Parmesan Roasted Broccoli (Print Version)
# Ingredients:
→ Dough Base
01 -
2 cups of unbleached white flour
02 -
3/4 cup of warm water
03 -
1 teaspoon of salt
04 -
1 teaspoon of active yeast
→ Spiced Chicken
05 -
1 chicken breast
06 -
1 tablespoon of crushed chile (or good chili powder)
07 -
1/4 teaspoon of salt
08 -
1/2 teaspoon of chipotle powder (optional)
09 -
Freshly cracked black pepper, to taste
10 -
1 tablespoon of olive oil
→ Sauce and Topping
11 -
1 cup of pickled jalapeño slices
12 -
1 cup of cubed mozzarella
13 -
2 tablespoons of olive oil for garlic mix
14 -
2 fresh garlic cloves, finely chopped
15 -
Small pinch of salt for garlic sauce
# Instructions:
01 -
In a dish, dissolve the yeast fully using warm water. Stir in the salt and flour until it comes together. Knead until smooth on your countertop. Add flour as needed. Cover tightly, then let rest somewhere warm—1-2 hours is ideal but a quick 30 minutes will work too.
02 -
Add minced garlic to olive oil in a little dish with a sprinkle of salt. Gently mash it down with the back of your spoon to bring out the flavors.
03 -
Dice the chicken into small chunks and coat it with salt, peppers, and chiles. Cook the spiced pieces in a pan over medium-high heat with olive oil until just done. If it’s slightly undercooked, it’ll finish cooking in the oven.
04 -
Split dough into four smaller parts; each is enough for a thin-crust pizza around 10 inches wide. Using a rolling pin, roll a portion flat on parchment, pausing occasionally to keep it pliable.
05 -
Heat your oven to 400°F. Bake the shaped crust briefly for 1-2 minutes. Spread just a thin layer of garlic-oil on it, followed by your chicken, mozzarella, and jalapeños. Return to bake for another 8-10 minutes until golden and crispy-edged.
# Notes:
01 -
This dough makes four pizzas (10 inches thin each), but the listed toppings are enough for two.
02 -
Keep extra dough wrapped, and it’ll stay fresh in the fridge for up to 5 days.
03 -
Thin crust is key if you want the toppings to pop.
04 -
Don’t overload with garlic sauce (use about half a tablespoon per pizza) to keep the crust dry and crisp.