Monday, 21 May 2012

Balsamic Chicken Pizza on Whole Wheat

Balsamic Chicken, tomatoes and hot chili jam. It's sweet, it's spicy's delicious.

You will need:
  • 1 1/2 tsp regular dry yeast (not instant)
  • 1 1/2 cups warm water
  • 2 tbsp honey
  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp salt
  • time- you need to leave it 24 hours before baking.It's worth it.
  • few tbsp hot chili jam- heated slightly
  • mozzarella cheese
  • 1-2 chicken breasts chopped and cooked
  • 2-3 tbsp balsamic vinegar
  • tomato
  • salt/pepper
  • 1 tbsp fresh parsley-chopped
  • 1-2 green onions -chopped
  • pizza stone 
This dough recipe makes 2 pizzas. If you want to make 1 pizza you can freeze the dough for another time or just make both and you can also freeze leftovers.

Step 1: in a large bowl add warm water, yeast and honey and stir to mix. Allow the yeast to activate 5-10 minutes.

Step 2: add flours and salt and knead on counter when you can no longer mix in bowl. Knead for 3-4 minutes until you get a nice smooth dough. Put in an oiled bowl covered in plastic wrap and leave in fridge 24 hours. If you want to use it after 2 hours you can but, the crust is so much better if you leave it.

Step 3:  if you are making one pizza just cook 1 chicken breast. With a bit of olive oil and salt and pepper cook the chicken. You can also add a bit of chili flakes if you like it spicy. Add balsamic vinegar and cook a few more minutes so chicken becomes sweet.

Step 4: chop 1 small tomato and grate cheese (or buy already grated)

Heat oven to 475 degrees F. If you have a pizza stone heat it for at least 1 hour.

Step 5: roll out half pizza dough until very thin with some flour on sheet of parchment paper. I like parchment paper because it bakes on the stone and makes for easy clean up and no mess in the oven. 

Step 6: add grated mozzarella cheese, balsamic chicken and tomato. Bake for 5-10 minutes. I like to bake it so the bottom becomes crispy and the the top browned.

Once it comes out of oven slide off parchment paper and let rest 5minutes before cutting. I then top with parsley and green onions and a bit of salt and pepper. (or you can add salt and pepper to chicken when cooking)


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