Ingredients:

  • 500g Type 00 Flour
  • 325ml lukewarm water
  • 10g fine sea salt
  • 3g active dry yeast
  • 250g chicken breast, sliced into thin medallions
  • 60ml extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 sprig fresh rosemary
  • 0.5 tsp coarse kosher salt
  • 150g fresh mozzarella, torn
  • 100g Italian fontina, shredded
  • 60g Gorgonzola Dolce
  • 40g Parmigiano-Reggiano, freshly grated

Instructions:

  1. Mix the 325ml lukewarm water with 3g active dry yeast in a small bowl. Let it sit for 5 minutes until it looks slightly foamy on top.
  2. Combine the 500g Type 00 Flour and 10g fine sea salt in a large bowl. Pour in the yeast mixture and stir with a sturdy spoon until a shaggy mass forms.
  3. Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
  4. Heat 60ml extra virgin olive oil in a skillet over medium heat. Add the 6 cloves garlic, thinly sliced and the 1 sprig fresh rosemary. Sizzle for 2 minutes until the garlic is fragrant and pale gold.
  5. Remove the garlic and rosemary from the oil with a slotted spoon. Increase heat to high and add the 250g chicken breast medallions. Sear for 2 minutes until the edges are golden but the center is slightly underdone. Season with 0.5 tsp coarse kosher salt.
  6. Preheat your oven to its maximum setting (usually 250°C/480°F). If using a pizza stone, place it inside now.
  7. Divide the dough into two balls. Stretch each ball into a 12 inch circle. Brush the surface generously with the reserved garlic infused olive oil.
  8. Distribute the 150g fresh mozzarella, 100g Italian fontina, and 60g Gorgonzola Dolce evenly. Top with the seared chicken, the cooked garlic slices, and the rosemary needles.
  9. Sprinkle the 40g Parmigiano Reggiano over the top.
  10. Slide the pizza onto the hot stone or tray. Bake for 8 to 10 minutes until the crust is charred and the cheese is bubbling and browned.