Copycat Thin and Crispy White Pizza
This recipe was inspired by Newman's Own® Thin & Crispy White Pizza and is thoroughly delicious!
Servings 8 servings
Calories 443kcal
Cost $5
Equipment
Ingredients
For Crust - Bread Machine
- 1 1/2 Cup Warm Water
- 2 Tablespoons Olive Oil
- 2 tsp Salt
- 3 1/4 Cup all-purpose flour
- 1-2 Cup oat flour Process oats in food processor to create fine flour
- 2 Teaspoon Sugar
- 2 Teaspoon active dry yeast preferably Pizza Crust yeast
For Sauce
- 2 cloves garlic, pasted
- 1 pinch Salt
- 3 Ounces garlic and herb cheese spread
- 2 Tablespoons sour cream
- 1 Teaspoon fresh chives, chopped fine
- 1/2 Teaspoon onion powder
- 1 Teaspoon Sugar
- 1 Teaspoon Olive Oil
- 1/4 Teaspoon Fresh ground black pepper to taste
For toppings
- 6 Tablespoons Feta cheese
- 1/2 Pound mozzarella cheese
- 2 large handfuls spinach
- 2 chicken thighs, boneless, skinless leftovers work perfectly
- 1 Teaspoon fresh oregano, chopped
Instructions
- Put ingredients for the crust in a bread machine or in a mixer, but start with only 1 cup of oats. Turn on dough only settings. After a minute, look at the dough to check it's stiffness. I had to add almost the whole other cup of oat flour to get it to the right consistency. If you use pizza crust yeast, the dough doesn't need to go through the rise cycle. Just the knead cycle.
- Paste the garlic with a pinch of garlic and a bit of olive oil. Chop the garlic and smash it with the side of a chef's knife until a smooth paste forms.
- Mix all the garlic and the rest of the sauce ingredients well.
- Cut the chicken in bite-sized pieces and saute' in a bit of olive oil until lightly browned and cooked through. Remove to a plate. You can also use leftover chicken, if you do, remove this step.
- Saute' spinach in the same pan just until wilted. Set aside.
- When dough is done, roll out on a well floured board until desired thickness.
- With a very hot grill, (500° F) place dough directly on grates, or use a grilling mat. Flip when the dough is browned (only about 3 minutes). Immediately after turning, top with the sauce, then the chicken, feta, spinach and oregano. Close lid. It should only take 3 minutes on the other side too.
- Serve hot!
Notes
Leftover chicken is perfect for this pizza.
Refrigerate leftovers.
Leftovers last 3-4 days but will never last that long.
Don't freeze.
Nutrition
Calories: 443kcal | Carbohydrates: 52g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 957mg | Potassium: 148mg | Fiber: 2g | Sugar: 3g | Vitamin A: 365IU | Vitamin C: 0.2mg | Calcium: 241mg | Iron: 3.2mg