When I was pregnant with Evan, my cooking came to an abrupt halt due to a short period of bedrest followed by morning sickness for the rest of the first trimester. I lived off of mostly pasta and sandwiches, while Chad ordered a lot of take out. Pizza from Papa Murphy’s became a weekly (sometimes more) occurrence. Chad’s favorite from there is the Herb Chicken Mediterranean deLITE. It is a thin crust pizza topped with olive oil, garlic, herb chicken, spinach, sun-dried tomatoes, feta cheese, and herbs.
Carpe Season posted a copy cat to try at home. I made the pizza on a slightly thicker crust and topped it with garlic infused olive oil, chicken coated in dried herbs, mozzarella, feta, spinach, and sun-dried tomatoes. It was a huge hit.
I finally got a pizza stone and this was the first pizza to break it in. What a difference! I preheated the stone in the oven and used this baker’s peel, Totally Bamboo Pizza Peel, to transfer the pizza. I noticed a huge improvement in the texture of the crust. I can’t believe I have gone this long without one.