Ingredients

The following ingredients have 12 Servings
  • 1 tsp. instant or active dry yeast
  • 1 1/2 c. warm water
  • 4 c. all-purpose flour
  • 1 tsp. kosher salt
  • 1/3 c. olive oil
  • 2 chicken breasts, sliced in half crosswise
  • kosher salt and black pepper
  • Olive oil, for the pan 
  • 2 ripe avocados, sliced
  • 1/2 lime, juiced
  • 2 5oz. balls fresh mozzarella cheese, sliced
  • 1/2 small red onion, minced
  • 3 green onions, sliced
  • 4 oz. grape tomatoes, sliced
  • fresh cilantro, for topping

Instruction

  • For the crust: Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
  • In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
  • Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
  • When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
  • For the toppings: Season the chicken breasts with a little salt and pepper and place on an oiled grill pan. Grill 4 to 5 min on each side or until no longer pink inside. Remove from the pan and let cool, then thinly slice.
  • Slice the avocados and toss with the lime juice. Set aside.
  • Preheat the oven to 375˚. Top the crust with the mozzarella, sliced chicken, avocado and red onion. Bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
  • As soon as the pizza comes out of the oven, sprinkle on the green onions, tomatoes and cilantro. Slice up and serve immediately!