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Garlic-Glazed Chicken Pizza

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Joined: 07 Jul 2006
Posts: 209
Location: Space Coast, Florida

PostPosted: Sun Jan 07, 2007 3:55 pm    Post subject: Garlic-Glazed Chicken Pizza Reply with quote

This is a wonderful pizza! My changes are - I add a bit of cornstarch to thicken the sauce up a bit more and some Thai crushed peppers (about 1/2 t.). I make a whole wheat pizza dough (posted below) and think it goes well with this pizza. We thought it needed a little more zing so we top it off with Sriracha Hot Chili Sauce (aka rooster sauce).


Garlic-Glazed Chicken Pizza

Start by peeling and separating two entire heads of garlic into cloves for this flavor packed pie.

Whole-Wheat Pizza Dough (posted below)
2 garlic heads, separated into cloves, peeled, and coarsely chopped
2 teaspoons crushed dried chile
1/2 cup soy sauce
5 tablespoons honey
1-1/2 cups unseasoned rice vinegar
1/4 extra virgin olive oil
1-1/2 pounds boned and skinned chicken breast halves, cut into bite-sized pieces
Asian sesame oil for brushing crust (I used olive oil)
2 cups freshly shredded Gruyere cheese (about 8 ounces)
1 cup freshly shredded high-quality semisoft mozzarella cheese (about 3 ounces), preferably made with whole milk
1/4 cup finely chopped green onion
1/4 cup sesame seed

Make the selected pizza dough and set aside to rise as directed.

Combine the garlic, chile, soy sauce, honey, and vinegar.

Heat the 1/4 cup olive oil over medium-high heat. Add the chicken and cook, stirring frequently, until opaque on all sides, about 3 minutes. Using a slotted utensil, transfer the chicken to a plate and set aside. Add the garlic mixture into the skillet and cook, stirring frequently, until syrupy, about 15 minutes. Return the chicken pieces to the pan, and cook, stirring constantly, until the chicken is lightly glazed, about 2 minutes.

Stretch the dough on the prepared screen, pan, or peel. Brush the dough all over with sesame oil, then top with the cheeses, leaving a 1/2-inch border around the edges. Distribute the chicken over the cheese.

Bake at 500 until crust is golden, about 10 to 14 minutes.

Remove the pizza to a wire rack and let stand for about 2 minutes, then transfer to a cutting tray or board and lightly brush the edges of the crust with sesame oil. Sprinkle with the green onion and toasted sesame seed. Slice and serve immediately.

Whole Wheat Pizza Dough

Recipe Courtesy of Curtis Aikens - Food TV

1 package dry yeast
1 1/4 cups lukewarm water
1 1/2 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon olive oil
1 tablespoon honey
3/4 teaspoon salt
* I add 1 T. crushed red pepper

Proof yeast in a measuring cup with lukewarm water.
In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.

Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.

On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.

*Adjust baking times

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