Ingredients

Instructions

  1. Combine warm water, yeast, and honey; let sit 5 minutes to dissolve and activate yeast.
  2. Stir together yeast mixture, water, olive oil, salt, and 1 cup flour; gradually add remaining flour, stirring, until dough comes together; knead (a KitchenAid stand mixer works well) for 10 minutes until soft, smooth, and elastic.
  3. Turn dough into an oiled bowl; cover and allow to rise at room temperature for about 45 minutes or until doubled.
  4. Preheat oven to 450° (you may optionally preheat your pizza stone for a crispier crust) and sprinkle pizza stone lightly with cornmeal; set pizza stone aside.
  5. Punch down dough; turn dough onto a lightly floured surface; press dough out thinly into a circular shape; lift and transfer dough onto prepared pizza stone; press dough outward until it covers the pizza stone; using your fingers form a ridge around the outer edge.
  6. Parbake pizza crust for 3-4 minutes.
  7. Meanwhile, combine ricotta and mozzarella cheeses, alfredo sauce, garlic, salt and pepper; stir to blend well.
  8. Remove parbaked pizza crust from oven and pat down any overly-puffed-up spots using with the palm of your hand or a clean kitchen towel; spread sauce evenly over surface of pizza crust.
  9. Top pizza first with spinach, then with chicken, then with artichokes and sundried tomatoes, and finally with an even sprinkling of parmesan cheese.
  10. Return pizza to oven and bake and additional 15-18 minutes until crust is golden-brown and cheese is melted and just beginning to brown; remove pizza from oven and let stand a couple minutes before slicing ~ Enjoy!
  11. NOTE: Please don't hesitate to use a Boboli or other prepared pizza crust if you're short on time!