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
This pizza recipe is an easy and delicious way to use up leftover grilled chicken and baked potatoes.
You can also use a store-bought rotisserie chicken in this recipe and microwave the potatoes.
The mix of grilled chicken, a bit of pancetta and the seasonings makes for a savory and yummmy pizza topping.
Top it all off with a mix of three cheeses and some fresh rosemary and oh Judith what a delicious recipe you have created!
If you have a bread machine you will definitely want to give this chicken pizza a try. One of the great bread machine recipes and oh so good.
Roasted Chicken, Pancetta and Potato Pizza
- 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
Bread Machine Pizza Dough:
- 1 teaspoon granulated sugar
- 2 teaspoons salt
- 1 1/2 cups lukewarm water
- 2 tablespoons olive oil
- 3 1/2 cups bread flour
- 2 1/4 teaspoons bread machine yeast, or instant yeast
- 2 tablespoons olive oil
- 1/2 teaspoon hot pepper flakes
- 1/2 teaspoon dried basil
- 4 potatoes, small, baked and sliced
- 1 red onion, large, thinly sliced
- 4 ounces pancetta, diced
- 2 cups rotisserie chicken, shredded
- 2 cups mozzarella cheese, shredded
- 2 cups provolone cheese, shredded
- 1 cup Asiago cheese, shredded
- 1 tablespoon fresh rosemary, chopped
- 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.
- 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.
- 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.