Grilled Chicken Pizza
Grilled Chicken Pizza paired with Valpolicella Superiore
Serves 2-3
INGREDIENTS:
Prepared Pizza Dough (reference cookbook for original recipe)
1 tsp yeast
1/2 c plus 1 Tbsp warm water
1 1/2 c all-purpose flour
2 tsp sugar
1 tsp salt
1 Tbsp extra virgin olive oil plus 1 tsp for coating
Prepared Marinara Sauce (reference cookbook for original recipe)
1 Tbsp extra virgin olive oil
2 tsp minced fresh garlic
1 Tbsp finely chopped onion
2 Roma tomatoes (1/2 inch dice)
1 Tbsp dry red wine
1 tsp chopped fresh oregano leaves (or 1/2 tsp dried)
1 Tbsp chopped fresh basil leaves (of 1/2 tsp dried)
1/2 tsp salt
pinch fresh ground black pepper
1 Tbsp tomato paste
Toppings:
2 c shredded mozzarella cheese
1/4 c grated Parmesan cheese
4 tsp chopped fresh Italian parsley
1/2 medium zucchini sliced thin
1/2 red pepper chopped
1/2 cup thinly sliced white mushrooms
2 five-oz boneless/skinless grilled chicken breasts sliced
To make the Pizza:
Pre-heat pizza stone in the center of the oven to 500 degrees for one hour. Once the pizza dough is prepared and shaped, spread the marinara sauce over the surface of the dough and sprinkle 1 and 1/2 cups mozzarella and the mushrooms on top. Distribute the chicken, zucchini and red pepper evenly over the cheese and mushrooms. Sprinkle the remaining mozzarella and Parmesan cheese on top. Transfer the pizza to the pizza stone inside the oven and bake 10 minutes, or until crust is golden and cheese bubbly. Remove pizza from oven and sprinkle with fresh parsley. Slice and eat.
Recipe adapted from The California Pizza Kitchen (CPK) Cookbook
Other great pizza wines: Barbera, Chianti Classico, and Montepulciano d’Abruzzo
