Monday, August 2, 2010

BBQ chicken pizza

On the weekend, we turned a stray chicken breast into a topping on a terrific pizza. Marinated with maple syrup, Dijon mustard and hot peppers, and cooked on the grill, this chicken is delicious. Combined with fresh mozzarella, tomatoes and sautéed red onions, it makes for a perfect summer pizza.

The crust

Here, finally, is a pizza crust which is quick to make, does not require kneading, and does not cause undue agony when rolling out. It makes enough for one cookie tray-size pizza.

What you need:
  • scant teaspoon yeast
  • pinch sugar
  • 3 cups flour
  • dried herbs (oregano, basil, marjoram, etc.)
  • pinch salt
  • 1/4 cup olive oil
What you do:
  • Proof the yeast with the sugar in 1 cup + 1 tbsp warm water. Meanwhile, combine the flour, dried herbs and salt in the bowl of a stand mixer. Mixing on low speed, drizzle in the olive oil. Once proofed, add the yeast mixture and mix until the dough forms a ball.
  • Place the dough in an oiled bowl (turning once to coat) and let rise for 1 1/2 hours.
  • To use the dough, do not try rolling it out. Simply drizzle some olive oil on a cookie sheet and stretch/pull/prod the dough until it covers the sheet. It does not have to be prebaked.

The pizza

What you need:
  • 1 recipe dough
  • 1 large ball of fresh mozzarella
  • 1 small chicken breast, marinated, barbecued and sliced thinly
  • 2 medium tomatoes, thinly sliced
  • 1 medium red onion, thinly sliced and sautéed in olive oil
  • olive oil
What you do:
  • Preheat the oven to 500°.
  • Drizzle a small amount of olive oil on the pizza dough. Assemble toppings as desired. Bake for about 10 minutes, until the cheese is melted and the edges of the crust turn a golden brown.

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