Chicken Artichoke Skillet Pizza

Chicken Artichoke Skillet Pizza Recipe

Ingredients

Pizza Dough

• 500 g Antimo Caputo "00" Flour
• 325 g water
• 10 g salt
• 5 g dry active yeast

Pizza Sauce

• 1 (28 oz) can Ciao DOP Certified San Marzano Tomatoes
• 2 cloves garlic, minced
• 2 tbsp fresh basil, minced
• 1 1/2 tbsp sugar
• 1 1/2 tbsp salt

Pizza Topping

• Grilled artichoke
• Grilled chicken breast
• Cattleman’s Grill Italiano Seasoning
• Baby spinach
• Mozzarella, diced or grated
• Olive oil

Instructions

Pizza Dough

Combine all ingredients in a stand mixer. Mix until all flour is incorporated, then a minute longer. Place in an oiled bowl. Let rise until doubled in size.

Divide in 3 or 4 pieces. Roll into balls. Let rest at least thirty minutes before stretching/rolling.

Pizza Sauce

Combine ingredients. Bring to a simmer. Taste and adjust seasoning.

Grilled Chicken

Preheat your Yoder Smokers YS640 to 400°F. Season your chicken breasts with Cattleman’s Grill Italiano Seasoning and grill at 400°F until internal temperature reaches 160°F (check the temperature using an instant read thermometer like the Maverick PT-75). Rest five minutes. Dice.

Assemble pizza

Increase your cooker to 475°F. Stretch the dough to 14 inches. Place in an oiled 12” Lodge Cast Iron Skillet. Brush the crust with olive oil. Spread a layer of pizza sauce over the dough. Top sauce with spinach, then mozzarella, then diced grilled artichoke and chicken breast.

Bake at 475°F until dough is cooked through, about 20 minutes.