Copycat Thin and Crispy White Pizza
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Unrated
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Prep Time
25 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
443 kcal
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Course
Main Course
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Cuisine
American
Copycat Thin and Crispy White Pizza
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This recipe was inspired by Newman's Own® Thin & Crispy White Pizza and is thoroughly delicious!
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Ingredients
For Crust - Bread Machine
- 1 1/2 Cup water warm
- 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 cheese spread garlic and herb
- 2 Tablespoons sour cream
- 1 Teaspoon chives fresh, chopped fine
- 1/2 Teaspoon onion powder
- 1 Teaspoon sugar
- 1 Teaspoon olive oil
- 1/4 Teaspoon black pepper fresh ground, to taste
For toppings
- 6 Tablespoons feta cheese
- 1/2 Pound mozzarella cheese
- 2 spinach large handfuls
- 2 chicken thigh leftovers work perfectly, boneless, skinless
- 1 Teaspoon oregano fresh, 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!
Equipments used:
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 Information
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Calories
443kcal
(22%)
Carbohydrates
52g
(17%)
Protein
16g
(32%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
41mg
(14%)
Sodium
957mg
(40%)
Potassium
148mg
(3%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
365IU
(7%)
Vitamin C
0.2mg
(0%)
Calcium
241mg
(24%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 41mg | 14% |
| Sodium | 957mg | 40% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 241mg | 24% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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