Recipes

Rotisserie Chicken Pizza

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Rotisserie Chicken

Rotisserie Chicken Pizza

Recipe Courtesy Chef Bryan Woolley

Ingredients:

For the Crust:

  • 2 cups sourdough starter
  • 4 cups bread flour
  • 2 cups water
  • 1 tbsp salt
  • 1/3 cup extra virgin olive oil

For the Toppings:

  • 4 cups shredded chicken
  • 4 cups shredded cheese
  • 2 cups whole tomatoes
  • 2 tbsp Italian seasoning
  • 1 tbsp sugar
  • salt and pepper to taste

Directions:

  1. To make the dough add the sourdough starter, bread flour, water, salt and extra virgin olive to your bread mixer. Allow the mixer to combine all of the ingredients and continue kneading the dough for a total of 30-45 minutes or until the gluten is well developed. Allow the dough to rest for approximately 2 hours.
  2. While the dough is kneading, combine the whole tomatoes (juice and all) Italian seasoning, sugar, salt and pepper to taste. Using a potato masher, smash the tomato mixture together.
  3. Dived the dough into 4 pieces and liberally dust with flour. Spray your pizza pan with vegetable spray and spread the dough evenly onto your pizza pan.
  4. Very lightly spread about 1/2 cup of the tomato mixture onto the pizza crust. If you want more tomato sauce on the pizza adjust accordingly.
  5. Sprinkle one cup of shredded cheese onto pizza and top with 1 cup of shredded chicken. these pizza’s are more Italian style than American. If you want more toppings, simply adjust accordingly.
  6. Bake the pizza’s in a preheated 450 degree oven for about 20 minutes or until the crust is golden and the cheese is bubbling.
  7. Remove from the oven, cut, serve and enjoy!

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.

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Rotisserie Chicken Pizza with Arugula

After it was baked, I topped it with fresh arugula for an extra peppery bite!

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