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To make the pizza crust:
1¼ c. warm water
½ t. dry yeast
pinch of sugar
4 c. white spelt flour
1 t. salt
2 T. olive oil
Dissolve the yeast and sugar in the warm water and let stand for five to ten minutes. Sift the flour and
salt into a large bowl. Make a well in the flour and pour in the yeast mixture and the olive oil. Mix
until flour is incorporated into the liquid. Turn out onto a floured counter top and knead for ten minutes until smooth and elastic. Roll the lump of dough in an oiled bowl to coat and place in a warm location to double in bulk, about one hour. When doubled, roll out onto a 12”x 18” pizza pan. (large round will work as well) dusted with cornmeal.
Toppings:
8 ounces tofu cream cheese with herbs or regular cream cheese
½ lemon
½ t. oregano
2 T. olive oil
½ green pepper
½ yellow onion
one garlic clove
¼ t. salt
2½ c. chicken strips, sliced either from poached, boneless chicken breast or roasted whole chicken.
1 c. quartered canned artichoke hearts
¼ c. sun-dried tomatoes
1/3 c. pitted sliced green olives
1 c. grated pecorino Romano cheese
Preheat oven to 425 degrees.
Apply in order:
1. Mix 8 ounces of tofu cream cheese with herbs or regular cream cheese with juice from half
a lemon until smooth. Spread this over the dough to within ½ inch of the edges.
2. Sprinkle ½ t. oregano over the cream cheese.
3. Heat 2 T. olive oil in a skillet over medium heat and sauté sliced green pepper, sliced yellow
onion, and clove garlic, sliced.. Sprinkle with ¼ t. of salt and sauté until the onion is translucent
and the green pepper tender-crisp. Spread this over the cream cheese.
4. Distribute over the vegetables 2½ c. chicken strips.
5. Quarter one cup of canned artichoke hearts. Distribute over the chicken.
6. Over the chicken, scatter ¼ c. sun-dried tomatoes, softened by pouring boiling water over
them in a bowl and allowing to stand for 20 min. Drain and chop. (If using sun-dried tomatoes
in olive oil, simply drain and chop.)
7. Next, sprinkle over 1/3 c. green olives, pitted and sliced.
8. Top the pizza with 1 c. grated pecorino Romano cheese.
Bake the pizza in a preheated oven for 20 min. or until dough is crispy and beginning to brown
around the edges.
Makes 9 – 10 large pieces.
