Spicy Chicken Pizza Recipe
Recipe courtesy of Wolfgang Puck
- Yield: 8 servings
- Total: 2 hr 20 min
- Prep: 1 hr 50 min
- Cook: 30 min
Nutritional Analysis Per Serving (Serving Size 1 of 8 servings)
- Calories 736
- Total Fat 46 g
- Saturated Fat 17 g
- Carbohydrates 44 g
- Dietary Fiber 3 g
- Sugar 4 g
- Protein 36 g
- Cholesterol 115 mg
- Sodium 717 mg
Ingredients
- 3 cups (about 1 pound) skinned, boned and cubed chicken
- 1/2 cup plus 1 tablespoon peanut oil
- 3 1/2 tablespoons lime juice
- 2 teaspoons chopped jalapeno pepper
- Pinch chopped cilantro
- Salt
- Pizza dough, recipe follows
- 3 cups grated mozzarella
- 2 cups grated fontina
- 1 pound (about 6) plum tomatoes, ends removed and cut into thin slices
- 1/2 cup eggplant, cubed and sauteed or grilled
- 1/2 cup onion, sliced, grilled and chopped
- Chopped chives, for garnish
- 4 teaspoons Parmesan, grated
Pizza Dough Ingredients
- 1 package active dry or fresh yeast
- 1 teaspoon honey
- 1 cup warm water (105 to 115 degrees)
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil, plus additional, for brushing
Directions
- Place the cubed chicken in a medium bowl and mix with 1/2 cup olive oil, lime juice, jalapeno, and cilantro. Lightly season with salt. Allow to marinate for about 1 hour in the refrigerator.
- In a skillet large enough to hold all the chicken in a single layer, heat the remaining 1 tablespoon oil. Sear the chicken until browned on all sides.
- Preheat the oven to 525 degrees F. Lightly brush the rolled-out pizza dough with oil and top with mozzarella, fontina, plum tomatoes, eggplant, onion, chives, Parmesan, and chicken. Place on a pizza stone and bake for 15 to 20 minutes, or until fully cooked.
Pizza Dough Directions
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
- In a mixer fitted with a dough hook, combine the flour and salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough pulls away from the sides of the bowl and gathers around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough starts to form a ball).
- Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes more. The dough should be smooth and firm. Cover with a clean, damp towel and let rise in a warm place for about 30 minutes. (When ready, the dough will stretch when gently pulled).
- Divide the dough into 4 balls, about 6 ounces each. Shape each ball by pulling down the sides and tucking under the bottom. Repeat 4 or 5 times. Then, on a smooth, unfloured surface, roll the ball under the palm of your hand until the top is smooth and firm, about 1 minute. Cover with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- To prepare each pizza, dip the ball of dough into flour, shake off the excess, place the dough on a clean, lightly floured surface, and begin to stretch the dough. Press down on the center, spreading into an 8-inch circle, with the outer edge slightly thicker than the center. If needed, use a small rolling pin to roll out the dough.
- Yield: 8 servings
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