I really wasn’t sure what to call this recipe, because it’s similar to “Italian Bread Wedges” I’ve made in the past. However, I couldn’t find that recipe, so I re-created a new recipe. I wasn’t intending to blog about my supper last night, but it was soooo fabulous that I decided I had to.
First of all, you should know that this supper only took about an hour to make (including rising and baking time!).
Grilled Chicken + White Pizza Wedges=
Hopefully, you can see why I couldn’t resist snapping a picture. The chicken recipe can be found here, as I have blogged about it in the past.
White Pizza Wedges
3/4 cup warm water (approximately 110 degrees Fahrenheit)
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
approximately 2 cups flour (add more if necessary)
1 tablespoon yeast
grated cheese (mozzarella would be great; I used yogurt cheese this time, and a little colby-jack)
1. Mix the warm water, sugar, and yeast in a medium bowl and let set for 5 minutes. Add the salt, oil, and flour an knead until smooth and elastic. Grease the outside of the dough with olive oil.
2. Let set in a warm place until double. (I heat my oven until it’s just warm and set the bowl in there, uncovered. To keep it moist, set a cup of boiling water on the rack next to it.) If you do let your dough rise in the oven, this process should only take about 25 minutes, enough time for you to grate the cheese and prepare the tomato for the topping, or – in my case – maybe even take a shower!
3. Punch down the dough and divide it in half. Roll it out (it will be pretty thin) so that each piece covers a 12-inch pizza pan.
4. On each unbaked crust, spread Italian dressing about as much as you would normally use if it were pizza sauce. Sprinkle the top with Italian seasoning. Cover with cheese, and top with chopped tomato.
5. Bake at 400 degrees Fahrenheit for about 10 minutes, or until cheese is just starting to brown.
6. When pizza is out, cut immediately with a pizza cutter and serve.