How about a bread machine pizza dough that turns out a delicious pizza crust each and every time with very little effort on your part?

Well this fantastic roasted chicken, pancetta and potato pizza is just one of 250 bread machine recipes in Judith Fertig's new cookbook The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas.

Prep time: 1 hour, 30 minutes

Cook time: 10 minutes

Bread Machine Pizza Dough:
1 teaspoon (5 mL) granulated sugar
2 teaspoons (10 mL) salt
1 1/2 cups (375 mL) lukewarm water
2 tablespoons (30 mL) olive oil
3 1/2 cups (875 mL) bread flour
2 1/4 teaspoons (11 mL) instant or bread machine yeast

Topping:
2 tablespoons (30 mL) olive oil
1/2 teaspoon (2 mL) hot pepper flakes
1/2 teaspoon (2 mL) dried basil
4 small potatoes, baked and sliced
1 large red onion, thinly sliced
4 ounces (125 g) pancetta, diced
2 cups (500 mL) shredded rotisserie chicken
2 cups (500 mL) shredded mozzarella cheese
2 cups (500 mL) shredded provolone cheese
1 cup (250 mL) shredded Asiago cheese
1 tablespoon (15 mL) chopped fresh rosemary

Equipment Needed:
Bread machine with a 1 1/2 pound (750 g) capacity
Rolling pin
2 large baking sheets, lined with parchment paper and sprinkled with cornmeal

Dough:
Add sugar, salt, water and oil to the bread pan. Spoon flour on top of liquid. Add yeast.

Select the Dough cycle and press Start.

When the cycle is finished, transfer the dough to a floured surface and punch it down gently.

Preheat the oven to 450°F (230°C).

Divide dough into 8 pieces and lightly dust tops with flour. Roll out each piece into a 6-inch (15 cm) circle. Place on prepared baking sheets.

Topping:
Lightly brush each crust with oil. Sprinkle with hot pepper flakes and basil. Arrange potatoes, red onion, pancetta and chicken on top, dividing evenly. Top with mozzarella, provolone and Asiago. Sprinkle with rosemary.

Bake one sheet at a time for 10 to 12 minutes or until pancetta is browned, cheese is bubbling and crust is golden brown. Let cool slightly on pans, then slice and serve.

Makes 8 individual pizzas

• If your bread machine pizza dough does not form a ball during the first few minutes of kneading, do one of two things: if the dough looks dry and crumbly, add 1 tbs (15 mL) water at 1-minute intervals until the dough forms a ball; if the dough looks wet, add 1 tbs (15 mL) bread flour at 1-minute intervals until the dough forms a ball.
• As you roll out the dough, if it feels too springy and elastic, let it rest for 2 to 3 minutes, then try again.
• To prevent the dough from rising too much and making a very thick crust, roll out and top 4 of the crusts and get them in the oven, then roll out the remaining four.