Peri Peri Chicken Pizza | Pika Chakula

Peri Peri Chicken Pizza

2013-03-12

Ingredients:

4 boneless skinless chicken breasts, pounded to a uniform thickness
Peri Peri Hot Marinade
salt
fresh ground pepper

Place chicken in a shallow container and pour on enough marinade to evenly coat all sides of the chicken pieces. They don’t have to be swimming in marinade, just make sure all pieces are coated on both sides. Cover with plastic wrap and let sit in the fridge for a minimum of 30 minutes. Preheat grill. Remove excess marinade from chicken pieces, season both sides with salt and fresh ground pepper. Place chicken over direct medium heat and cook about 6 minutes per side or until thoroughly cooked. Remove to a platter and let cool. When cool enough to handle, slice into bite size pieces and set aside for use on pizza or cover and refrigerate until ready to use.

Pizza Dough:

1 1/2 C. warm water (NOT hot water)
2 t. active dry yeast (I use instant yeast)
2 T. extra virgin olive oil
1 1/2 t. salt
1 C. whole wheat flour
3 C. all-purpose flour plus extra for kneading

In a medium bowl, mix yeast with the cup of whole wheat flour. Add water and oil and stir to combine. In a separate bowl, stir salt into the remaining flour and then add flour to the wet mixture, a little at a time, stirring, until a shaggy dough is formed. Turn the dough out onto a floured counter or board and knead with well-floured hands until smooth (about 5 minutes should do it). The dough will be sticky but try not to add too much extra flour, a moist dough will result in a lighter crust.

Put the dough into an oiled bowl and turn once to coat the dough with oil. Cover with a towel and set aside in a slightly warm place (on top of the fridge is usually good) for about an hour or until the dough has doubled in size.

Turn the dough out onto a counter and cut into four equal pieces. Shape each piece into a ball, place them on a lightly floured surface, then cover with a towel. Allow to rest for another 30 minutes.

Shape the dough: Place a large piece of parchment paper on your work surface and dust it lightly with flour. Working with one piece at a time, and using floured hands, press the dough into a disc and then starting from the center, push the dough out using your fingers and the heel of your palm, trying to keep the circle as uniform as possible. Make sure the dough is not sticking too much by lifting and turning it occasionally and sprinkling extra flour as needed. Flatten dough until it is about 1/4 inch thick (or even thinner if you can manage it). Make sure to leave a rim along the outside that is slightly thicker than the middle. You should end up with a pizza that is approximately 10” in diameter.

Cover and let rest for 10 minutes before adding the toppings. Start rolling out your next crust while the first one is resting. If you are not planning on using all four crusts, wrap the extras loosely in plastic wrap and store in the refrigerator overnight. When you are ready to use it the next day, take it out of the fridge and let it sit at room temperature for at least 30 minutes before rolling it out. If you want to store the dough longer than overnight, wrap it well and freeze it.

Pizza Toppings:

  • Peri-Peri Roasted Reds Cooking Sauce
  • spicy grilled chicken breasts, chopped
  • Crushed pineapple, drained well
  • Shredded mozzarella cheese
  • Shredded cheddar cheese
  • Fresh cilantro, chopped

Now for the fun part! The amount of toppings is completely up to you:
Spread a few spoonfuls of evenly over the pizza dough. Next, sprinkle drained crushed pineapple over the sauce. Add shredded mozzarella and cheddar, chopped grilled chicken, and a little more pineapple. Top with a few extra sprinklings of cheese.

Slide pizza peel under the parchment paper and then slide pizza and parchment directly onto a hot baking stone in a preheated 500 degree oven. Bake for 8 – 10 minutes, until crust is very well browned and pizza is bubbly.

Sprinkle fresh chopped cilantro liberally over the pizza, then cut and serve!

 

source:

 

 

Recipe Type: Tags: ,

Recipe Comments

  1. posted by Alex on Mar 18, 2013

    please help and tell me what sandwiches and other items i should put out

  2. posted by Benihana on Mar 18, 2013

    No pepperoni or extra cheese toppings please. i want to know what are some of your favorite specialty pizzas? Mine are Taco Pizza, Fettuccinei Alfredo pizza withBroccolii and Chicken

  3. posted by Random on Mar 18, 2013

    I made homemade pizza dough this morning. Will it be ok in the frig until tomorrow eve? (I hope not to have to freeze it since I will be using it tomorrow night)

  4. posted by JDOGG1122 on Mar 18, 2013

    I would like to eat in DC Chinatown but do not know where to go. I am looking for a restaurant that isn’t too expensive and isn’t too fancy but has good food. Any suggestions?

  5. posted by Elijah luv on Mar 21, 2013

    I make pizza dough in my breadmaker and I was wondering if I could freeze half each time so I only have to make dough every second time I make pizza. Do I need to cook the Pizza base before I can freeze it or can I just freeze the dough? Thanks in advance.

  6. posted by fattiemanny on Mar 21, 2013

    Is it possible to make pizza dough without having a kitchenAid mixer, food processor or any expensive machine?

  7. posted by sakyue1993 on Mar 23, 2013

    What is the best recipe for a good pizza dough? My favorite pizza from my home town is a home made recipe from these people who are Italian. I LOVE it, and that crap they got in the store just doesn’t have the home made tase. Any suggestions??

  8. posted by Willie on Mar 24, 2013

    I want a recipe for coolie dough that is great to eat raw – similar to Ben & Jerry’s cookie dough in the ice cream would be great. I do also want to cook some though!

  9. posted by Sergeant Pickle on Mar 25, 2013

    I have fried some chicken, pepper and onion. I added some peri peri sauce and chilli powder to give it some flavour. I have a pasta bake sauce but my chicken now tastes really nice and i don’t want to spoil it by covering in pasta bake sauce. Is there anyway i can make a sauce with what i have done?
    Thanks, but I was just thinking of trying to keep the taste its got. I thought about adding some stock but that would make it too thin.

  10. posted by Marlon P on Mar 25, 2013

    any ideas having a bbq tommorow no links or anything else just what you know

  11. posted by everythingisgonnabefine on Mar 25, 2013

    I’m following a recipe for pizza dough online and after reading the reviews I’m unsure of whether this dough needs a second rise. Some reviewers said they did one rise, others did two. I’ve never made bread before so I’m wondering what the benefits would be to letting this pizza dough rise a second time after being punched down.

    Thanks for your help!

  12. posted by HASTHEANSWERS on Mar 28, 2013

    Can i use the recipe for pizza dough to make monkey bread?

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