Friday, January 28, 2011

Garlic Chicken Pizza

Friday night is always pizza night at our house. And tonight I am quite proud of myself for resisting the urge to do an easy pepperoni and cheese in favor of a new recipe, which proved to be delicious! I tried to incorporate the two Garlic Chicken Pizzas I've had - one from Brick Oven and the other from Papa Murphy's.

1 pizza dough recipe (our favorite, here)

1/2 of a red onion, sliced and caramelized (put in a small fry pan and sprinkle with a little sugar, cook until transparent and slightly brown)

1 tomato chopped

1-2 cups cheese (I used cheddar - Mozzarella would be good too!)

5 strips of bacon cooked and crumbled

1 cup chicken, grilled/cooked and cubed

1/2 cup ranch dressing (I made my own using this recipe - but I substituted the sour cream with plain Greek yogurt)

1. Place a pizza stone on the bottom rack of the oven and preheat the oven to 525ÂșC.

2. Flatten the dough, then pick it up and gently stretch it out, trying to keep it as circular as possible. Curl your fingers and let the dough hang on your knuckles, moving and rotating the dough so it stretches evenly. If it tears, just piece it together. If the dough stretches too much, put it down and gently tug on the thick spots.

3. Dust a pizza peel (or the back of a large baking sheet) generously with cornmeal and transfer the round of dough to the peel. Rearrange the dough to something reasonably circular; stab it several times with a fork. Spread the ranch over the dough, then top with the cheese, chicken, bacon, onions, and tomatoes.

4. Transfer the pizza to the hot baking stone, and bake for about 8-12 minutes, until the cheese is bubbling and the crust is spotty brown. Let the pizza cool for about 5 minutes before slicing and serving.

1 comment:

Rachel said...

Genius. Those are our two fav. pizzas and this recipe was just as scrumptious. Thanks!

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