Chicken In Pizza Dough Food

PIZZA DOUGH CHICKEN EMPANADAS

Steps:

• Combine the garlic, onions, salt and 5 cups water in a 12-inch high-sided saucepan and bring to a boil. Add the chicken breasts and bay leaf, and lower the heat to a simmer. Cook the chicken, partially covered, until cooked through, about 35 minutes. (To check for doneness, slit the chicken in half to make sure the interior is no longer pink.) Remove the chicken (reserve the broth) and allow to cool slightly. When cool enough to handle, shred by hand and place in a medium bowl.
• Remove enough broth to leave about 2 cups in the pan with the onions and garlic (cool and refrigerate or freeze the extra broth for another use). Remove the bay leaf. Add the tomatillos and jalapenos and cook until the tomatillos are olive green, 10 to 12 minutes. With a slotted spoon, transfer the solid ingredients (onions, tomatillos and garlic) to a blender. Add the cilantro and process until smooth (using some of the liquid in the pan if needed). Season with salt and pepper. Pour the salsa back into the saucepan and bring to a boil; add the chicken and cook until the flavors incorporate, about 5 minutes. Adjust the seasoning. Remove from the heat and set aside to cool.
• Preheat the oven to 400 degrees F.
• To assemble the empanadas: Dust a flat surface with flour. Roll out the pizza dough about 1/8 to 1/4 inch thick. Using a 6-inch round cookie cutter (or a bowl or plate with the same diameter), cut the dough into circles. Expect to get about 3 circles from 1 pound of dough. Brush the egg wash over the surface of one dough round. Add 2 tablespoons of filling onto half of the circle and sprinkle about 1 ounce of mozzarella on top of the filling, if using. Fold the plain half over the filling. Seal the edges with fork tines or crimp decoratively. Repeat for the remaining empanadas. (Save any leftover filling in an airtight container in the fridge for up to a week for another use.)
• Transfer the empanadas to a baking sheet lined with parchment paper. Using a pastry brush, brush the tops of the empanadas with the egg wash. Bake until crisp and golden brown, about 20 minutes. Let cool for about 10 minutes before serving.

CHICKEN PIZZA CRUST

Steps:

• Open and drain canned chicken through my whole oven is preheating to 350.
• Place chicken in a thin layer on a parchment paper covered pan.
• Bake for 10 minutes or until the chicken becomes dry.
• Turn oven to 500.
• Remove and place into a bowl. Add cheese and egg.
• Stir to combine.
• Spread into a pizza shape onto the pan lined with parchment. The thinner, the crisper the crust.
• Bake for 5-8 minutes depending on thickness.
• Cover with desired toppings and bake for 8 more minutes or until cheese and topping have cooked.

BBQ CHICKEN PIZZA DOUGH

Steps:

• Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is not hot; temperatures of 120 degrees F and above will kill the yeast, and your dough will not rise.
• Combine other ingredients (except the additional tsp olive oil) + combine with dissolved yeast. Allow these 2 ingredients to mix gradually; use at low speed to mix dough. Mix 2 to 3 minutes, until dough is smooth + elastic.
• Mix only until a smooth dough ball is formed.
• Place dry ingredients in a 4 to 6 quart bowl; make a well in the middle and pour in liquids (reserving tsp of olive oil). Combine ingredients. Lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).
• Lightly oil the dough ball and the interior of a 1-quart glass bowl. Place the dough ball in bowl and seal bowl w/ food wrap. Set aside at room to rise until double in bulk - about 1 ½ to 2 hours.
• Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again w/ wrap. Refrigerate overnight, airtight.
• About 2 hours before you are ready to assemble pizza, remove the dough from refrigerator. Divide dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller 6-inch pizzas are desired).
• Roll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.
• Place the newly formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish airtight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.
• To stretch and form the dough for pizza: Sprinkle a medium dusting of flour over a 12x12-inch clean, smooth surface. Use a metal spatula or dough scraper to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface. Use your hand or rolling pin to press the dough down forming a flat circle about ½-inch thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about ¼-inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough.
• To dress the pizza:Lightly sprinkle cornmeal, semolina or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel surface. Work quickly to dress the pizza so that the dough won't become soggy or sticky from the sauces and toppings.
• When you are ready to transfer the pizza to the pizza stone in the preheated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel. If the dough doesn't move freely, carefully lift the edges of the dough and try to rotate it by hand. Extreme cases may require that you toss more flour under the dough edges.
• Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. *Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don't attempt to move the pizza until it has begun to set (about 3 minutes). The peel can be slid under the pizza to move it or remove it.

CHICKEN IN PIZZA DOUGH

Steps:

• Prepare pizza dough (see recipe following). While dough rises, prepare baked chicken and vegetables.
• After dough has risen and chicken has finished baking, turn dough onto a lightly floured board.
• Cut off a small piece of dough the size of a tennis ball to use for a top decoration.
• Form remaining dough into a ball and roll out to a 12 x 17-inch rectangle. Place chicken, breast side down, in the middle of the dough.
• Arrange vegetables around chicken.
• Wrap sides and ends of dough over chicken.
• Turn right side up and place on a baking sheet. Brush surface with beaten egg.
• Roll out reserved piece of dough.
• Using a cookie cutter, cut out a design and place on top of dough wrapped chicken.
• Brush with egg.
• Bake in pre- heated 425 degrees oven for 30 minutes, until golden brown.
• To serve, let everyone tear off the bread, then cut up the chicken.
• PIZZA DOUGH: Dissolve yeast, sugar and salt in warm water.
• In large bowl, combine 2 cups of flour and yeast mixture; beat with an electric mixer several minutes.
• Stir in enough additional flour to make a stiff dough.
• Turn out on a floured board and knead 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl; turn to coat surface of dough with oil.
• Cover with a damp cloth and let rise in a warm place until double in bulk (about 2 hours).

ALMOST-FAMOUS BARBECUE CHICKEN PIZZA

Steps:

• Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
• Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
• Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
• While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
• Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.

PESTO CHICKEN PIZZA

Steps:

• For the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes).
• In a large bowl, combine 3 cups flour and 1 teaspoon salt. Make a well in the center of the flour and add the yeast mixture and oil. With a wooden spoon, beat the ingredients together to form a soft, sticky mass.
• Turn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic, 8 to 12 minutes. Form the dough into a ball.
• Place the dough in a large bowl that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with wax paper and a clean towel, and place in a warm draft free place. Let the dough rise until doubled in size, about 1 hour.
• With a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes.
• The dough is now ready to be rolled out for a pizza.
• For the pesto pizza: Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen.
• Place the pesto onto the pizza dough and spread it around the surface of the pizza. Leave about a 1/2-inch border on the outside of dough.
• Sprinkle the cheese evenly over the pizza. Place the chopped chicken on top of the cheese.
• Bake 25 to 30 minutes. Check it occasionally to ensure it doesn't burn.
• Remove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long). Sprinkle the basil on top of pizza, then cut and enjoy!

PIZZA DOUGH

Steps:

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

PIZZA WITH BRAISED CHICKEN THIGHS

Steps:

• For the pizza dough: Add 1/2 cup warm water to a small bowl. (If the water is too hot, the yeast will die; if it's too cold, the yeast won't activate). Add the yeast and sugar, stir to combine and let sit for 15 minutes. The water will bubble at the surface and smell very yeasty; this is what you want.
• Combine the flour and salt in a large mixing bowl. Make a well in the center and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water. Once most of the flour is combined, turn the dough out onto a smooth, clean, flour-dusted work surface and knead until smooth.
• Lightly coat the mixing bowl with oil and return the dough to the bowl. Cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
• For the braised chicken thighs: Preheat the oven to 350 degrees F.
• Add 2 tablespoons olive oil to an oven-safe, high-sided saucepan over medium heat. When the oil is just starting to shimmer, place the chicken thighs skin-side down in the pan, being careful to not overcrowd. Cook until the skin is golden brown and releases easily from the pan, about 3 minutes. Flip the thighs and cook until golden on the reverse side, another 3 minutes. (The chicken should not be cooked through at this point, just browned.) Remove the chicken from the pan and set aside. If necessary, add another tablespoon of olive oil to the pan. Then add the onions and cook, stirring, until just translucent, about 2 minutes. Stir in the garlic. When the onions and garlic are translucent, add the tomatoes and jalapeno and stir gently to combine. Cook until the tomatoes start to release their juices, 3 to 5 minutes. Add the chicken stock, bring to a boil and then reduce to a simmer.
• Return the chicken to the pan, skin-side up, and transfer to the oven. Bake until the chicken comes apart easily, another 20 to 30 minutes. Shred the chicken.
• For the pizza: When the dough is ready, portion it into 6 golf ball-size pieces. (If you're not using it right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes).
• Place a pizza stone in the oven and preheat to 450 degrees F. Dust a pizza peel with cornmeal.
• Top each pizza with some braised chicken, about 1 cup of the braising sauce and 1 cup of the Cheddar. Bake until the crust is golden brown and cooked through and the cheese has melted, 8 to 10 minutes. Remove from the oven and garnish with cilantro. Slice and enjoy!

CHICKEN PIZZA WRAP

Steps:

• Preheat oven to 350 degrees.
• Cut or shread chicken into small pieces.
• On a cookie sheet, unroll the Recipe Creation dough.
• Spoon pizza/spaghetti sauce onto the dough and spread evenly over all of the dough.
• Even layer the mushrooms, chicken and cheese.
• Start rolling the dough over itself from one of the longest sides. When you roll it approximately half way, take the other edge and overlap it to create a complete "log".
• Bake at 350 degrees for 15-20 minutes.

BBQ CHICKEN PIZZA

Steps:

• One hour before baking the pizzas, start preheating the oven at 500 degrees Coat chicken with 2 tablespoons barbecue sauce.
• Set aside in the refrigerator.
• Prepare dough into pizza shape.
• Precook if needed.
• Spread remainder of barbecue sauce over the surface of the dough.
• Spread cheese over the sauce.
• Spread chicken over the cheese.
• Place the onion rings over the chicken pieces.
• Place the pizza in the oven (on top of pizza stone if available or on pan).
• Bake until crust is crispy and cheese is bubbling (8-10 minutes).
• Remove pizzas from the oven and sprinkle each with 1/2 of the cilantro.

KETO CHICKEN CRUST PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix chicken, mozzarella cheese, Parmesan cheese, garlic, Italian seasoning, salt, and pepper in a large bowl with your hands. Fold in chopped basil.
• Place chicken mixture between two pieces of parchment paper. Gently spread mixture into a circle or rectangle about 1/4-1/2-inch thick. Remove top parchment paper.
• Bake in the preheated oven until edges start to brown, 35 to 45 minutes. Top with your favorite toppings.