Peri Peri Chicken Pizza2013-03-12
4 boneless skinless chicken breasts, pounded to a uniform thickness
Peri Peri Hot Marinade
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.
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.
- 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!