Oz
08-06-2009, 07:07 PM
Pizza Dough:
1 tablespoon salt
1 tablespoon sugar
1 (1/4-ounce) packet fresh fast-acting yeast
1 1/2 cups warm water, between 100 and 115 degrees F,
as measured with a candy thermometer (any hotter will kill the
yeast - an organic leavener; too cool and the yeast won't be activated)
4 cups all-purpose flour, plus some extra to knead the dough
1/4 cup cornmeal, for pizza stones
Pizza topping:
2 tablespoons olive oil
4 cloves garlic, chopped
2 medium onions, chopped
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon salt
1 cup (16-ounce can) tomato chunks or chunky tomato sauce
1/4 cup instant flour, or enough as need to thicken the pizza
topping if it is too runny (recommended; Wondra)
1 pound ground chicken
3 ounces blue cheese
1/2 cup "buffalo wing" sauce (preferably Anchor Bay Wing
Sauce made with the recipe from the place where buffalo
wings were originally invented)
1 (6-ounce) container plain yogurt
Dissolve salt, sugar, and yeast in the warm water and allow the yeast
to proof. ("Proofing" the yeast is testing it for viability. It will develop
foam which looks like the head of a beer. If it doesn't proof, the yeast
is dead and should be discarded.) Proofing takes about 15 minutes.
Place flour in a food processor fitted with a dough blade, and through
the feed tube with the food processor running, slowly pour the proofed
yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes.
Place in a bowl, cover with a clean dish towel and allow dough to rise,
so that it roughly doubles in volume. (This will take about 30 minutes
to an hour). The dough has risen enough if you make an indentation
with your finger and it does not spring back.) Punch the dough down
and allow it to rise again. (Allowing the dough to rise a second time
gives it a finer texture.) Note: It will not rise as much the second time.
While the dough is rising, prepare the pizza topping. Heat 1 tablespoon
of the oil over medium- high heat in a large saucepan and saute garlic
and onions until they begin to soften. Add parsley, salt, and tomatoes.
Cook for about 20 minutes to allow flavors to integrate. (Begin the
chicken as described below, while the sauce is cooking.) Remove from
heat and whisk in instant flour to thicken. Mix with an immersion blender,
then set aside briefly.
While the sauce is cooking, in a separate fry pan, heat the other
tablespoon of olive oil over medium high heat, and brown the ground
chicken, breaking up the pieces as it cooks. When the ground chicken
has browned, remove from heat, crumble in blue cheese, and stir in
buffalo wing sauce and yogurt. Fold this mixture into the tomato sauce.
If the mix is absolutely too runny for a pizza topping, add more instant
flour.
Preheat oven to 450 degrees F. Divide the dough in half and stretch
out 2 (14-inch) circles. Transfer them to pizza stones sprinkled with
cornmeal. Top with the buffalo chicken pizza topping. Roll up and
seal ends. Bake for 15 to 20 minutes, or until the dough is nicely browned.
1 tablespoon salt
1 tablespoon sugar
1 (1/4-ounce) packet fresh fast-acting yeast
1 1/2 cups warm water, between 100 and 115 degrees F,
as measured with a candy thermometer (any hotter will kill the
yeast - an organic leavener; too cool and the yeast won't be activated)
4 cups all-purpose flour, plus some extra to knead the dough
1/4 cup cornmeal, for pizza stones
Pizza topping:
2 tablespoons olive oil
4 cloves garlic, chopped
2 medium onions, chopped
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon salt
1 cup (16-ounce can) tomato chunks or chunky tomato sauce
1/4 cup instant flour, or enough as need to thicken the pizza
topping if it is too runny (recommended; Wondra)
1 pound ground chicken
3 ounces blue cheese
1/2 cup "buffalo wing" sauce (preferably Anchor Bay Wing
Sauce made with the recipe from the place where buffalo
wings were originally invented)
1 (6-ounce) container plain yogurt
Dissolve salt, sugar, and yeast in the warm water and allow the yeast
to proof. ("Proofing" the yeast is testing it for viability. It will develop
foam which looks like the head of a beer. If it doesn't proof, the yeast
is dead and should be discarded.) Proofing takes about 15 minutes.
Place flour in a food processor fitted with a dough blade, and through
the feed tube with the food processor running, slowly pour the proofed
yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes.
Place in a bowl, cover with a clean dish towel and allow dough to rise,
so that it roughly doubles in volume. (This will take about 30 minutes
to an hour). The dough has risen enough if you make an indentation
with your finger and it does not spring back.) Punch the dough down
and allow it to rise again. (Allowing the dough to rise a second time
gives it a finer texture.) Note: It will not rise as much the second time.
While the dough is rising, prepare the pizza topping. Heat 1 tablespoon
of the oil over medium- high heat in a large saucepan and saute garlic
and onions until they begin to soften. Add parsley, salt, and tomatoes.
Cook for about 20 minutes to allow flavors to integrate. (Begin the
chicken as described below, while the sauce is cooking.) Remove from
heat and whisk in instant flour to thicken. Mix with an immersion blender,
then set aside briefly.
While the sauce is cooking, in a separate fry pan, heat the other
tablespoon of olive oil over medium high heat, and brown the ground
chicken, breaking up the pieces as it cooks. When the ground chicken
has browned, remove from heat, crumble in blue cheese, and stir in
buffalo wing sauce and yogurt. Fold this mixture into the tomato sauce.
If the mix is absolutely too runny for a pizza topping, add more instant
flour.
Preheat oven to 450 degrees F. Divide the dough in half and stretch
out 2 (14-inch) circles. Transfer them to pizza stones sprinkled with
cornmeal. Top with the buffalo chicken pizza topping. Roll up and
seal ends. Bake for 15 to 20 minutes, or until the dough is nicely browned.