Tag: What Katie Ate

[print_this]Recipe: No Knead Buttermilk Chicken Pizza

Summary: Great thin crisp crust, beautiful blend of flavours, delicious subtle chicken... a wonderful light picnic pizza for spring/summer!

Prep Time: 25 minutes
Total Time: 1 hour plus resting time
Ingredients:

• Dough Adapted from Jim Lahey’s No-Knead Pizza Dough {yields 4  X 10-inch crusts}
• 4 cups all-purpose flour, more for dusting
• 1/4 cup gluten
• 3/4 tsp. instant yeast
• 2 tsp. salt
• 11/4 cups + 1/3 cup + 1 tbsp water
• 2 tbsp extra virgin olive oil
• Topping
• Buttermilk Chicken {Buttermilk Chicken from What Katie Ate}
  
• 1 cup buttermilk
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper
• Juice of small half a lemon
• 2 x 200g (average sized) chicken breasts
• Bell peppers, onions, preserved chili peppers, fresh basil
• Pizza Sauce
• 3-4 medium tomatoes
• 100ml tomato puree
• 3-4 cloves of garlic
• 1 onion, chopped
• 1 tbsp dried herbs
• Red chili flakes
• 1 tbsp balsamic vinegar
• Pinch of sugar
• Handful of fresh basil
• Salt and freshly ground pepper
• Olive Oil

Method:

• Dough
• In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 F /21C.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours then use as required.
• Buttermilk Chicken:
• To make the marinade, add buttermilk, Dijon mustard and lemon juice into a medium-sized bowl, season with salt and pepper whisk together to combine. Remove excess fat from the chicken breasts and cut the chicken crossway into ½ cm thick strips.  Add the chicken to the marinade, cover with cling film and leave in the fridge for 3 hours or overnight
• After chilling, cook chicken pieces on a hot griddle pan until almost cooked through. Keep warm.
  
• Pizza Sauce
• Saute onions, garlic, fried herbs and red chili flakes in olive oil till fragrant.
• Blend the tomatoes and tomato puree together to a smooth sauce and add to above
• Add the balsamic vinegar and pinch of sugar, season with salt and pepper and simmer covered for about 15-20 minutes till most of the liquid has evaporated and it yields a thick sauce.
•  Cool and blend to a smooth puree. Adjust seasoning if required, add fresh basil and reserve until required . {Can be made a day or two ahead}
• Pre heat oven to 250C
• To assemble the pizzas
• Roll out dough to your desired thickness and place on pizza stone or baking tray
• Brush the bases with extra virgin olive oil and divide sauce evenly over both pizza bases and spread out leaving a 2cm border around the pizza edge {I like keeping the sauce to a bare minimum in summer}
• Top pizzas with pre-cooked chicken strips, bell peppers, onions, preserved chillies, fresh basil. Top with grated mozzarella.
• Bake until base is cooked through {20-25 minutes in my oven}.
• Note: You can skip the chicken for a vegetarian version of the pizza. Mushrooms, sweet corn, cottage cheese cubes would work well.

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