Spicy chicken deep pan pizza pie: Difference between revisions
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Revision as of 09:58, 30 January 2014
| Spicy chicken deep pan pizza pie | |
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| Servings: | Serves 4 |
| Ready in: | 1 hour, 25 minutes |
| Prep. time: | 40 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
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Another variation on the Chicago deep pan pizza pie using spicy chicken instead of Italian sausage.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 medium chicken breasts chopped very finely.
- 1 small onion, chopped finely
- 3 cloves of garlic, peeled and crushed
- 1 teaspoon chilli flakes (Guajillo - not too hot)
- 1 teaspoon dried oregano
- 1 portion of pizza dough
- Fine yellow cornmeal for dusting
- 110 g (4 oz) Cheddar cheese, grated
- 85 g (3.5 oz) freshly grated Parmesan cheese
- 1 large can of chopped peeled tomatoes, left to drain over a coarse sieve for 5 minutes
- Pinch of black pepper
- 1 ball of buffalo mozzarella, torn
Mise en place
- Pre-heat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
- Make the dough as instructed
Method
- Add 2 tablespoons of olive oil to a hot frying paan or wok and add a good grind of black pepper
- Add the onions and sauté for 3 minutes.
- Stir in the chopped chicken breasts, the garlic, the chilli flakes and oregano and stir-fry for 3 or 4 minutes just to colour the chicken.
- Spray or lightly oil a deep 25cm (10") pizza dish or pan
- Roll out 2/3rds of the dough to about 3mm and line a pan so the dough just overlaps the edges and trim any excess
- Sprinkle the base with the Cheddar cheese
- Add the chicken mixture
- Sprinkle with one third of the Parmesan cheese
- Roll out the remaining dough to make a lid
- Pinch the lid so it joins the base and make a few slashed in the top for steam to escape
- Mix another third of the Parmesan cheese with the herbs and spices and mix into the tomatoes
- Spread the tomato mixture over the top of the dough
- Top with crumbled mozzarella and sprinkle with the remaining Parmesan cheese
- Bake for 45 minutes, resting a sheet of tin-foil on top of the pizza for the final 10 minutes
- Allow to cool for 10 minutes before slicing and serving
Serving suggestions
Serve with a green salad