Garlic Butter Chicken with Cauliflower Rice by Nee

Ingredients

• 2.5 cups All-Purpose Flour (sifted)
• 1 cup Warm Water (around 40°C (110°F))
• 2 tsp Active Dry Yeast (proofed in warm water with a pinch of sugar)
• 1 tsp Granulated Sugar (helps activate yeast)
• 1 tsp Salt (fine sea salt)
• 2 tbsp Olive Oil (extra virgin preferred)
• 1/2 cup Tomato Sauce (plain or seasoned)
• 2 cloves Garlic (minced)
• 1 tsp Dried Oregano (optional)
• 1.5 cups Mozzarella Cheese (shredded)
• 8 leaves Fresh Basil Leaves (torn, for garnish)

Instructions

1. Proof the Yeast

   In a small cup, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5‑7 minutes until frothy.

   Time: PT7M

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together sifted flour, salt, and dried oregano.

   Time: PT3M

3. Combine Wet Ingredients

   Make a well in the dry mixture, pour in the proofed yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT4M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 6‑8 minutes until smooth and elastic.

   Time: PT8M

5. First Rise

   Place the dough back in the bowl, cover with a clean kitchen towel, and let rise in a warm spot for 45 minutes or until doubled in size.

   Time: PT45M

6. Preheat Oven

   While the dough is rising, preheat the oven to 230°C (450°F). If using a pizza stone, place it on the middle rack to heat.

   Time: PT10M

   Temperature: 230°C

7. Shape the Pizza Base

   Punch down the risen dough, divide into two equal pieces (for two 12‑inch pizzas) or keep whole for one large pizza. Roll or stretch each piece on a parchment‑lined baking sheet to about ¼‑inch thickness.

   Time: PT5M

8. Add Sauce and Toppings

   Spread tomato sauce evenly over the base, leaving a small border. Sprinkle minced garlic, then distribute shredded mozzarella. Add any optional toppings you like.

   Time: PT4M

9. Bake the Pizza

   Slide the pizza (with parchment) onto the hot baking sheet or pizza stone. Bake for 12‑15 minutes, or until the crust is golden and cheese is bubbling and lightly browned.

   Time: PT15M

   Temperature: 230°C

10. Finish and Serve

    Remove pizza from oven, let rest for 2 minutes, then garnish with torn fresh basil leaves. Slice and serve hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

28g

Fat

10g

Fiber

2g