Name: Chicken and Garlic Pizza
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 to 6 servings
Ingredients: 3 cups all-purpose flour; 1 cup lukewarm water; 2 tablespoons soybean oil; 1 1/2 teaspoons salt; 2 teaspoons yeast; 1 teaspoon sugar; 4 small russet potatoes; 1/2 cup mayonnaise; 1 1/2 teaspoons salt; 1 teaspoon minced garlic; 1 teaspoon ground white pepper; 2 tablespoons soybean oil; 1/2 cup shredded mozzarella; 1 cup sliced mushrooms; 1/3 cup chopped onions; 1 cup well drained and chopped marinated artichoke hearts; 1 cup chopped and cooked shredded chicken

Directions

Special equipment:

a dough docker roller

For the dough: Add the flour, water, soybean oil and salt to a dough mixer and mix for 12 minutes. Slowly add the yeast and sugar, then mix for 10 minutes while checking for signs of rising. Once you have the perfect consistency, weigh out two 18-ounce portions of dough and roll into balls (save the remaining dough for another use). Let sit at room temperature.
For the garlic sauce: Peel the potatoes, then cut into halves or thirds depending on the size and rinse with water. Put the potatoes in a pot with enough water to cover the potatoes. Let boil until soft, 15 to 20 minutes; drain and reserve 1/3 cup potato cooking water. Let the potatoes cool, then put in a bowl and blend with an electric whisk with the mayo, salt, garlic and white pepper, adding potato water as necessary, until smooth and creamy.
Preheat the oven to 500 degrees F.
For the toppings: Flatten a ball of dough with a rolling pin, then puncture it with a dough docker roller. Repeat with the remaining dough ball. Stretch and shape each into a 15-inch pizza canvas. Add soybean oil around the edges of the pizzas. Add about 1/2 cup garlic sauce to the middle of each pizza, leaving two inches sauce-free for the crust where you placed the oil. Add the toppings: mozzarella, mushrooms, onions, artichoke hearts and chicken. Bake for 5 minutes. Cut and serve!