Parmesan Roasted Broccoli (Print Version)
# Ingredients:
→ Dough for Crust
01 -
Salt, 1 teaspoon
02 -
2 cups of unbleached all-purpose flour
03 -
3/4 cup of warm water
04 -
1 teaspoon of active dry yeast
→ Chicken and Spices
05 -
1 tablespoon of crushed New Mexican chile or chili powder
06 -
1 chicken breast
07 -
Olive oil, 1 tablespoon
08 -
Freshly ground black pepper, adjust to taste
09 -
A pinch of salt (1/4 teaspoon)
10 -
Optional: 1/2 teaspoon of chipotle powder
→ Sauce and Toppings
11 -
2 tablespoons olive oil for the garlic sauce
12 -
2 minced garlic cloves
13 -
Mozzarella cheese in cubes, 1 cup
14 -
1 cup of pickled jalapeños
15 -
A dash of salt for the sauce
# Instructions:
01 -
In a bowl, stir the yeast into the warm water until dissolved. Toss in the salt and flour, mixing it up with a spoon. Then knead it by hand on your counter until it's a smooth dough ball. If it's sticking, sprinkle extra flour. Let it sit covered for 30 to 120 minutes so it can puff up.
02 -
In a small dish, stir together olive oil, minced garlic, and a pinch of salt. Mash the garlic with the back of a spoon to bring out its flavor.
03 -
Chop the chicken breast into smaller pieces, then mix them up with the chile powder, chipotle (if using), salt, and pepper. Heat oil in a pan and cook the chicken on medium-high. Take it off the heat before it's fully cooked so it doesn't dry out later.
04 -
Take the dough and split it into four equal parts. Use one for each 10-inch pizza. Roll each piece thinly on parchment paper. If it keeps snapping back, let it sit for a bit to relax.
05 -
At 400°F, put the rolled-out dough on a baking sheet for a short pre-bake (1 to 2 minutes). Brush a thin garlic-oil layer on the dough. Scatter the chicken, cheese, and jalapeños over the top. Bake for 8 to 10 minutes, until the crust edges turn golden.
# Notes:
01 -
This dough is enough for four thin pizzas, but toppings are for two 10-inch ones.
02 -
Keep leftover dough in the fridge, sealed, for up to five days.
03 -
Rolling the crust super thin makes the toppings really pop.
04 -
Spread only about half a tablespoon of garlic sauce per pizza to avoid it getting soggy.