Tuesday, 5 February 2013

Perfect Chicken Pizza

I made pizza for my family tonight. I've tried a bunch of recipes that involve rising the crust, but I found a crust recipe that didn't involve any rising at all and goddamn if it wasn't the best pizza I've ever had. Crispy, but super soft once you bite into it. This pizza is better than any takeout you will ever get, and it's a damn sight cheaper, too.

I used this crust recipe, with a few changes. I added a whole bunch of garlic powder and a little ground basil, and I subbed in 1C whole wheat flour. I also changed the preparation - I mixed the yeast, sugar and water in a bowl and let it froth up, poured it into the flour, stirred until it became dough and then added the olive oil. I just like it better that way. I've heard it's better, though I have no idea why, and it does seem to make tastier crust! I do it that way for bread too.

Then I heated a can of plain tomato sauce, added mixed herbs, paprika and about nine or ten cloves of garlic minced in the garlic press (mincing by hand wouldn't have gotten them fine enough for me).

I rolled out the crust - I like thin, Italian-style pizza crust and this crust made one big-ass pizza. I put it on the pizza tray, drizzled a ring of olive oil around the edge and spread it around the crust, especially the edges, with my fingers. I ladled some of the sauce on and spread it with the back of a spoon until it was even, and then sprinkled on some chopped mushrooms and bell peppers. Then I put a ton of shredded mozzarella, probably a good cup and a half of cheese. Then more mushrooms and peppers, and some shredded chicken - then a sprinkle more mozzarella and some red pepper flakes.

Bake at 425F for 25-30 minutes and let the mozzarella crisp up - even if it gets a little black it'll taste divine! The cheese came out gooey and perfect, and the crust wasn't in the least bit oily. This is way better than takeout pizza that leaves the box see-through with grease, and there's no irritating rising time either!

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