But, whatever, I digress. Anyway, I was planning on roasting a chicken but somehow I had a change of heart. I decided to dive into pizza once again. Afterall, I had a LOT of sliced and diced grilled chicken already sitting right smack dab in the fridge. So, I decided to combine pizza AND chicken. It wasn't real difficult. First I had to make the dough. At first I was perplexed. Where could I find a warm place to let it rise a full hour? Ah, The Zuki! I put it in the little Zuki and the temp inside there had to be in the 90's and, sure enough, the dough doubled in 50 minutes.
Then I really greased my hands and my pans and let 'er rip as far as stretching that dough thinner than a dime. I even used some cornmeal mix to put between the dough and the greased pan. Then, I spread out the meanest pizza sauce you ever saw. It was half a can of tomato paste, a lot of extra virgin olive oil, a single chipotle pepper (with no adobo sauce), a clove of garlic and a LOT of pizza seasoning and some specially seasoned black pepper grind. I added enough water to make this all work and blended the heck out it it. WHOA, Nellie, it was the best pizza sauce I ever made!
Once I got the dough spread thinner than thin inside an 8-inch diameter pan, I spread out the sauce and then layered on chopped red pepper, chopped red onion, sliced baby bella mushrooms and then a nice layer of the grilled chicken before finally topping it with a generous layer of pizza cheese (shredded Romano & mozzarella). I baked it just right and the bottom of the crust as perfect both times. The smell of this pizza was divine. It's the same smell I hope to whiff when I get to the Pearly Gates! It would prove to me that Saint Pete and Gawd love pizza, too!
Cheers, jp
No comments:
Post a Comment