savor (v) - to taste and enjoy completely. // A new weekly blog series from our kitchen, celebrating the simple pleasure of good food.
Scenario one: It's 6pm. You had to work late. You're expecting someone over for dinner at any moment. (It's ok..breathe. Do not panic. Maybe ask them to stop for wine? Just a thought.)
Enter: our thin, crispy garlic-y chicken pizza, featuring caramelized onions and spinach. Quick, easy, and impressive!
This recipe makes two 12" pizzas - one to bake for dinner, one to freeze for next time.. Yum!
- 1/2 tsp sugar
- 1 (.25oz) packet yeast, rapid-rise
- 3/4 cup warm water
- 2 cups all-purpose flour, plus more for kneading
- 1 1/2 tsp salt
- 1 tsp onion powder
- cornmeal, for dusting
- 1 T olive oil
- 5 cloves garlic, minced
- 1 red onion, sliced
- 4 roma tomatoes, sliced
- 3/4 lb boneless, skinless chicken strips
- 1/2 tsp onion powder
- 2 tsp Herbs de Provence, dried
- 2 T water
- 1/2 cup marinara sauce (your choice)
- 3 cups Mozzarella Cheese (or an Italian Blend), shredded
- 1/2 cup fresh spinach, shredded
- 2 T fresh parsley, torn or chopped (optional)
1. Preheat oven to 500 degrees with pizza stone (or pan) inside.
2. Dissolve the yeast and sugar into the warm water and let sit for 5 minutes or until foamy.
3. Combine flour, onion powder, and salt in a separate bowl. Add the yeast water and stir until a rough dough forms. Use your hands to form it into a ball and knead on a lightly-floured workspace until smooth, uniform, and elastic. (About 3 minutes.) Let the dough rest for 5 minutes.
4. Divide the dough into two portions and form each piece into a ball. Press one ball of dough down into a circular disk and use a glass or rolling pin to roll it into a thin circle. (About 1/8 inch thick and 12 inches in diameter.)
5. Meanwhile, slice the Roma tomatoes. Sprinkle with salt, pepper, and 1 tsp of the minced garlic. Set aside to marinate.
6. Heat 1 tablespoon olive oil in a large skillet. (Bonus points if you have a well-seasoned wok - it adds a delicious depth of flavor!) Add red onion and sauté until starting to turn golden brown. Add minced garlic and chicken strips. Sprinkle with salt and pepper, onion powder, and Herbs de Provence. Add 2 T water and cover with a piece of aluminum foil. Let simmer until water is almost evaporated, about 5 minutes.
7. Using two forks, shred the chicken strips and cook for an additional minute. Taste. Add more salt or herbs, if needed. Remove from heat.
8. Sprinkle your pre-heated pizza stone (or pan) with cornmeal. Lay one circle of dough on top. Spread with enough marinara sauce to your liking - we used about 1/4 cup per pizza. Bake until the edges start to puff, about 3 minutes.
9. Remove the stone, and finish it up! Top with half of the chicken and onion mixture, half the shredded spinach, and half of your cheese. Lay Roma tomato slices on top and sprinkle with 1 T of the fresh parsley, if using. Bake until your cheese is melted, bubbly, and starting to turn a beautiful golden color. (About 5-7 minutes.)
10. While this is cooking, assemble your second pizza with the other half of your ingredients and freeze. *See freezer note below.
11. Remove, let sit for a minute, slice...enjoy!
Frozen pizza note: We use a 12" marble tile as a flat, freezer-safe "plate" and wrap it with plastic wrap or aluminum foil. The pizza freezes well for 3 months. When ready to enjoy, just add it straight to your pre-heated 500 degree pizza stone (or pan) and cook for about 10-15 minutes or until the cheese looks deliciously hot and bubbly.