It seems like most of my posts these days are consisting of food blog events or challenges. Maybe it’s because I’m more aware of the various events out there. I’m definitely not complaining though! Most of the challenges have forced me to expand my culinary abilities, or to think about cooking in a different way, or have made me prepare a certain kind of dish that I always wanted to make but just never got around to it.
This time around, HHDD focused on pizza. Jay had been itching to make some homemade pizza dough ever since we saw a Good Eats on pizza, but either we would be too busy and wouldn’t have time to make the dough, or we would be too lazy and didn’t feel like making the dough. This challenge finally presented us with the oportunity to make pizza, so we eagerly decided to do it.
Jay did most of the cooking, so my input is more second-hand. The pizza tasted fabulous. The only thing that needed improving was the dough. We were hungry so we probably didn’t let the dough rise enough. Although the finished product was nice and crisp, the crust was a little lacking. All in all though, the toppings were superb and blended nicely together. I wanted to add some black beans, but I’m glad Jay resisted.
Chicken, Roasted Red Peppers and Onion Pizza
1 chicken breast, trimmed of excess fat
1 red bell pepper, roasted
1 ball of mozzarella plus some shredded mozzarella for extra topping
1/2 red onion
1 15 oz. can of tomato sauce
1 disk pizza dough (recipe follows)
1 teaspoon active dry yeast
2/3 cup (5 fl oz) warm water
2 cups plain (all-purpose) flour
1 teaspoon sea salt
1 tablespoon olive oil
Place the yeast, sugar, and water in a bowl. Set aside until bubbles form. Add the four, salt, and oil, and mix to form a smooth dough. Knead for 10 minutes or until smooth and elastic. Place in a clean, oiled bowl, cover, and allow to stand in a warm place until it has doubled in size (This is where we were impatient).
Sauce – Combine tomato sauce and tomato paste in a small saucepan over low heat. Whisk together. When combined, add oregano, garlic powder, salt, pepper, and a pinch of sugar, all to taste.
Preheat oven w/pizza stone to 425 degrees.
Divide the dough into 2 parts (could have been more if it had risen completely). Roll out one part into a thin disk. Add a ladle of sauce to the center of the disc, spreading out to about an inch from the edge (for crust).
Top pizza with sliced mozzarella, chopped basil, chicken, onions, roasted red peppers, and top off with some shredded mozzarella. Cook pizza on pizza stone for about 15 minutes until golden brown on the edges.
Remove from oven and immediately slice with a pizza cutter. Shomp it all for great enjoyment.