Saturday, January 16, 2010

Chipotle Chicken Pizza

I just made this today and man is it goooood! You can get a store bought crust but I prefer to make my own. If you wish to use whole wheat flour just use 1 cup whole wheat and 1.5 cups all purpose. You will need to mix the two since whole wheat flour is too dense and heavy on its own. Also, I highly recommend spending $20 and getting a pizza stone. It lasts practically forever (unless you drop it!) and makes the crispiest, tastiest crust.

Here's the recipe:

Pizza Crust (makes 2 medium thin crust pizzas or 1 large thick crust):

2.5 cups flour (bread flour or all purpose flour)
1.5 tsp or 0.25 oz packet yeast
1 tsp sugar
1 cup warm water (110 deg F)
2-3 tbsp olive oil (canola or vegetable oil would work as well)
1 tsp salt

Place yeast and sugar in a small bowl. Heat 1/2 cup water until desired temperature and stir to combine with yeast and sugar. If possible place in a warm place until creamy. I like to turn on my stove and leave it near the stove so it gets warm. After about 5-8 minutes it should be ready.

Meanwhile add flour, salt and olive oil in a large bowl. Stir to combine all ingredients evenly. Add the yeast and remaining 1/2 cup warm water to the bowl and mix until all ingredients are incorporated. I like to mix with a large wooden spoon so my hands don't get "gummy." After mixing, turn contents of the bowl onto the kitchen counter and start kneading using the heels of your hand. Using the heels of both hands push forward in a rocking motion, turn the dough 90 degrees and repeat. Keep doing this until the dough becomes soft, smooth and pliable. If you are unsure that the dough is ready poke a small hole in the dough with your finger. If it springs back then you know its ready.

If you are in a rush, you may proceed with using the dough for your pizza right away. I recommend waiting at least 1-2 hrs until the dough rises.

If you are planning to wait place the dough in a lightly greased bowl (the one you used for mixing the ingredients is fine). Cover the bowl with plastic wrap or damp kitche towel, This will prevent the dough from forming a "crust" or drying out.

Pizza toppings:

1 poached and shredded chicken breast (dark meat can be used as well)
1/2 bell pepper (I used red but you can use any color)
1/2 cup broccoli florets (optional)
3/4 cup shredded cheese (any kind that melts works here but use mozzarella if you have it)
chipotle in adobo sauce
bbq sauce (I used chipotle bbq sauce but any kind works)
1 jalapeno roasted on stovetop and chopped (optional)
juice of 1/2 lime

Finely mince 2 chipotles and place in a bowl along with 3 tsbp adobo sauce, about 5 tsbp bbq sauce and lime juice. Combine. Use some of this sauce to coat the chicken and set aside.

Preheat oven to 450 degrees F (yes, you really do need it that hot). Be sure to leave the pizza stone in there while preheating for about 20 minutes.

Back to the crust now.

When the dough doubles in size punch down with your hands. It is now ready to use. Separate dough into 2 balls. Sprinkle some flour on your kitchen counter, Take one of the balls and flatten slightly with your palm. Now begin rolling with a rolling pin. Make sure to roll the dough evenly otherwise the crust will be uneven.

After 20 minutes of preheating the oven, using oven mitts carefully remove pizza stone from oven and place on heat proof surface. Working quickly, use the remaining chipotle sauce and spread over the pizza stopping about 1 inch from the border. You only need to add a couple tsbp otherwise the crust will be soggy. Add the chicken, bell peppers, roasted jalapenos, and broccoli (if using) and spread evenly over pizza surface. Top with the cheese and return to the oven for another 15-20 minutes. The pizza is ready when the crust is light brown and the topping bubbly and browned.

Garnish with finely chopped cilantro when you remove from the oven and enjoy!

No comments:

You might also like:

Related Posts with Thumbnails


Bookmark and Share