10/29/08

pizza...

with chicken Thai basil pesto topping...1





Here's my second daring bakers' challenge. All I have to say is I love this pizza dough recipe. It has a chewy texture, but gives a very nice crispy crust. I use my favorite crepe's filling recipe for the pizza, which is a simple one with pesto and chicken.
By the way, I did toss one pizza up to the air. It was fun doing that. Mark was busy so I didn't get any photo of the tossing part--sorry.

Ingredients:
make 3 servings

for the pizza dough
- 2 1/4 cups all-purpose flour
- 1 ts. salt
- 3/4 cup water
- 1/4 cup olive oil
- 2 ts. active dry yeast
- 2 tb. water, luck warm

for the topping
- 1 chicken breast, slice into 1/2" thick strips
- 2 oz. fresh Thai basil leaves
- 3 garlic cloves
- 1/2 cup pine nut, divided
- 1/2 cup plus 2 tb. extra virgin olive oil
- 1/4 cup freshly grated Parmesan
- 1/4 ts. salt
- 1/8 ts. black pepper
- 1/4 cup onion, chopped
- 1/4 cup sun dried tomatoes
- 1/2 cup mozzarella cheese

Procedures:

for the pizza dough
1. Refrigerate all ingredients for 1 hour, except yeast.
2. In a mixer, activate yeast with luck warm water for 5 minutes.
3. Using dough hook, add flour, salt and water. Mix until take-up.
4. Sprinkle flour on the counter, transfer the dough to the counter and cut the dough into 3 equal pieces.
5. Roll each piece into a ball and transfer them to the greased pan. Mist them with spray oil and cover with plastic, then chill overnight.

for the topping
1. Make the pesto sauce by combine basil, garlic, half of pine nut and salt in a food processor. Add the 1/2 cup of olive oil while the machine is running. Continue to blend until the mixture is smooth. Set aside.
2. Heat the pan with 2 tb. of olive oil, add onion then chicken. Stir until the chicken is almost done. Add 1/4 cup of pesto sauce and pepper. Stir until the chicken is cook through. Set aside.

Assembly

1. Remove the dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour and spray oil, roll each dough into 1/2" thick flat dish. Dust the top with flour and spray oil. Cover with plastic.
2. After resting the balls for 2 hours, dust the sheet pan with cornmeal. Dip your hands in flour and toss the dough into a thin layer. Lay it on the prepared pan.
3. Spread 2 tb. of pesto sauce over the 8" diagram pizza dough, add chicken, sun dried tomatoes pine nut and mozzarella.
4. Bake at 500 degrees F for 10-12 minutes until the crust is crispy.

13 comments:

Sharon said...

This pizza looks absolutely amazing! Love the combination of flavors. Great post!

Catherine said...

That looks fantastic! Crust looks just the way I like it, too. I'm in love with basil. I'm saving this recipe!

Christy said...

I agree with you on the crust. It's by far the best I've ever used. Thai basil pesto sounds sooo good with that pizza!!

jo said...

Your pizza looks terrific and yummilious! I made this pizza dough over 2 weekends and still have some more in the freezer.

Katie said...

Your pizza look fantastic. I love the puffy crust you got on yours

Vera said...

Thip, the pizza looks pretty and I love your topping idea!

Honey Pickles said...

Your pizza sound really good. I love your flavor combination.

Vanillaorchid said...

P'Thip,

It's absolutely terrific and yummy ka, I like the way you made the topping ka.

Lynn said...

Your pizza looks scrumptious! I am very impressed. Great job.

Y said...

Lovely pizza! How did you manage to get it so perfectly round!!? :D

Thip said...

Y, I stretch it with my fists , instead of tossing up to the air. But I did toss one though.

Thank you, guys.

cat said...

Fantastic recipe!

Now if I could only find out how to make a decent meat pie crust in Bangkok...

Eileen said...

Absolutely fabulous!!

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