40 Clove Garlic Chicken Pizza

We had leftover 40 clove chicken the other night and I decided to try a little experiment. Seriously ... I think that's pretty much all I do these days ... experiment ! I wanted to try and change up the dough a bit. Last time I made it, I found it a bit hard to roll out and I had read that adding a small amount of gluten flour will help with elasticity. So ... I made my dough like this ....

1 and 1/3 cup water
2 TBLS honey
2 TBLS olive oil
2 cups whole wheat flour
2 cups whole wheat spelt flour
1 TBLS gluten flour
3/4 tsp salt
1 and 1/4 tsp yeast

This dough was really nice. It is much wetter and required more flour on the surface to roll but the taste was great ! I think I'll try adding half as much gluten flour next time and see what that does. I'll tweak it til it's perfect !! :)

Here's the pizza before we put the mozzarella on top ...

The toppings went like this :

Tomato Sauce:
2 TBLS tomato paste
1 TBLS thickened cream
Leftover garlic and onions from the 40 clove garlic chicken

Mix and spread on dough.

The Rest of It:
One small potato, unpeeled, uncooked and thinly sliced
Leftover 40 clove garlic chicken, maybe we used about 1/2 a cup ? Do it to your liking.
A handful of fresh baby spinach leaves
A dozen or so kalamata style olives
Three homemade sun dried tomatoes, defrosted earlier and cut into chunks
Red onion, sliced
Spring onion, chopped
Camembert cheese, slivered

And then top with mozarella cheese. Bake in oven 15/20 minutes on 400F/200C.

ABSOLUTELY DELICIOUS !!