Chicken Pizza with Caramelized Onions

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I have a bookcase full of cookbooks, binders full of recipes pulled from foodie magazines and an alarming number of pins and bookmarks of recipes to try. And yet? The very best pizza dough recipe I’ve ever made / eaten came from a grocery store flier! I know right?! Way to go Foodland!

Obviously, my kids see me in then kitchen everyday. Sometimes, I’m messing around and making something utterly ridic and other times I’m making something painfully run of the mill like stew or chicken alfredo or something. No matter what I’m up to though, at least one of them wants to be a part of the action. Usually, I can find some task to delegate to them, so they are helping without helping so much I have a serious mess on my hands. But then there are times when they want to do something that screams let them make a serious mess in the kitchen, and so I do.

When we make pizza, they are hands on the whole way. They help knead the dough, they roll out their own pizzas and they choose, chop and put on their own toppings. They even help each other, it’s the cutest thing. It is a disaster too though, like, I can’t even understand how they make such a mess. But. They are so happy while they do it and when it’s time to eat their creations, they’re all so proud of themselves!

Chicken Pizza with Caramelized Onions via Foodland Flier

Dough: 1 cup very warm water (120F-130F) 1/2 teaspoon salt 2 1/4 teaspoons instant yeast 3 1/4 – 3 1/2 cups flour 1/2 teaspoon olive oil

Pizza: 1 cup shredded cheese (your choice) 1 chicken breast, cooked and cubed 1 onion, chopped and caramelized 1 teaspoon rosemary

Combine the water, salt and yeast. Add 1 cup of flour and mix with a wooden spoon until you have a loose batter.
Add another two cups of flour and mix a few minutes more until it looks a little ragged. If it feels too stuff add a little water (up to about 1/3 cup). Now attack it with your electric mixer and dough hook attachment. Let it sit for a bit while you gather toppings.
The only real tip worth sharing when it comes to caramelizing onions is that you can’t possibly rush it. It’s all about bringing out the natural flavor of the onion, so you’re going to have to cook them for about 30 minutes in a little olive oil. If your burner is too hot, you will have to add a little water to keep them from drying out. Now having said that, if you like your onions sweet, you can always add a pinch of sugar to help that along.
Roll out your dough to whatever size you’d like, either on a lightly floured counter or between sheets of parchment paper. We all made little individual pizzas. We baked them for about 20 minutes at 375F and they turned out great! I love, love, love this dough recipe.

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