Papa Murphy’s Herb Chicken Mediterranean Delite Pizza

Papa Murphy’s Herb Chicken Mediterranean Delite Pizza

With tomorrow being Super Bowl LI, many will be making all sorts of goodies for their Super Bowl parties. Today’s recipe is for a delicious homemade pizza with garlic, chicken, sun dried tomatoes, feta cheese, and baby spinach.

The best part about making your own pizza – you can control the thickness of your dough and the amount of toppings you want to enjoy. Plus – it is so much cheaper. If you prefer, you can add your favorite herbs to the dough as well for extra flavor or you can stuff your crust (I love those string cheese sticks just for that reason.)

For those that are afraid to make their own dough from scratch – there are refrigerated doughs in your supermarket and many sell fresh pizza dough by the pound. Your favorite pizzeria may even sell you some.

Make your pizza the size you want – individual servings or just one. Turn it into a calzone (turnover) or pizza pockets by folding in half and pinching closed or roll your dough into a rectangle and top with toppings leaving a ½-inch border – roll like a jelly roll (to make a stromboli) - pinch to seal – seam side down to bake - dipping into the sauce when serving, if desired. If making a stormboli, slice with a serrated knife to serve.

Crust Ingredients:
1 cup warm water (110 degrees)
1/2 teaspoon salt
2 to 2.5 cups bread flour (or all-purpose flour)
2 teaspoons active dry yeast

Sauce Ingredients:
1/3 cup Italian salad dressing – the “zestier” the better for flavor
2-3 cloves minced garlic
1/2 teaspoon salt
dash of black pepper

3-4 cups (12-16 ounces) shredded mozzarella cheese
1-2 cups cooked cubed chicken breast – leftovers work well
1/3 cup Sun Dried tomatoes
1/2 to 3/4 cup crumbled feta cheese
1/3 cup diced onions, optional
1 cup (or one small handful) fresh baby spinach leaves
1 medium-large Roma tomato, diced
Crushed red pepper, for serving (optional)
Parmesan cheese, for serving (optional)

  1. To make pizza crust, combine warm water and salt in a mixing bowl. Add about 2 cups of the flour, along with the yeast, and stir until a sticky dough forms. Add more flour as needed, and knead dough with clean hands until a soft, elastic dough forms. Knead for 5 minutes or so.

If you have a bread machine, set machine to “dough” cycle and put ingredients into the machine in order listed. (Start with 2 cups of flour and add more as it kneads if the dough looks too sticky.) Dough should be slightly sticky, but smooth and elastic. I allow my bread machine to knead the dough for about 15 minutes (or until dough looks smooth and elastic) before turning off the machine and pulling out the dough to use.

  1. Liberally butter a 16-inch round pizza pan. With clean buttery hands, spread and press the dough into the pan to form a pizza crust.

  2. Mix sauce ingredients together and spread over the dough. The sun dried tomatoes can get too dark if they’re added last; the spinach shrinks substantially as it cooks and will look like a lot less in the end! – just a note

If you like a thinner crust, pre-heat oven and bake immediately if you prefer a slightly thicker/fluffier crust, allow pizza to rest for 15-20 minutes before baking.

  1. Pre-heat oven to 450 degrees. Bake pizza for 10-12 minutes, until the crust is browned on bottom and the toppings are hot and bubbly.
    If I’m using a thinner, non-stick pizza pan, I bake it on the top oven rack. For a heavier/thicker stainless steel pan, I use the bottom oven rack to ensure that the crust gets fully cooked.
  2. Remove pizza from oven; cut into slices after about 5 minutes. Serve with crushed red pepper and Parmesan cheese if desired.