So now here's the question...
Have you ever.... gone to a restaurant and ordered something that was really, really good that you felt like you just had to have the recipe for it? But of course, we all know that the restaurant isn't going to give you the recipe for it just because you like it so much. So you try to figure out what's in the food you just ate. You try to remember every ingredient that you taste or see in your plate but when you try to make it at home, it just isn't the same! That is frustrating. I know, sure you could go back and spend 20 something bucks for the plate but ugh! It would be so great to have that recipe!! Well, although you might not be like that in the scenario but I am. I am obsessed. In fact, there's this dish at Cheesecake factory that I absolutely LOVE but I still haven't been able to figure out how to make it just like there. I've tried five different times but still not nearly as good as the one at the restaurant. It's so frustrating. Anyway, you're probably wondering where this is going... Sorry about the long entry.... but I just wanted to say that I love Garlic Chicken Pizza at Round Table. Whenever we go there, we order it. Then one night, I just wanted to see if I could make it. I honestly thought I was going to fail. But the result was... phenomenal! It was just like the one from Round Table. The only complaint would be the pizza crust. It wasn't as crusty as the other one but it's because we don't own a stone pizza pan which I think makes a big difference. However, the pizza dough was very good and the flavor of garlic chicken with basil leaves and fresh tomatoes was a hit. I hope you like it as much as my family does. :)
Garlic Chicken Pizza
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(Adapted from Betty Crocker's)
2 1/2 to 3 cups all-purpose or bread flour
1 tbsp sugar
1 tsp salt
2 1/4 tsps active dry yeast
3 tbsps olive oil
1 cup very warm water (120-130 degrees F)
Mix 1 cup of the flour, the sugar, salt, and yeast in large bowl. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough on lightly floured surface. Knead 5-8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap and let rest 30 minutes. Continue as directed below for thin crusts or thick crusts.
For thin crusts:
Heat oven to 425 degrees F. Grease 2 cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on cookie sheets. Partially bake 7-8 minutes or until crust just begins to brown. Add toppings and bake at 425 degrees F for 8-10 more minutes.
For thick crusts:
Grease 2 square pans, 8x8x2 inches, or 2 round pans, 9x1 1/2 inches, with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of pan. Cover loosely with plastic wrap and let rise in warm place 30-40 minutes or until almost double. Move oven rack to lowest position. Heat oven to 375 degrees F. Partially bake 20-22 minutes or until crust just begins to brown. Add toppings and bake at the same temperature for 8-10 more minutes.
Garlic chicken toppings:
1 boneless, skinless chicken breast, thawed and seasoned with 1/2 garlic salt (Santa Maria if you have it) and 1/4 teaspoon paprika (pappy if you have it)
2 tablespoons butter, melted
2-3 cloves garlic, minced
1/2 cup mozzarella cheese, shredded
5-6 fresh basil leaves (leaves only) or more if desired, torn
2 brown mushrooms, sliced into small pieces
1 diced fresh tomatoes, seeds removed
1/3 cup Parmesan cheese, shredded
1 green onion, chopped
1. Grill chicken on a hot pan or grill until it is cooked through. Remove the chicken from the pan or grill and slice them into bite sizes.
2. In a small bowl, combine melted butter and minced garlic and mix well. Spread the butter mixture on partially baked pizza dough. Top it with mozzarella cheese, basil leaves, chicken, mushrooms, tomatoes, green onion, and Parmesan cheese. Sprinkle black pepper lightly.
3. Now you're all ready to bake it!