Cheesy Garlic Broccoli (Print Version)

# Ingredients:

→ Pizza Base

01 - 2 cups of regular all-purpose flour
02 - 3/4 cup water (warm)
03 - 1 teaspoon of active yeast (dry)
04 - A teaspoon of salt

→ Spiced Chicken

05 - 1 chicken breast
06 - 1 tablespoon of ground New Mexican chili
07 - 1/2 teaspoon of chipotle (optional)
08 - 1/4 teaspoon of salt
09 - Black pepper, freshly cracked, to taste
10 - A tablespoon of olive oil

→ Pizza Sauce and Toppings

11 - 1 cup of pickled jalapeños
12 - 1 cup of mozzarella cut into cubes
13 - 2 tablespoons of olive oil (for making garlic oil)
14 - 2 garlic cloves, minced fresh
15 - A small pinch of salt for the garlic oil

# Instructions:

01 - In a bowl, mix warm water with yeast until dissolved. Stir in the flour and salt, then start kneading. Use your hands to work the dough on a flat surface until it comes together. If it’s sticky, sprinkle in a little more flour. Cover, let it sit and rise for 30 minutes (or up to 2 hours).
02 - Grab a small bowl and mix the olive oil with the minced garlic and a little salt. Use the back of a spoon to mash the garlic into the oil so the flavors combine well.
03 - Chop the chicken breast into small pieces. Mix it with the chili powders, salt, and pepper. Heat olive oil in a pan over medium-high heat, then cook the chicken. Don’t over-cook as the oven will finish it.
04 - Cut the dough into four parts. Take one piece (makes a 10-inch pizza) and roll it thin on parchment paper. If the dough pulls back, let it rest before rolling again.
05 - Preheat the oven to 400°F. Bake your rolled dough for about 1 minute. Next, spread the garlic oil, scatter the chicken, cheese, and jalapeños on top. Bake for 8–10 minutes till the crust is golden brown.

# Notes:

01 - The dough recipe makes thin crusts for four pizzas; toppings are for two pizzas.
02 - If you make extra dough, wrap and store it in the fridge for up to five days.
03 - A super-thin crust will make the toppings shine, so don’t make it too thick.
04 - Don’t use much garlic oil—half a tablespoon per pizza is plenty to keep it crispy.

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