Recipes

Chicken and Sun-Dried Tomato Pizza with Sourdough Crust

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Chicken and Sun-dried tomato pizza with a Sourdough Crust

Chicken and Sun-dried Tomato Pizza with a Sourdough Crust

Recipe Courtesy Chef Bryan Woolley

Sour Dough Starter:

Ingredients:

  • 2 cups water
  • 1 tsp yeast
  • 3 cups flour

Directions:

  1. Mix the water, yeast and flour together in a large bowl.
  2. Once combined, loosely cover the bowl with plastic wrap and leave the bowl out on your counter over night. The mixture will bubble up so be sure the bowl is large enough to accommodate.
  3. Once the start has foamed up and has began to fall down again, transfer place it in the refrigerator and use as needed.
  4. To replenish, be sure to add back in equal amounts water and flour you’ve removed for your baking. For example, if you remove 1 cup of sourdough start, replace with one cup water and one cup of flour. Remember the sourdough start is not just water, it is water and flour mixed together.

Sour Dough Pizza Crust:

Ingredients:

  • 2 cups water
  • 1 cup sourdough start
  • 4 cups bread flour, plus more if needed to shape dough
  • 2 tbsp olive oil
  • 2 tsp salt

Directions:

  1. This is dough is very runny so treat it more like a batter than a bread dough and plan out enough time, whereas, this dough needs to be refrigerated for about 10 hours before using it.
  2. Add all of the ingredients into your bread maker and set it to “dough only” mode. Let the bread machine knead the dough. You may need to scrape the dough down and help mix in the flour. You can also use your Kitchen Aid mixer and if you are, use the paddle to mix rather than the dough hook and mix for about 25 minutes.
  3. Once the dough has been mixed, transfer it to a large bowl you have sprayed with vegetable vegetable spray. Place the dough in the prepared bowl, spray the top of the dough with vegetable spray and cover with plastic wrap so the wrap is touching the dough to prevent a film from forming.
  4. Place the dough in the refrigerator for 10 hours so the gluten is well developed.
  5. When ready to use the dough, divide it in half and liberally flour it to prevent it from sticking your work surface. Spray your pizza form with vegetable spray and shape the dough onto your pizza pan. The dough will be very soft and you should be able to create a thin crust easily. If needed, spray the dough with vegetable spray to help prevent it from sticking to your fingers.
  6. Preheat your oven to 450 degree’s and “partially” bake the dough in the oven before finishing your pizza.
  7. There should be enough dough for two 16 inch pizza’s.

Pizza Toppings:

Ingredients:

  • 4 chicken breasts
  • Prepared pizza sauce
  • 2 cups sun-dried tomatoes
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
  • 2 cups washed and dried arugula
  • 1 avocado, peeled, seed removed and diced
  • 4-5 green onions, chopped
  • 1 large tomato, diced
  • Extra Virgin Olive Oil
  • salt and pepper to taste

Directions:

  1. Once the pizza crust has been partially baked, remove it from the oven and let it cool.
  2. While the crust is cooling, heat a large sauté pan on the stove and add just enough olive oil to lightly coat the bottom of the pan.
  3. Add the chicken breasts to the pan and fully cook them. Sprinkle with salt and pepper while cooking to your taste.
  4. Remove the chicken breast from the pan and once they are cool enough to handle, chop them into bite size pieces and set aside.
  5. Pour about 1 cup of prepared pizza sauce into the center of the partially baked pizza crust and use the back of a ladle to spread the sauce across the crust using a circular movement.
  6. Once the sauce is on the crust, divide the chopped chicken sun dried tomatoes and shredded cheese between two prepared crusts.
  7. Bake the pizzas for approximately 20 minutes in your 450 degree preheated oven or until the crust is fully cooked and the cheese is bubbling.
  8. While the pizza’s are cooking, make the arugula mixture to top the pizza’s.
  9. Add the arugula, diced avocado, chopped green onions and diced tomato in a large bowl. Drizzle with about 2 tbsp of extra virgin olive oil and sprinkle with salt and pepper. Toss the arugula mixture together to combine and set aside until ready to top the pizza.
  10. When the pizza’s are fully cooked, remove from the oven, cut and finish topping them with the arugula mixture. Serve and Enjoy!

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