I'm on a bit of a pizza kick lately, and as mentioned in the previous post, I'm trying to use up things in my freezer. I still have a bunch of that roasted chicken from a catering gig last month frozen, and so I decided to make pizza with it - again! - and use a new pizza dough recipe I came across in Food Network Magazine, a publication I really look forward to receiving each month.Yesterday, in addition to making blueberry crumble, I made a chicken, red onion, kalamata olive, and mushroom pizza. It was delish!
The pizza dough recipe is here, and it came from the March 2011 issue of the magazine. I really liked this recipe. It made enough that I could divide it in three portions and put the other two in the freezer, and it was quite a light crust that bubbled up attractively when baked.
It's been a great weekend of food around here, that's for sure!
