Double Potato Chicken Pizza
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General
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| Submitted by: | Marilyn |
| Preheat: | 375 |
| Source: | My Original Creation |
| Serves: | 4
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to the correct number of servings
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| Prep time: |
30 min |
| Cook time: |
20 min |
| Total time: |
50 min |
Ingredients
| 1/2 cup | milk |
| 2 teaspoons | vinegar |
| 1 tablespoon | sugar |
| 2 tablespoons | butter |
| 1 package | active dry yeast |
| 2/3 cup | warm mashed Wisconsin potatoes, nothing added |
| 1 1/2 cup | flour |
| 1 teaspoon | salt |
| 1/4 teaspoon | baking soda |
| 2 cups | mozzarella cheese |
| 1 cup | diced firm cooked Wisconsin potatoes |
| 1/4 teaspoon | garlic powder |
| 2 cups | cut up fully cooked seasoned chicken breast |
| 1 cup sliced | mushrooms |
| 1/2 | green bell pepper, chopped |
| 1 cup | sliced or chopped tomatos |
| 4 slices | fully cooked bacon, crumbled |
| 2 tablespoons | sliced black olives |
| 2 tablespoons | grated parmesan cheese |
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Steps
- Combine milk, vinegar, and butter in medium saucepan; heat over low heat until lukewarm. (Milk may curdle slightly.) Remove from heat. Add yeast; stir to dissolve. Stir in mashed potatoes. Combine flour, salt, and soda. Add to potato mixture, stirring to form stiff dough. Knead on floured surface until smooth, about 1 minute. Let rest 10 minutes. Press dough to bottom and up sides of greased 13” pizza pan.
Preheat oven to 375 degrees F. Sprinkle half of the mozzarella cheese over crust. Top with diced potatoes. Sprinkle with garlic. Top with chicken, mushrooms, and green pepper. Sprinkle with remaining mozzarella cheese. Add sliced tomatoes, bacon, olives and parmesan cheese. Bake about 20 minutes or until crust is golden brown. To serve cut into wedges.
Note
Note: I have assembled this pizza up to 2 hours ahead with great results. Instead of baking immediately after it is assembled, cover it and place it in the refrigerator until you are ready to bake.