Friday, November 20, 2015

Pizza Di Pollo Squisito

Exquisite Chicken Pizza!!
I got this idea from the newest Chicken Sandwich from Red Robin. It sounded delicious so I decided to put it into a pizza form!

Telera Roll Crust:
1 tsp yeast
3/4 cup warm water
1/2 TB honey
3/4 tsp salt
2 cups flour

Sun Dried Tomato Aioli:
1.5 ounces sun dried tomatoes
2 TB olive oil
6 oz plain greek yogurt
1 clove garlic
pinch of cayenne

Other Toppings:
Grilled Chicken* , sliced
Peppered Bacon, cooked crisp and chopped
Fontina Cheese**
Baby Arugula

*You can buy premade grilled chicken slices or you can grill your own, I kept it very simple on seasonings, just some salt and pepper with a touch of garlic and onion powder.

**Provolone is a fine substitute if you can't find Fontina, I had a heck of a time finding it and it was pretty darn pricey, but well worth the hunt!

For the Crust:
Preheat oven to 350

In the bowl of a mixer add yeast, warm water and honey. Allow to proof until foamy.

Add salt and 1 1/2 cups of the flour. Mix well. Switch to a dough blade.

Add remaining 1/2 cup of flour a few TB at a time until it is soft but not sticky. Knead until smooth and elastic.

Place in a greased bowl and allow to rise until doubled.

Punch down and spread over a greased pizza pan(mine is 15 inch)

Par bake the crust for 10 minutes

Set aside to cool

For the Aioli:
Place Sun Dried Tomatoes and garlic in a high powered blender and chop them into bits. Add in olive oil while the blades are running to chop more. Add in greek yogurt and process until it is mixed thoroughly, puree if you like but I prefer leaving some chunk.

Spread Aioli over cooled crust

Top with chicken slices, then sprinkle with cheese and top with bacon pieces.

Bake 15 minutes or until the cheese is hot and bubbly and the edges are browning nicely.

Slice , top with baby arugula and Enjoy!

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