Papa Murphys Garlic Chicken Pizza Copycat Recipes

Steps:

• 1. Mix the ranch and garlic together and put on the crust.
• 2. Top with chicken, onion, tomato, mushrooms, and cheese.
• 3. Bake at 350 degrees for 15 minutes or until crust is done and cheese is melted.
• 4. Top with Parmesan cheese.

Steps:

• Dough n a large Bosch mixer (if you have a Kitchen Aid, divide the recipe in half), combine the flour, salt, yeast, sugar, and dough enhancer. In a glass liquid measuring bowl, warm the water in the microwave for 2 minutes. (I did this by hand since I don't have a mixer. Little extra work, but totally do-able). Add the water and oil to the flour mixture a few cups at a time. When combined, let the dough mix for 2 minutes. Dough should be elastic and not stick to your fingers. Add more flour if too sticky, more water if too dry. Let the mixer knead the dough for 8 minutes. Preheat oven to 500ºF. Place a pizza stone (best for a crispy crust) in the oven while it is heating up. Or use a greased baking sheet. Shape dough into a large circle, then cut it into four sections with a knife. Lightly oil counter top and roll out each pizza crust with a rolling pin. Fold over the edges and press down to form a crust. With a fork, pierce pizza dough every inch or two to reduce the number of bubbles in the crust. Sprinkle cornmeal or flour on the pizza pans and place pizza dough on pans by folding over half the dough on your forearm and then lifting dough onto pizza pan. Bake each pizza for 4 minutes at 500ºF. You can freeze pizza crust (when cooled) or continue with toppings. Remove hot crust from oven and top with ½ cup cheese first (this will keep the frozen pizza from getting soggy). Prepare pizza sauce (recipe follows) and pour sauce on top of cheese. Pile on toppings; top again with cheese. Cool pizza and then wrap it in plastic wrap without the pan. Label "425ºF for 10 to 15-18 minutes" and freeze. You can also freeze extra sauce in zip-top freezer bags. To serve: Do not defrost frozen pizza. Remove and discard plastic wrap. Place pizza on a pizza stone dusted with cornmeal, or on an aluminum pan in the oven while it is pre-heating to 425ºF. When the oven reaches 425ºF, bake for 15-18 minutes or until cheese is melted and crust is golden. Boy, this is a lot of info. Did I mention brushing the crust with egg white or butter before the final bake? Yummy, it adds a nice touch! Now, go on and impress the fam with your cost-friendly, better than delivery or carryout, pizza!

Steps:

• To Make The Dough (The following directions are for those of you who don't have a bread maker) (If you do have a bread maker follow its directions using the ingredients listed):.
• Preheat the oven to the lowest setting possible- only warm. Dissolve the yeast in the water and set aside for approx 5 minutes. Do not use water that is hotter than 120 degrees F because it will kill your yeast. Use hot sink water. In about five minutes there will be a little froth on the bowl of yeast. This shows that it is working. (Note: Check the expiration date on your yeast before you use it).
• Get out a big mixing bowl, and add your flour, salt, and sugar. Mix well and make a little well in the center. Slowly add your yeast water mix in the well and mix in the flour with a spoon. Mix well. The dough will be sticky. Do not over mix- this will ruin your dough. Make a dough ball and leave in the bowl.
• Get out 2 sheets of foil and lay them out on your counter. Sprinkle a little flour on the foil, and then place your dough ball in the center. Lightly oil your hands and then start kneading for a couple minutes.
• Get out another bowl and lightly oil the bowl just to coat. Place your dough ball in the bowl and turn once to coat the dough with the oil. Secure airtight with plastic wrap. Place in the oven just to warm.
• Let sit for 2 hours in the oven to rise. A warm oven is extremely important. Room temperature will not rise your dough properly.
• After 2 hours punch the dough down and separate it into two pieces. Form 2 nice balls. (If you are not making the pizza this same day than you can stick it in the refrigerator covered and sealed for only 1 day. ) (Then let it rise when you are ready to make it in a warm oven for 2 hours).
• If you are making it the same day than place one ball back in the same bowl, and get out another bowl and lightly coat it with olive oil. Seal both very well with plastic wrap- air tight. Place back in the oven to warm for another 1 1/2 hours.
• After your time has passed- than you take your dough balls and roll them one by one into a 9 inch pizza. 1/2 inch thick.
• Heat your oven to 350.
• At this point you are ready to dress your pizza. The original recipe calls for you to bake your pizza on a pizza stone. If you decide to use a pizza stone you need to heat it in the oven for one hour to get nice and hot before use.
• Roasted Garlic Paste.
• First preheat the oven to 325 degrees F.
• In a small bowl add the garlic with the olive oil and mix well. Spread on the bottom of a baking pan and roast approx 30 minutes until browned. After the time has passed stir the garlic well and cook another 12 minutes. Let this cool to the touch and add it to a food processor along with the water and mix till it looks like a fine peanut butter. This makes about 1/4 cup.
• Garlic Shallot Butter with Lemon.
• Turn your burner on medium and add your 1 Tablespoon of butter to the pan. Next add the minced garlic, thyme, and minced shallots. Continue to cook till the onions start to turn brown. Turn your burner to high heat, and add the sprinkle of white pepper, fresh lemon juice, chicken cube, and wine. Continue to stir , and cook until the mixture is reduced. Once it is reduced add your remainder 2 Tablespoons of butter, and keep on low until your pizza is ready. If you are making this pizza later- than place in an airtight container and keep refrigerated until ready to use.
• Assembling your pizza.
• Now is the easy part. All we do is assemble the pizza.
• Your oven needs to be preheating now if it is not already. Your dough should be rolled out and ready for the topping.
• First place a thin layer of the garlic paste on your 9 inch pizza. Sprinkle your mozzarella cheese on the pizza. Then with a slotted spoon, scoop your onions on the pizza.
• Next you want to add your shredded chicken to the pizza, Romano cheese, and sprinkle parsley on the pizza. Place your pizza in the middle rack of the oven.( If you are using the pizza stone, you want to transfer the pizza over to the warm stone to bake).
• You want to bake the pizza till the crust is crisp and the cheese is melted. This takes approx 8 minutes.
• Repeat the same steps for the second pizza.
• Variations of Pizza.
• With your Homemade pizza crust- you can make many different pizza's.
• The recipe for the California Garlic paste is above. Any other pizza that you decide to make whether it be the pepperoni and cheese, or the sausage and mushroom- spread a layer of this paste over the bottom of the crust before you put on your pizza sauce. It gives the pizza a phenomenal taste.
• I will note- we do make several pizza's and freeze them. You want to bake the prepared pizza just for a couple minutes to pre-cook it, not all the way. This way when you do cook it later- it will taste just like the original day you made them. If you make 9 inch pizza's a large freezer bag fits the pizza perfect.

Steps:

• Heat oven to 400 degrees F.
• Mix all of the ingredients for the creamy garlic sauce. Spread creamy garlic sauce on top of crust.
• Add fresh vegetable toppings listed (and any other toppings you like).
• Sprinkle cheeses on top, and bake for 8-10 minutes or until heated through.

Steps:

• Mix together the first three ingredients in a glass container with a two cup or large capacity. Allow to sit for eight to ten minutes. The mixture will froth somewhat. Place flour and salt in a large bowl or in the mixing bowl of a mixer with a dough hook. A bread machine set to manual will also work. Add liquid to flour and mix thoroughly for four to six minutes, adding flour or water if dough is too dry or wet. The end result should be slightly stick and firm. Remove from bowl and place in an airtight bag, draping the bag nearly but not completely closed to allow gases to escape. Leave in a warm place for an hour and a half for proper rising. Do not allow to rise more than two hours. Bread machine users may allow dough to rise inside the bread machine. Place on a fourteen inch pizza sheet for thick crust and a sixteen inch sheet for thin crust. Roll out and prick with fork. Cover with plastic wrap and allow to rise fifteen to twenty minutes more. Prick with fork again. Top pizza as desired. Preheat oven to 475 to 525°F (thicker toppings will require a higher temperature) and bake until crust is golden on the edges and cheese has browned and is bubbly. Notes: Do not be tempted to substitute the high gluten flour in this recipe for all purpose. All purpose flour may make an edible pizza crust, but it is never going to make a great one. The spring in bread flour is needed to duplicate the chewy texture of real Papa Murphy's pizza. This recipe may seem complex, but the crust it creates just cannot be beat. Make many small pizzas, as described in the recipe or fewer large ones if you are comfortable with shaping big pizzas.