Chicken & Broccoli Pizza with Lemon Cream Sauce (Bertucci's Silano Pizza copycat)

Pizza Dough (makes enough dough for 2 pizzas)

• 3 1/2 to 4 cups bread flour (plus extra for kneading)
• 1 teaspoon sugar
• 2 1/4 teaspoons fast-rising instant dry yeast
• 2 teaspoons sea salt
• 1 1/2 cups warm (110 degrees fahrenheit) water
• 2 tablespoons olive oil (plus more for coating the bowl)

-Combine the bread flour, sugar, yeast and salt in the bowl of your mixer

-With the mixer running (on a low speed, to prevent the flour from flying out of the bowl),

drizzle in the olive oil. Add the warm water.

-Slowly increase the speed as the flour is incorporated. Beat until the dough comes

together into a ball. If the dough is too dry add water (one tablespoon at a time), if it is

too wet add flour (one tablespoon at a time).

-Once the dough has formed a solid ball, remove it from the mixer and place it onto a

lightly floured surface.

-Knead until smooth.

-Brush a large bowl with olive oil and place the dough into the bowl, turning to coat all

surfaces.

-Cover the bowl with plastic wrap and let the dough rise in a warm area about an hour,

until doubled in size.

-After it has risen, divide the dough in two and let it rest for 10 minutes before spreading

it into your pizza pans.

Lemon Cream Sauce

• 3 Tablespoons butter
• 4 oz cream cheese
• 1/4 cup sour cream
• 1 teaspoon garlic powder
• 1/4 cup milk (I used 1%, use what you have)
• pinch each salt and pepper
• 1/2 cup grated Parmesan cheese
• juice from 1 lemon

-in a small saucepan over medium heat, add butter, cream cheese, sour cream, garlic

powder, and milk. Stir constantly until ingredients are melted and smooth.

-Remove from heat. Stir in lemon juice and grated parmesan.

Grilled Lemon Chicken