dough in our area, in my opinion.
Chicken Florentine Pizza
1 pizza dough
2 tablespoons extra virgin olive oil
1 clove garlic, minced/crushed
frozen spinach, thawed and water squeezed out
chicken breast, cooked and shredded
crimini mushrooms, sliced
red onions, halved and sliced
feta cheese, crumbled (I forgot this in the fridge, and it definitely needed the salty bite)
Preheat oven to highest temp with pizza stone in upper third of oven for at least one hour. Pour olive oil into a small bowl and add garlic. Roll out dough. Brush garlic oil over dough. Top with cheese and rest of toppings. Use a pizza peel or floured cookie sheet to slide pizza onto pizza stone. Cook 6-10 minutes until done.
Just for fun,
The Naples Pizza Association’s Laws of pizza making Neapolitan style:
I'm so glad you're here! I'm a busy mama to two sweet girls and a bunch of funny animals. I'm passionate about sharing the beauty of real food through plant based recipes. I hope you find many easy, nourishing, delicious recipes your family will love.