A quick pizza I whipped up. I cut up and then poached lightly-seasoned (salt & pepper) chicken thighs in a mixture of water and balsamic vinegar until it reduced down to a stick glaze. The sauce is a very simple uncooked mixture of pureed tomatoes with a touch of salt, pepper, cayenne pepper, garlic, parmesan cheese, and a small bit of olive oil.
- 1/2 cup Tomato Puree
- 1 tbsp Extra Virgin Olive Oil
- 16 oz Whole Wheat Pizza Dough
- 16 oz Boneless, Skinless Chicken Thighs
- 4 tbsp Balsamic Vinegar
- 1 1/4 cups Shredded Mozzarella
- 2 tsp Shredded Parmesan.
1. First, let your pizza dough warm to room temperature in a bowl covered with a damp cloth.
2. When the dough is ready to be worked, crank up your oven to as hot as it’ll go. Most consumer ovens top out at around 500-550 degrees. When making pizza, hotter is better. You may use a pizza stone or a metal pizza pan, but the stone will usually give better results because its mass holds the heat more evenly.
3. Knead the dough a few times to build up the gluten Stretch the dough out on the pan or pizza peel to the desired diameter. A normal 16 oz ball of dough will usually yield a 14 inch pizza. Try to get it as thin as you can without tearing. Brush the crust with a bit of olive oil.
4. Your chicken should be precooked, so just spread your sauce of seasoned tomato puree and then top with the chicken.
5. Finally, spread the mozzarella, leaving maybe 3/4 of an inch clearance between the toppings and the edge of the crust.
6. When the oven reaches full temperature, pop it in and bake for about 10 minutes. Ovens can vary wildly, so keep a close watch on it the first time you do this to get a feel for the proper cooking time.
7. When the crust is crisp and slightly blackened, it’s ready to eat. Enjoy!
Prep Time: 15 minutes
Cooking Time: 12 minutes
Yield 1 pie