Hard to beat an extraordinary rustic, homemade pizza. For a great wine pairing visit

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For the crust

3 cups plus 3 tbsp self rising flour

10 fluid oz warm water

3 tbsp olive oil

1 tbsp milk

½ tsp brown sugar

3 tsp fast acting yeast

1 tsp red pepper flakes

1 tsp garlic salt

To make the dough put 3 cups of flour in a food processor or large bowl with garlic salt and red pepper flakes. Mix to combine. In a glass measuring cup add warm water mix with olive oil, milk, brown sugar and yeast. With the motor running add the liquid to the flour in a steady stream. If mixing by hand in a bowl, drizzle liquid in three batches, mixing to combine between each. Mix until all liquid is incorporated and a dough ball has been formed. Approximately 2-3 minutes. Transfer dough to a floured surface using last 3 tbsp of flour here. Knead on a floured surface for three minutes. Form into a ball ,place in an oiled bowl and cover. Set in warm, draft free location for at least one hour or until dough has doubled in size.

For the sauce

4 cloves garlic

7 tbsp olive oil

5 tbsp sundried tomatoes

Pinch of salt

3 tbsp heavy cream

3 tbsp of grated parmesan cheese

To make the sauce add all sauce ingredients to a food processor or blend and mix until incorporated.

For the topping

½ cup jarred marinated artichokes

1 skinless boneless chicken breast

5 oz crumbled feta cheese

6-7 oz fresh spinach