I love pizza. And I love to cook pizza for friends. So this month's challenge was the perfect excuse to make some pies and have some friends over to eat em!
First up, let's season up some chicken and let it sit in the fridge for several hours.
While that chicken is getting all flavorful, sauté some garlic and red onion in butter.
Then add some of this stuff:
And then a little white wine:
And let it all simmer over low heat for a while. Once those stewed tomatoes are soft, mash em with your potato masher!
Now add some tomato sauce, a bit of salt, and let it sit and gather some flavor.
While that sauce is sitting (and your chicken still is too), let's make some dough. I made four big pizzas, so I almost tripled this recipe (i actually multiplied by 2 2/3:
¾ cup warm water
¼ cup beer (I use hard apple cider)
1 tablespoon honey
1 tablespoon oil
1 tablespoon instant yeast
1 teaspoon salt
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil
2-3 cups flour
(See original recipe here: http://www.melskitchencafe.com/quick-and-easy-pizza-dough/)
I follow the recipe, and get a nice ball of dough:
I set that someplace warm to rise (recipe says ten minutes, but I give it an hour, punch it down, and give it another hour), and get the Joe Jr heated up to smoke the chicken.
Chicken gets cooked, dough rises.
Let's get the Big Joe going too!
Dough's risen, been punched down, risen again, and is ready to become pizza crust. Did I mention I was making 4 pizzas? [emoji12]
Toppings! There's fresh mozzarella (the kind packed in water), medium yellow cheddar, pepperoni, Atlanta brisket (left over from my last cook, John Setzler's recipe), bacon, chicken, bell peppers, onions, chives, and diced tomatoes. Not pictured is the fresh pineapple.
And the pies are ready to hit the Big Joe!
Brisket pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, brisket, red onion, diced green onions, and diced fresh tomatoes.
Hawaiian BBQ Chicken Pizza, with a tablespoon of barbecue sauce mixed into the tomato based pizza sauce. Topped with mozzarella and cheddar, pecan-smoked chicken breast, bacon, red onion, hand-torn cilantro, and fresh pineapple chunks. I actually made two of these, one without bacon, because of dietary restrictions of one of the guests.
And finally, my old standby, Pepperoni.
Topped with mozzarella and cheddar, pepperoni, red bell pepper, red onion, and bacon.
Each cooked for about 5 minutes at somewhere between 500° and 600°, on parchment paper for most of the time.
And finally, some plated Hawaiian, check out that pretty brown crust!
I asked my friends to vote which pizza was the best, and it was a close vote between the Hawaiian (my favorite) and the brisket. My wife was the tie breaker, and she voted brisket.
Thanks for reading!
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