Sunday, January 10, 2016

Buttermilk Chicken & Bacon Pizza

The temperature never got above 0 and there was a championship football game playing...odds of getting a pizza delivered in a reasonable amount of time wasn't looking good.  Luckily the refrigerator and pantry had all the ingredients for this delicious thin crust pizza.  The crust recipe is enough for 2'll see what I created with the other crust tomorrow.  

Buttermilk Chicken & Bacon Pizza

1 chicken breast, sliced thin and marinated for 4 hours in 1/2 cup buttermilk                                 and 1/2 tsp hot sauce
4 slices of bacon, cooked, drained and crumbled
6 sun-dried tomatoes, drained and sliced thin

Pizza Sauce ~ enough for 2 pizzas and freezable

1 - 6 oz tomato paste
6 oz water
3 tbsp Parmesan cheese
2 cloves garlic, minced
3 tbsp honey
1/4 tsp oregano
1/2 tsp Italian Seasonings
1/4 tsp freshly ground black pepper
1/8 tsp cayenne
1/8 tsp red pepper flakes
salt to taste

Mix together tomato paste and water in a medium sized pan.  Add in honey, garlic and spices and let simmer for 30 minutes, stirring occasionally.

Pizza crust (makes 2) 

2 cups flour
1 tsp yeast
1/2 tsp honey
1/2 tsp salt
3/4 cup warm water
1/4 cup canola oil

Place the warm water, honey and yeast in a large measuring cup and let sit for 10 minutes Put the flour and salt in a food processor with the chopping blade.  Pulse until mixed.  Add in the yeast mixture and pulse again until it's all incorporated into the flour.  Switch to run and pour in canola oil and let the dough knead in the machine.  Remove dough and place on a lightly floured surface.  Knead for a couple minutes.  Cut in half (one half can be frozen for later use within a month).  Let dough sit for about 30 minutes.  This will give you time to get the rest of your ingredients ready.  Roll out the dough and place on your pizza stone or pan.

Cook chicken slices just until not overcook since you'll also be baking them.  Top dough with sauce (as much as is your preference).  Evenly place the chicken slices, bacon, tomato on top.  Top with your favorite cheese.  I used a shredded 5 Italian cheese blend.  Bake for 15 minutes at 375°.