I was born and raised in Tulsa, Oklahoma, and went to Oklahoma State University in Stillwater, Oklahoma. Hideaway Pizza is a pizza chain that began in Stillwater in 1957, and about 20 years later moved to other cities state-wide. Their culture was set by the owner/creator Richard Dermer who was a pizza loving hippie who wore tie-dye and was seriously into flying kites. He even had a fleet of VW bugs as delivery vehicles. So cute! This laid-back, ‘keep employees happy’, try new flavor combinations, chill place is where SOOOO many delicious pizza creations were born.
I worked there for about six years through high school and college, and loved EVERY SINGLE MINUTE. I never got tired of pizza, still to this day I recreate them at home. Some of the friends I’ve met there have followed me through to adulthood. If you are ever in Oklahoma, you MUST go check them out.
The chicken florentine is one of my favorite pizzas on the menu, I could NOT get enough. I ate it at least one a week for like a year. I do the exact recipe here minus feta cheese. If you love feta, then add it. I just didn’t put it on this time around. And here we go…
- One ball of pizza dough – recipe here
- 3/4 cup pesto sauce – recipe here
- 1 large chicken breast
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/2 cup light Italian salad dressing
- 1/3 cup balsamic vinegar
- 1/2 cup fresh spinach leaves, washed, dried and stemmed
- 1.5 cup light mozzarella cheese
- 1/2 cup sliced mushrooms
- 1 tbsp minced garlic
- 1 16 inch pizza pan
- Sprinkle both sides of the chicken breast with salt and pepper. Place into container with a tight closing lid.
- Cover chicken with Italian dressing and balsamic vinegar. Close tight and shake. Place in fridge for at least 1 hour.
- Heat grill to medium, grill chicken breast about 5-6 minutes on each side or until internal temp registers 160-165 degrees . Set on cutting board, do NOT cut until ready to place on chicken. This will ensure it remains juicy.
- Heat oven to 425 degrees.
- Begin to build pizza by placing the dough onto your pizza pan. The dough should be about 1/4 inch thick unless you want a thin crust pizza – but if you do want thin crust…I would cook the dough for a couple of minutes before putting on toppings to ensure it cooks all the way through.
- With a fork, poke holes about every inch or so around the pizza – even on the crust to ensure the dough doesn’t bubble.
- Using the back of a metal spoon, spread pesto sauce all over the pie leaving about a 1 inch edge for the crust. Be sure not to use too much, pesto is oily and can keep the bottom of the pie from cooking all the way through. 3/4 cup should be enough if you spread it out to a thin layer.
- Top the pesto with the spinach leaves, do not overlap.
- OPTIONAL: I top the pesto and spinach with a light layer of cheese. If so you may need a bit more than called for above – your choice but my husband loves cheese.
- Next, thinly slice the chicken breast – like 1/8 inch or less – and place on the pie.
- Top with mushrooms.
- Sprinkle the pie with mozzarella cheese.
- Sprinkle with minced garlic. This sounds like it will be crazy garlicky…but its not. If you like garlic – do it. If you don’t just leave it off. 🙂
- Bake in oven for approximately 15 minutes or until edges are golden brown but still fluffy.
- Remove, and let cool for about 2-3 minutes.
- Slice & serve!
For more of Angela’s delicious recipes, including more of her Restaurant Redo series, visit her blog at AddAvocado.