1/2 c all purpose, unbleached flour (plus more for dusting)
1 3/4 c King Arthur bread flour
1/2 c warm water
1/2 c warm milk
1/8 tsp active dry yeast
1 tsp honey
pinch of salt
4 canned plum tomatoes, diced
2 cloves garlic, chopped
1 tbsp extra virgin olive oil
pinch of salt
pinch of red pepper flakes
1/4 c cooked chicken, lightly pulled
Loosely* 1/2 c fresh mozzarella, lightly pulled
5 tbsp caramelized red onion
5 tbsp goat cheese
5 PEPPADEW® peppers, roughly chopped
*Loose means unpacked into a measuring cup.
Preheat the oven to 500ºF.
For the dough, combine all the ingredients into a large glass mixing bowl. Transfer the dough onto a well-floured work surface, and knead for two minutes. The dough should still be slightly tacky, but not sticky. Coat the dough with olive oil and let rise for 4 hours. An hour before you are ready to bake the pizza, add one large red onion (sliced) into a medium heated pan coated with olive oil. Add a pinch of salt, and reduce the heat to low after 10 minutes. Cover and let cook for another 40 minutes, or until the onion is brown and drastically reduced in size. For the marinara, simply heat olive oil on low and the tomatoes, garlic, salt, and red pepper flakes. Cook for 6 minutes.
Once the dough is done rising, transfer it onto a well floured surface. Cover a rolling pin in flour and roll out well over 14 inches each way. You should have stretched the dough to roughly 16 inches in all directions, but this is an imperfect rustic pizza, so as long as you have enough to elapse around the edges of your pizza pan, you’re doing a swell job. Add the marinara. Add the mozzarella, chicken, PEPPADEW® peppers, goat cheese, and caramelized onion. Gently, but not perfectly, place the edges over the pizza. Be sure that you cover all the space of the pizza pan— you don’t want to end up with a smaller pizza.
Most edges were actually rolled out to about 18-19 inches. This pizza is similar to what some call a “rustic tart pizza,”
Bake for 8-10 minutes, or until the edges of the pizza are golden brown.