Steak, Mushroom and Asparagus Flatbreads

Leftover ingredients can be quite a challenge, but sometimes also yield the best new dinners! That was the case here. I had uncooked steak and vegetables from a stir fry earlier in the week, and so I combined them to make this very delicious flatbread. Even the kids (who dislike asparagus usually) gobbled it up! I guess garlicky bread and cheese makes most things edible! Ha!

Like a stir fry, you can vary flatbread (or pizza) ingredients with whatever your leftovers are. Another great way to use up leftovers is in an egg bake or quiche. Get creative!

Even though this dinner was born from leftovers, it is so good that I might plan to buy this combo of ingredients for next time.

Find more inspiration at Inspiration Monday, Busy Monday, Mix it Up, Inspire Me, Inspire Me2, Fabulous, Show and Share, Create, Link, Inspire, Hearth and Soul, Wow Me, Wow Us, Full Plate, Recipe Sharing.

Steak, Mushroom and Asparagus Flatbreads

3 large Na'an breads or flatbreads
2 1/2 tsp. olive oil, divided
3/4 tsp. garlic seasoning blend
1 1/2 cups shredded mozzarella or Italian blend cheese
8 oz. top sirloin steak
1 cup chopped asparagus
1 cup sliced mushrooms

Season the steak generously with salt and pepper, or your favorite steak seasoning. Heat a grill pan over medium high heat, and when hot, add the steak. Grill for 3 minutes on each side or until it is not quite as done as you prefer (it will cook more in the oven!). Let rest for 5 minutes and then slice.

Meanwhile, heat a skillet over medium high heat and then add 1 tsp. olive oil. Add asparagus and mushrooms and stir fry for 2-3 minutes until mushrooms have softened and asparagus is crisp-tender.

Place flatbreads on a baking stone and brush about 1/2 tsp. oil over each. Top with 1/2 cup cheese on each flatbread. Distribute the vegetables evenly among the three. Divide the steak among the flatbreads.

Bake at 425 for 8-10 minutes until cheese is bubbly. Cut into wedges and serve immediately.

Chicken and Brie Flatbread with Spinach and Raspberries

I love, love, love flatbread and all the different combinations that can be invented. This was a quick dinner that I "threw together" for convenience and to use up leftovers. And sometimes those turn into the best dinners!

I loved the combination here of spinach and brie with just a hint of raspberries to for color and to brighten the flavors. I'll need to make sure I have these ingredients "leftover" again soon!

Although we ate this for dinner, it would make a fabulous snack/appetizer for all those football games coming up, or any kind of party you're throwing. And you could easily sub blackberries for the raspberries, or a different kind of cheese if you don't have brie. It's all very versatile.

If you're using cooked chicken (I had a rotisserie chicken in the fridge) this dinner/app can be ready in a matter of minutes. It will probably take longer to heat up your oven than to throw this together.

Find more great ideas at Inspiration Monday, Mix it Up, Full Plate, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Chicken and Brie Flatbread with Spinach and Raspberries

2 large Naan or flatbreads (garlic or regular)
1 tsp. olive oil
1/2 cup shredded mozzarella cheese
2/3 cup cooked, shredded chicken
2 handfuls fresh baby spinach
8 slices Brie
10-12 fresh raspberries

Place flatbreads on a baking sheet and brush with olive oil. Divide the mozzarella cheese between the flatbreads, then top with spinach, chicken, raspberries and Brie. Bake at 425 for 10-13 minutes until flatbread is crispy and cheese is melted. Makes 2 main dish servings or 6-8 appetizer servings.

Thai Chicken Pizza

We eat a lot of pizza/flatbread at our house, so I'm always looking for some new and different flavors. This was a winning combo for everyone in the family! They said it reminded them of chicken lettuce wraps, which they adore, probably because of the peanut sauce. And I loved serving a pizza that featured chicken and some veggies on top!

I used a simple pizza crust recipe that doesn't require a rise. I've included that recipe here, but feel free to use your favorite (here's mine), or even use store bought dough. It's the toppings that shine here, so no one is going to care!

Find more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Foodie Friday.

Thai Chicken Pizza

Quick and Easy Pizza Crust:
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured parchment paper piece and roll/pat into a round or rectangle, or whatever you can manage.

Chicken Topping:

1 cup shredded cooked chicken
2 cups shredded mozzarella
2 green onions, chopped
1/2 cup white bean sprouts
1/2 cup carrots, shredded
1 Tbsp. roasted peanuts, chopped
1 Tbsp. cilantro, chopped

For Peanut Sauce:

1/2 cup peanut butter
2 tsp. red wine vinegar
1 tsp. minced ginger
2 tsp. minced garlic
2 tsp. soy sauce
1 tsp. chili garlic sauce
2 Tbsp. water

Heat your oven to 500 and place a pizza stone in the oven to heat while you assemble the pizza.

Combine all ingredients for peanut sauce in a sauce pan over medium heat. Bring the sauce to a gently boil for one minute. Mix 1/4 cup peanut sauce with chicken.

Cover flatbread with remaining peanut sauce. Add half the cheese, then chicken, bean sprouts, carrots and scallions. Sprinkle the remaining cheese over the flatbread then top it with the chopped peanuts.

Carefully transfer the parchment paper to the pizza stone, and bake until crisp and cheese is bubbly and golden, about 12 minutes. (You can transfer it using a pizza peel, or you can put in on an inverted jelly roll pan to transfer.)

When flatbread is finished, sprinkle with cilantro. Serve immediately.

Serves 4-6.

Chicken Pepper Jack Flatbread (or pizza!)

I love finding new and different ways to prepare pizza. This one has just the right amount of kick from the salsa and the pepper jack cheese. And since it's chicken, you don't have to feel quite as guilty...We love flatbreads and this one adapts nicely. You can use your favorite color of bell pepper - or use mini peppers for a beautiful combo! This would also make a great party appetizer - everything about this is so versatile. What's not to love?

Find more great stuff at Create Link Inspire, Clever Chicks, Try a New Recipe, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Us, Wow Me, Full Plate.

Chicken Pepper Jack Flatbread

1 Tbsp. olive oil
1/2 cup chopped sweet onion
1 cup diced red, yellow and/or green bell peppers
1 pound of homemade pizza dough, or 4 flatbreads
1/2 cup salsa
1 cup cooked and shredded chicken
1 1/2 cups shredded Pepper Jack Cheese

Heat oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add peppers; sauté 5 minutes or until crisp-tender. Meanwhile, unroll pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray; press dough evenly to all edges of pan. Bake at 425 for 8 minutes. (If using flatbreads, simply place them on a pizza pan or cookie sheet - no need to prebake.)

Stir salsa into cooked vegetables; spread over partially baked crust or flatbreads. Top with chicken and then cheese.

Bake at 425 for 10 to 12 minutes or until crust is deep golden brown and cheese is melted. Cut into squares or slices.

Recipe Source: Adapted from My Baking Addiction

Mediterranean Shrimp Flatbreads

This dish came about when I needed something interesting for dinner and wanted to use what was in my freezer and my pantry. I was glad to have all these ingredients, because together they made for a wonderful pizza-like experience! You can certainly change up the ingredients too, and add olives or other things that you like. (Sun dried tomatoes or real tomatoes might also be a nice addition, especially for color!)

These are super quick, and paired with a salad, they make for a wonderful meal.

Find more great ideas at Inspiration Monday, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Inspire Me, Tasty Tuesday, Tickle my Tastebuds, Hearth and Soul, What's Cooking.

Mediterranean Shrimp Flatbreads

2 pieces flatbread or naan
1 tsp. olive oil
1/2 tsp. garlic herb spice blend
1 cup baby spinach
1 small jar artichoke hearts, drained
1/4 cup roasted red pepper strips
6 oz. medium cooked shrimp, tails removed
1/4 cup feta cheese crumbles
1 cup shredded mozzarella cheese

Place flatbreads on a large baking sheet or pizza stone. Spread each flatbread with half of the olive oil and half the seasoning. Divide the rest of the toppings evenly among the flatbreads, starting with spinach and ending with feta. Bake at 400 for 8-10 minutes or until cheese is bubbly. Makes 2 main dish servings or 6-8 appetizer servings.

Prosciutto and Roasted Asparagus Flatbreads/Pizza with Bleu Cheese

I love coming up with new things to eat based on produce and other ingredients I have on hand. After a catered event at work, I found myself with leftovers of shrimp wrapped with prosciutto. I deconstructed them and made Cajun Shrimp Pasta and then came up with this treatment for the prosciutto and the asparagus and bleu cheese I had in the fridge.

I used some Naan that was in my freezer to make these mini pizzas or flatbreads, but a regular 12-14" pizza crust would work equally well. These flavors are incredible together! These would also be fantastic on the grill, which is a great option since it seems that SUMMER IS FINALLY HERE!

Place the asparagus and mushrooms on a large baking sheet and drizzle with garlicky olive oil. Roast for 15 minutes.

Prepare your crust by rolling it out to a 12-14" circle or rectangle. If you're using flatbreads, just throw them on a baking sheet or pizza stone. Brush with additional garlicky oil. (I have some that's already prepared but the recipe below tells you how to make your own.)

Sprinkle the mozzarella over the crust/flatbreads, then top with the prosciutto.

Add the asparagus and mushroom mixture,

then sprinkle with bleu cheese.

Bake for 10-15 minutes until the top is bubble and crust/flatbread is golden.

This is SO delicious. I cannot overstate its deliciousness!

One year ago: Almond Grape Tea Cake
Two years ago: Blueberry Chicken Salad
Three years ago: Raspberry Chocolate Oat Bars
Four years ago: Coconut Macadamia Triangles
Five years ago: Garlic Mashed New Potatoes

Get more inspiration at Cast Party, What's Cooking, What's Cooking 2, Yuck Stops Here, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodie Friday 2, Friday Flash, Friday Frenzy.

Prosciutto and Roasted Asparagus Flatbreads/Pizza with Bleu Cheese

1 pound pizza dough, or 2-3 flatbreads
1/2 pound asparagus, trimmed and cut into 1-inch lengths
4 oz. mushrooms, quartered
3-4 tsp. olive oil
1 clove garlic, minced
1 cup shredded mozzarella cheese
3 oz. prosciutto
1/4 cup bleu cheese

Combine the olive oil and garlic in a small dish. Roll out pizza dough to a 12-14" circle or rectangle and brush with about 1/3 of the garlic-infused oil.

Place the asparagus and mushrooms on a large baking sheet and drizzle with the remaining oil. Roast at 425 for 15 minutes.

Sprinkle the mozzarella over the crust/flatbreads, then top with the prosciutto. Add the asparagus and mushroom mixture, then sprinkle with bleu cheese.

Increase the oven to 450 and bake for 10-15 minutes until the top is bubble and crust/flatbread is golden.

Brussels Sprouts and Bacon Pizza

I love to have many varieties of pizza in my repertoire. And brussels sprouts and bacon is one of my favorite combos, so I knew that this would be great on a pizza. This pizza is on a traditional marinara or red sauce, but I think it would also be fabulous on a garlic white sauce. If you try it, let me know how it turns out!

In the recipe below, I've linked to my favorite pizza crust recipe. It uses a food processor. If you prefer to use your bread machine, this is a great option. Use whatever crust recipe you like best, but if it's been chilled or frozen, be sure it comes to room temperature before you work with it.

Place a pizza stone in the oven and heat the oven to 500.

For the topping, start by cooking the bacon. I always like to cut it into pieces before I cook it, so it cooks more quickly and evenly.

Drain off all but 2 Tablespoons of the bacon grease, then add the brussels sprouts (I used my food processor to make quick work of shredding the sprouts!),

garlic,

and Worcestershire sauce. Cook and stir for about 2 minutes or until the sprouts are softened.

Stretch out your pizza dough and place it on a large piece of parchment. I like to place the parchment on an inverted baking sheet for stability and to help transfer it to the pizza stone later. Top with the pizza sauce,

then the mozzarella and the brussels sprouts mixture.

Finally, top with the Parmesan.

Transfer the parchment to the pizza stone and bake for 10-12 minutes or until the cheese is bubbly and the crust is golden.

Let rest for a couple minutes before cutting and serving, and enjoying!

One year ago: Banana Waffles
Two years ago: Caramel Chocolate Pumpkin Blondies
Three years ago: Marbled Peanut Butter Brownies
Four years ago: Pasta with Garlic Shrimp and Broccoli

Find more great stuff at Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, Friday Frenzy.

Brussels Sprouts and Bacon Pizza

1 pound homemade or prepared pizza dough (I use this recipe)
4-5 slices bacon, cut into 1-inch pieces
1 Tbsp. Worcestershire sauce
2 cloves garlic, minced or crushed
1/2 pound Brussels sprouts, sliced thin (or shredded in a food processor)
1/2 - 3/4 cup marinara or pizza sauce
1 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese

Place a pizza stone in the oven and heat the oven to 500.

Heat a large skillet over medium heat. Cook the bacon pieces until lightly browned. Stir in the Worcestershire sauce, garlic and brussels sprouts. Cook for 1-2 minutes or until brussels sprouts soften. Season with salt and pepper, and set aside to cool.

With lightly greased hands, stretch out the pizza dough to a 10-12 inch round. Lay the stretched out dough on a piece of parchment paper. (I place the parchment over an inverted 1/2 sheet cake pan.)

Spread the sauce on the dough. Top with the mozzarella, then the brussels sprouts/bacon mixture, then top with parmesan.

Bake for 10-12 minutes or until the crust is golden. Allow the pizza to cool for a few minutes, then slice and serve. Serves 4 as main course.

Recipe Source: Adapted from White on Rice Couple

Spinach Artichoke Pizza

Oh, this is delicious pizza! Kind of like spinach and artichoke dip with a crust, it is a delightful meatless meal (you won't even miss the meat!) and would be great for an appetizer when cut into smaller pieces.

Either way, I'm sure it will disappear quickly, so make sure you get to taste some for yourself.

I have found the best success with pizza when the pizza stone is hot in the oven and you transfer the pizza onto it. So place the stone in the oven and heat to 475. Stretch and shape the pizza dough over a sheet of parchment paper to a 13-inch round, or whatever shape you like. (I like to do this over a large baking pan turned upside down - I think it makes it easier to transfer than a peel.)

Brush with 1 Tbsp. olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest.

In a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the

and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out.

In the same skillet, melt butter over medium heat, then add in flour and salt and cook 2 minutes, stirring constantly. Slowly whisk in milk

and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Remove from heat and stir in minced garlic and sautéed spinach.

Chop remaining fresh spinach.

To assemble pizza, spread the white sauce evenly over pizza crust. Top with chopped artichokes,

fresh spinach,

mozzarella

and Parmesan. Carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown.

Let rest for a few minutes, then slice and serve!

One year ago: Cranberry Bliss Bars
Two years ago: Caramel Chocolate Fudge
Three years ago: Chocolate Caramel Peanut Butter Pretzels
Four years ago: Shrimp and Corn Chowder


Find more inspiration at Meatless Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Totally Tasty Tuesday, Create Link Inspire, Tuesday Talent Show, Clever Chicks, Share Your Stuff.

Spinach Artichoke Pizza

1 pound pizza dough
8 oz fresh spinach, divided
2 Tbsp. butter
2 Tbsp. flour
3/4 cup milk
1/4 tsp. salt
1 clove garlic, minced
2 Tbsp. olive oil, divided
1 1/2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
6 - 8 canned artichoke hearts packed in water, drained well and quartered

Place pizza stone in oven and heat to 475. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge. Brush with 1 Tbsp. olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest.

In a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out.

In the same skillet, melt butter over medium heat, then add in flour and salt and cook 2 minutes, stirring constantly. Slowly whisk in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Remove from heat and stir in minced garlic and sautéed spinach.

Chop remaining fresh spinach.

To assemble pizza, spread the white sauce evenly over pizza crust. Sprinkle chopped, fresh spinach over sauce followed by chopped artichokes, mozzarella and Parmesan. Carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown.

Recipe Source: Adapted from Cooking Classy

Cajun Shrimp Pizza

What do you think? Will we ever exhaust the possibilities for pizza? I'm not sure. I'm just glad to have a lot of options. This Cajun Shrimp Pizza is one of the best. You can tell, just from seeing all the beautiful toppings chopped up.

And, three kinds of cheese!!! Combine them all on the best crust ever, and you will have a great dinner.

Start by seasoning the shrimp. Add as much Cajun seasoning as you think you will like, probably about 1-2 teaspoons.

Then toss the shrimp around to make sure it's all coated. Stretch out your pizza dough, and place it on a large sheet of parchment. Top the dough with the pizza sauce, then sprinkle on the mozzarella, parmesan and pepper jack.

Add the green onions,

then the red onions, the roasted red pepper slices,

and finally the shrimp.

If you'd like to, you can sprinkle the pizza with additional Cajun seasoning. Now transfer the pizza to a hot pizza stone and bake for 10-12 minutes or until the cheese is bubbly and crust is golden. (If you need a tutorial about this, check out the Chicken, Spinach and Feta pizza step by step.)

Let the pizza rest a few minutes before you cut into slices and serve!

One year ago: Blueberry Chicken Salad
Two years ago: Raspberry Chocolate Oat Bars

Three years ago: Coconut Macadamia Triangles

Four years ago: Toasted Almond Granola

Get more great ideas at Mop it Up Mondays, Mix it Up Mondays, Melt in Your Mouth Monday, On the Menu, Tasty Tuesday (#2), Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2).

Cajun Shrimp Pizza

1 pound pizza dough
1/3 cup pizza sauce
1/2 lb. large cooked shrimp
Cajun seasoning, to taste (about 1-2 tsp.)
1 oz. grated Parmesan cheese
3 oz. shredded mozzarella cheese
3 oz. shredded Pepper Jack cheese
1 roasted red pepper, sliced
1/4 cup red onion, chopped
1/4 cup chopped green onions

Preheat the oven and a pizza stone at 475 for 30 minutes.

Place the shrimp in a small bowl and sprinkle with 1-2 teaspoons of Cajun seasoning. Stir to be sure all the shrimps are coated.

Roll out the pizza dough and place on a large sheet of parchment paper. Top the crust with a thin layer of pizza sauce, the sprinkle on the mozzarella, Parmesan, and Pepper Jack cheeses. Top with roasted red pepper, red onion, and green onions. Top the pizza with the shrimp, and sprinkle on more Cajun seasoning if you like.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

Recipe Source: Adapted from Annie's Eats

Chicken, Spinach and Feta Pizza

I love to have lots of different pizza varieties in my repertoire, so when I saw this recipe on Lynne's blog, I knew it would be my pick for Secret Recipe Club this month. Lynne started her blog as a way to track her goal to bake every day for 365 days. And she lives in a southern climate! That AC must have been rockin'.

I adapted this recipe slightly - her version is for the grill, but that wouldn't work for me as 1) I don't have a grill and 2) it's 0 degrees actual temperature here so there's no way I'm standing outside over a grill. (Although I suppose it would warm me up slightly... but only slightly.)

This pizza is so good! I loved the feta - a perfect pairing with chicken and spinach. Try it, you'll like it!

Start by making the crust. You can use a mixer or a food processor. I use a food processor.

Combine the yeast and 1/2 cup of the warm water (in at least a 2 cup measuring cup cause you're adding more water later!) then let stand for about 5 minutes. Meanwhile, combine the flour and salt and pulse just to combine. Add the remaining water to the yeast, then pour it into the food processor.

Add the olive oil

and pulse until it's all combined. Check the dough - it should pull away from the side of the bowl. If it doesn't, add more flour 1/4 cup at a time until the dough pulls away, like this:

Now lightly oil a large bowl and transfer the dough into it. Then turn the dough a few times to coat with the oil. Cover with plastic wrap and place in a warm, dry place. I like to use my oven with just the light on. (Just remember not to use the oven for baking something else!) Let the dough rise for about 1 1/2 hours or until about doubled in size.

Now, it's time to get ready to make the pizza. Place a pizza stone on the bottom rack of your oven and preheat the oven to 475.

This dough recipe makes enough for two pizzas. So divide the dough in half, and wrap one half in plastic wrap, then place in a freezer bag. Freeze the dough for up to 3 months - you can have a great pizza in a few weeks! (or sooner)

Take the remaining dough and shape it into a circle, or something resembling a circle, and place it on parchment paper that you have lightly dusted with either flour or cornmeal. Brush some olive oil around the rim of the crust.

Now it's time for the toppings! In a large skillet over medium-high heat, heat the olive oil til hot then add the garlic. Let sizzle for a minute, then add the mushrooms.

Saute the mushrooms for about a minute, then reduce the heat to medium. Add the spinach

and cook until it's wilted, about 2 minutes.

Transfer the garlicky mushrooms and spinach to the crust.

Add the chicken,

then crumble on the feta,

and sprinkle on the mozzarella.

Now it's time to transfer the pizza to the hot pizza stone. Remember, it's HOT. To help with the transfer, I like to use a cookie sheet upside down. I carefully move the pizza on the parchment to the upside down cookie sheet, then slide it onto the pizza stone. (Sorry, only a final picture of this step - it takes two hands, and it's hot!)

Bake the pizza for 8-10 minutes or until the crust is golden and the cheese is all melty.

There is no guilt in this pizza - it has spinach!

One year ago: Chocolate Mousse Cake with Raspberry Sauce
Two years ago: Strawberry Coffeecake
Three years ago: Peanut Butter Cup Cheesecake

Chicken, Spinach and Feta Pizza

Crust:
1/2 cup warm water
2 3/4 tsp. active dry yeast
4 cups flour, plus more for dusting
1 1/2 tsp. salt
1 1/4 cup water, at room temperature
2 Tbsp. olive oil

Topping:
2 Tbsp. olive oil, divided
1 tsp. minced garlic
3 ounces fresh baby spinach
4 button mushrooms, chopped
1 cup cooked shredded chicken
1 cup shredded Mozzarella cheese
1/2 cup crumbled Feta cheese

For the crust:

Combine the yeast and 1/2 cup warm water in a large measuring cup. Let stand for 5 minutes. Fit the dough blade into the bowl of a food processor and add the flour and salt. Add the remaining water to the yeast mixture and then pour it into the flour. Add in the olive oil. Pulse and process until the dough comes away from the side of the bowl, adding more flour, 1/4 cup at a time, if necessary.

Transfer dough to a lightly oiled bowl, and turn to coat. Cover with plastic wrap and place in a warm, dry place. Let rise for 1 1/2 hours or until doubled in size.

Place a pizza stone on the lowest shelf of the oven and preheat the oven to 475. Divide the pizza dough in half. Wrap half in plastic wrap and place in a freezer bag; freeze for later use. Shape the other half into a circle and place on a flour- or cornmeal-dusted piece of parchment paper. Brush the rim of the crust with 1 Tbsp. of the olive oil.

Pour the remaining oil in a large skillet and heat over medium high heat. When the oil is hot, add the garlic and let it sizzle for a few seconds. Add the mushrooms and saute for a minute until they are coated with the garlic. Reduce the heat to medium and add the spinach, cooking and stirring until all the spinach is wilted.

Transfer the vegetable mixture to the crust and spread evenly. Top with the chicken, feta and mozzarella. Carefully transfer the pizza and parchment (use a cutting board or large cookie sheet turned upside down) to the hot pizza stone. Bake for 8-10 minutes or until the crust is golden and cheese is melted. Serves 4.