Parmesan Broccoli (Print Version)
# Ingredients:
→ Pizza Crust
01 -
2 cups of unbleached all-purpose flour
02 -
3/4 cup of warm water
03 -
1 teaspoon of active yeast
04 -
1 teaspoon of salt
→ Chicken with Spices
05 -
1 chicken breast
06 -
1 tablespoon of crushed New Mexican chile or chili powder
07 -
1/2 teaspoon of chipotle powder (if you want it)
08 -
1/4 teaspoon salt
09 -
A pinch of freshly ground pepper
10 -
1 tablespoon of olive oil
→ Sauce & Toppings
11 -
1 cup of pickled jalapeños
12 -
1 cup of mozzarella cheese, chopped into cubes
13 -
2 tablespoons of olive oil (for the garlic mix)
14 -
2 fresh garlic cloves, finely chopped
15 -
A small pinch of salt (for garlic mix)
# Instructions:
01 -
Stir yeast into warm water in a bowl. Slowly add salt and flour, and stir it up. Dump it out onto your counter and knead by hand until smooth. If it's sticky, add more flour. Cover dough and let it rest for 30 minutes or up to 2 hours.
02 -
Stir olive oil, chopped garlic, and a pinch of salt together in a small dish. Mash garlic with a spoon against the bowl to pull out its aroma.
03 -
Slice chicken into small chunks and coat with chili powders, salt, and pepper. Pan-fry it in olive oil over medium-high heat until just cooked. Leave it slightly underdone to avoid drying out when baking.
04 -
Cut the dough into four even parts—one piece makes a 10-inch crust. Roll one out super thin on parchment paper. Let it rest a bit between rolls to make shaping easier.
05 -
Pre-cook the pizza base for a minute or so at 400°F. Spread on a little garlic oil. Toss on cooked chicken, cheese chunks, and jalapeños. Bake for 8-10 minutes until the edges are golden.
# Notes:
01 -
The dough recipe preps enough for four thin pizzas, but the toppings listed work for two.
02 -
Wrap leftover dough tight and store it in the fridge for up to five days.
03 -
A super-thin crust makes the toppings really shine.
04 -
Use just half a tablespoon of garlic oil per pizza for the best results—too much can make it soggy.