theme: Pizza

Posted on » by Michael » Theme:

Butter Chicken Pizza

To be honest this is a fill day of work. If you happen to have some butter chicken lying around this is great. If not, it’s a crazy amount of work for a pizza

  • PREP TIME
  • 10 mins
  • COOK TIME
  • 20 mins
  • TOTAL TIME
  • 30 mins

Heavenly slices topped with butter chicken and plenty of mozzarella!This is going to be your new family favorite!

  • Author: Nish Kitchen
  • Recipe type: Lunch, Dinner
  • Serves: 1 large pizza

INGREDIENTS

Pizza Base:

  • ½ tsp active dry yeast
  • ¼ tsp white sugar
  • ¼ cup lukewarm water
  • 2 cups all-purpose flour (plain flour)
  • ¼ cup natural yogurt
  • ½ – ¾ cup lukewarm milk
  • Salt to taste

Butter Chicken:

  • See recipe

Other Toppings:

  • 1 cup grated mozzarella
  • 1 small red onion, thinly sliced
  • Few mint or coriander (cilantro) leaves (I used mint)

INSTRUCTIONS

  1. Preheat oven to 220C. If you are using pizza stone, place it in the oven.

Pizza Base:

  1. Combine together yeast, sugar and water in a small bowl. Set aside for 5 minutes or until foamy.
  2. Place flour, yogurt, and yeast mixture in a large bowl. Season with salt. Add milk little by little to make sticky dough. Cover, and set aside in a warm place for 30 minutes or 2 hours or until the dough doubles in size.
  3. Turn the dough onto a lightly floured surface. Sprinkle more flour on top. Knead for 3-4 minutes, or until smooth and elastic. Use your hands to shape the pizza into a large circle. Use a fork to prick all over the base.

Butter Chicken:

  1. While making butter chicken, make sure the sauce is really thick. Find the link for the butter chicken right below this recipe. After making butter chicken, take out all the chicken pieces from the sauce, and shred them into bite-sized pieces. Set aside.

Toppings:

  1. Spread the butter chicken sauce all over the base. Top with shredded chicken and then mozzarella.
  2. Transfer pizza onto the stone. Bake for 20-25 minutes.
  3. Remove from oven. Top with red onions and mint leaves.
  4. Serve with mint chutney if you like.
Posted on » by Michael » Theme:

Chicken Piccata from Giada De Laurentiis (with your own pizza crust and a few of my extras)

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half (you really only need about one chicken breast)
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/2 cup fresh lemon juice
2/3 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
2/3 can of quartered artichokes, drained

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Add artichokes after liquid starts to boil, and cook down until reduced by half.  Check for seasoning. 
When sauce cools near room temperature, lightly sauce pizza. Scatter small chicken pieces, then top with mozzarella, to taste.
Cook to pizza directions.
Garnish with parsley when pizza comes out of oven.
Recipe courtesy of Giada De Laurentiis
Posted on » by Michael » Theme:

Chicken Potpie Skillet Pizza

Chicken Potpie Skillet Pizza
Serves 4 (or 6 if you’re sharing 6 pizzas)
Try this quick, playful spin to turn pizza night on its head—in a good way. You get all the creamy goodness of chicken potpie, in a fun, eat-with-your-hands way that kids will love. Grown-ups will dig it, too, especially if you offer hot sauce at the table. Cooking the pizza in a preheated cast-iron skillet makes the crust wonderfully crispy so that it doesn’t sog out when the creamy sauce goes on. Be sure to use only 10 ounces of dough (though you’ll likely have to purchase in a 1-pound or larger ball); save the remaining dough to make breadsticks the next night.

Ingredients

  • 4 teaspoons olive oil, divided
  • 1/4 cup prechopped onion
  • 1/4 cup matchstick-cut carrot
  • 1/4 cup prechopped celery
  • 1/4 cup frozen green peas
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup unsalted chicken stock
  • 10 ounce refrigerated fresh whole-wheat pizza dough
  • 5 ounces skinless rotisserie chicken breast, shredded (3/4 cup)
  • 3 ounces preshredded part-skim mozzarella cheese (about 3/4 cup)
  • 1 teaspoon thyme leaves
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 332
  • fat 12.3 g
  • satfat 3.4 g
  • monofat 6.5 g
  • polyfat 1.2 g
  • protein 22 g
  • carbohydrate 37 g
  • fiber 6 g
  • cholesterol 44 mg
  • iron 3 mg
  • sodium 674 mg
  • calcium 196 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place a 12-inch cast-iron skillet in oven, and preheat oven to 500°F. (Do not remove skillet while oven preheats.)

  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add onion; sauté 2 minutes. Add carrot, celery, and peas; sauté 1 minute. Remove mixture from skillet; set aside.

  3. Add flour and 1 tablespoon oil to nonstick skillet. Cook 30 seconds, whisking constantly. Slowly add stock, stirring constantly. Bring to a boil; reduce heat and simmer, whisking often, until mixture is thickened, about 3 minutes. Remove from heat. ((I cooked it longer and made it thick)

  4. Place dough on a lightly floured surface; roll into a 12-inch circle. Carefully place dough in preheated cast-iron skillet; flatten to cover bottom of pan. Bake in preheated oven until crust is lightly browned, about 5 minutes. Remove from oven; increase heat to broil. Top pizza crust with 1/2 cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil until cheese is melted, about 2 minutes. Drizzle with remaining stock mixture. Sprinkle with thyme, pepper, and salt.