Caesar Chicken Pizza
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Chili Oil1 cup
Freshly Grated Parmesan1 tbsp
Honey3.75 cups
Whole Wheat Flour1 tbsp
Olive Oil1 pinch
Salt1 cup
Extra-Virgin Olive Oil1 tsp
Sugar3.5 tbsps
Lime Juice (fresh)1 tbsp
Garlic (minced)1
Egg3 tbsps
Lemon Juice (fresh)1 tsp
Worcestershire Sauce1 tsp
Red Pepper Flake1 tbsp
Dijon Mustard1 cup
Peanut OilDirections:
1
Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F
2
On a lightly floured surface, stretch or roll out each of the balls of dough into an 8-inch circle
3
Brush each of the circles with the chili oil and start to layer, dividing the ingredients among the 4 pizzas
4
Start with the tomatoes, then the mozzarella and Fontina cheeses, the herbs, chicken, and Parmesan
5
Bake until the pizza crusts are nicely browned, 10 to 12 minutes
6
Toss the lettuce with the vinaigrette and season lightly with salt and pepper
7
Remove the pizzas from the oven, arrange the lettuce on each of the pizzas, and top with some of the shaved Parmesan
8
Cut into slices and serve immediately
9
Dissolve the yeast in the warm water
10
Add the honey and let sit for 5 minutes, until foamy
11
Put the flour in a food processor
12
Mix the 1 cup cool water with the olive oil and salt
13
With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube
14
Process until the dough forms a ball on the blade
15
Transfer the dough to an oiled bowl, cover and let rise until double in bulk
16
Punch down the dough and knead it on a lightly floured surface for 1 minute
17
Divide the dough into 4 equal portions and roll them into tight balls
18
Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator
19
Roll or stretch each bowl of dough into a 7 to 8-inch circle
20
Place the circles, 1 at a time, on a wooden peel or on a baking sheet and build the pizza as desired
21
Preheat the oven to 250 degrees F
22
In a pot of boiling water, blanch tomatoes
23
Drain and refresh in ice water
24
Drain
25
Peel, core, cut into quarters, and remove seeds
26
Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down
27
Drizzle generously with olive oil
28
Sprinkle with thyme and garlic
29
In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes
30
Bake until the tomatoes begin to shrivel, about 1 hour
31
When the tomatoes are cool enough to handle, transfer to a container
32
Pour olive oil over and cover the container
33
Refrigerate and use as needed
34
Arrange the cubed chicken in a shallow medium bowl and toss with 1/2 cup olive oil, lime juice, jalapenos, garlic, and cilantro
35
Season with salt and let marinate for 1 hour, refrigerated
36
In a skillet or saute pan large enough to hold the chicken in 1 layer, heat the remaining tablespoon of oil
37
Remove the chicken from the marinade with a slotted spoon
38
Saute the chicken just to brown on all sides
39
Do not overcook
40
Remove from the skillet with a slotted spoon and set aside
41
In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies
42
Slowly whisk in the oils to emulsify
43
Stir in the cheese and season with salt and pepper
44
Refrigerate, in a covered container
45
When ready to use, whisk again