Ingredients
Method
Instructions
- Crumble the fresh yeast into the lukewarm water, add the 1/2 teaspoon sugar, and stir until dissolved. Mix the flour and 1 teaspoon salt in a large bowl. Pour in the yeast mixture and 2 tablespoons of the olive oil. Knead with a dough hook or by hand for 5 to 10 minutes until the dough is smooth and elastic. Shape into a ball, dust lightly with flour, and let rise in the covered bowl for about 1 hour or until doubled.
- While the dough rises, make the sauce. Heat the remaining 1 tablespoon olive oil in a saucepan over medium heat. Add the chopped onion and garlic and cook until soft and translucent. Add the canned tomatoes with their juices, crushing them with a spoon. Season with salt, pepper, the pinch of sugar, and Italian seasoning. Simmer uncovered for 30 to 40 minutes, stirring occasionally, until the sauce is thickened. Taste and adjust seasonings.
- Turn the risen dough out onto a lightly floured surface. Punch it down and knead it again forcefully, slapping it against the surface to release excess air. Divide the dough into 4 equal pieces, shape each into a ball, cover loosely, and let rest for 30 minutes.
- Preheat the oven to 475°F (240°C), or 425°F (220°C) for convection. Season the chicken breasts with salt and pepper. Heat a drizzle of olive oil in a skillet over medium-high heat, then cook the chicken for 4 to 5 minutes per side until cooked through. Let the chicken rest briefly, then slice thinly. Wash the plum tomatoes and slice them. Slice or tear the mozzarella.
- Roll out each dough ball on a lightly floured surface to an 8-inch round, about 22 cm across. Place on parchment-lined baking sheets. Spread a thin layer of the tomato sauce over each round, leaving a border. Scatter the tomato slices, mozzarella, and sliced chicken evenly over the sauce. Bake the pizzas, one or two at a time, in the preheated oven for about 15 minutes until the crust is crisp and golden.
- Rinse the basil and pat it dry; pull off the leaves. Drizzle the hot pizzas with extra olive oil, scatter the basil leaves on top, and serve immediately.
Nutrition
Notes
To substitute dry yeast: use 2 1/4 teaspoons (one packet) active dry yeast and dissolve it in the water; let the dough rise a little longer if needed.
Use a pizza stone or a baking steel if you have one; preheat it in the oven to get an extra-crisp crust.
Store leftover pizzas in an airtight container in the fridge for up to 3 days; reheat in a 400°F oven rather than the microwave to keep the crust crisp.
The tomato sauce can be made up to 48 hours in advance and kept covered in the refrigerator.
For a lighter version, use part-skim mozzarella or reduce the mozzarella to 12 ounces.
Pat the mozzarella dry before slicing to help prevent a watery pizza.
If using already cooked or leftover chicken, skip the searing step and just slice it for the topping.