Don't you feel bored making the same pizza all the time? I do. That's why after making hawaiian pizza with thick crust all the time, then this time *yesterday to be exact* I made some experiment. I tried to make a new crust and topping recipe.

Thin crust from Kitchen Simplicity was my choice this time. The original recipe was made from AP flour, then I changed it into half AP flour half whole wheat flour. And for the topping, I tried the combination of chicken, cilantro and gorgonzola cheese with mayonnaise and mustard sauce *honestly, those are the only ingredients left in my fridge :)*

Surprisingly, the outcome of my experiment is really good! The crust is perfect *my hubby liked the thin crust more than the thick one now :)*, and the topping and sauce really made a perfect combination. I guess, this recipe is my to-be-true-recipe :).

Thin Crust Chicken Gorgonzola Pizza

Pizza Crust:
1 cup warm water
1 Tbsp. sugar
1-1/2 tsp. yeast
2 tsp. olive oil
1 tsp. salt
3 Tbsps. apple cider vinegar
2 cups all-purpose flour
1-1/2 cups whole wheat flour

Pizza Sauce:
1-1/2 cups mayonnaise
1/4 cup mustard
1 Tbsp. sugar (I used 2 tbsps. splenda)
1 Tbsp. garlic powder
1 Tbsp. garlic salt
1/2 tsp. kosher salt
1/4 tsp. black pepper
1-1/2 tsp. oregano
2 tsp. pizza seasoning

2 pieces chicken fillet, boiled and shredded
1/2 red onion, sliced
1 can black olives, sliced
3/4 cup cilantro leaves, rinsed and drained
3/4 cup crumbled gorgonzola cheese
1-1/2 cup shredded mozzarella cheese

For Pizza Crust:
Mix all-purpose flour and whole wheat flour in a medium bowl. Set aside.
Stir together water and sugar. Sprinkle yeast over top. Let proof for 10 min.
Stir in oil, salt, vinegar and 2 cups flour mixture until well incorporated.
Add additional flour mixture and knead until pliable and barely sticky. If you use standing mixer, set the speed at speed 2 and beat it with dough attachment until pliable and barely sticky.
Place in a greased bowl, cover and let rise for 1 hour or until doubled in bulk.
Once doubled, punch it down.
Roll and stretch the dough to cover a 14-inch ungreased pizza pan. Cover with pizza sauce and toppings of choice.
Bake at 500ºF for 10-12 min. until browned and bubbly.

For Pizza Sauce:
In a saucepan, combine all ingredients. Stir until well combined. Heat it over medium heat until bubbly. Turn off the heat and set aside.

For Assemble:
Lay the pizza dough to cover a 14-inch ungreased pizza pan. Prick the dough with fork. Cover the dough with pizza sauce and toppings. Bake in preheated oven at 500F for 10-12 minutes until browned and bubbly.


  1. Hubby saya juga lebih suka thin crust pizza, dan kebanyakan di sini tuh pizza2 mmg thin crusts semua, tp aku lebih suka yg model2 pizza hut dgn crust tebel ;). Rajin bgt Bel, buat pizza sendiri, kita di sini selalu beli, krn pizza itu bejibun di mana-mana dan sgt murah juga, jd males buat...!

  2. Bel
    gorgonzola itu kejunya kayak gimana sih bentuknya? beli dimana?

  3. @CG: iya yah sin, cuma bedanya thin ama thick crust tuh, kalo yang thick lebi cepet kenyang dibanding yang thin...huehehehe.
    Biasa sin, iseng, benernya mah pizza banyak bener yang jual, mule dari resto2 gitu ampe yang di supermarket tinggal baked juga ada, cuma kalo bikin ndiri crust nya itu aku pakein whole wheat flour sin, dicampur sih ama ap flour :).

  4. @Stella: gorgonzola modelnya kayak gini nih la yang crumbles: http://www.flickr.com/photos/doniree/5158763125/in/set-72157625342342600/

    Nah kalo yang utuh bentuknya kayak gini: http://www.traineo.com/topics/11431?page=2 (elo liat gambar di bawah March 7th - Monday).

    Kalo buat pizza sih enak pake yang crumbles la. Di OZ pasti banyak jual deh.

  5. mo nyontek pizza crustnya...hiyy baru sadar gak punya apple cider vinegar... parah emang dapur gw

  6. @Rita: hahahah...sama rit, gara2 mo bikin ini crust, gue ampe sngaja ke supermarket buat beli apple cider vinegar. Biasanya mah kagak pernah nyetok gue :).