Chicken Feta Pizza

This is a very yummy non-traditional pizza.

• Pizza crust of choice (I make homemade)
• Canned tomato sauce
• Garlic salt
• Cooked chicken, diced or shredded (leftover, canned, etc.)
• Feta cheese
• Red onion, thinly sliced
• Herbs of choice (Herbs de Provence, oregano, basil, rosemary, thyme...)

Form pizza crust.
Spread very thin layer of tomato sauce on crust.
Sprinkle with garlic salt.
Top with chicken, feta and red onion.
Sprinkle with herbs.
Bake at 450 F for about 12 minutes.

OLIVE OIL Bread Dough

This dough makes great loaves of bread (as explained below), focaccia, calezones, or pizza crust.

3 cups warm water
1/4 cup olive oil
1 1/2 T. yeast
1 1/2 T. kosher (course) salt
1 T. sugar
6 1/2 cups bread flour

Mix all of the ingredients together in a large container.  My favorite type is a commercial cold food storage container like this one.  It is just the right size, fits nicely in my fridge and has a lid that just sits on top without snapping tight which is what you need to avoid a messy explosion of yeasty gasses.  Let this rise on the counter 2 or 3 hours.  Then it is ready to use, but will be less sticky if placed in the refrigerator for a while first.  This makes 4 pounds of dough and will keep 10-14 days this way.  Because we can go through a lot of bread, I usually will divide the dough in half and form 2 large loaves.  I let these rise 1 1/2 - 2 hours and then I bake them at 350 degrees F for 45 minutes.