Monday, September 8, 2008
Chicken Caesar Pizza and Amazing Whole Wheat Pizza Crust
I found this recipe on the "Taste the Joy" blog (see links to the right). It was really good! The recipe calls for a Boboli pizza crust, but I made my own, and I'll post the recipe for the pizza dough. I used Briann's Caesar dressing because it's my favorite. I also used a large leftover chicken breast that we grilled that had been seasoned with Italian seasoning, garlic and a little olive oil. I added some chopped green onion and tomato to the pizza before I cooked it. Without the salad on top, it reminded me a lot of Papa Murphy's Chicken Garlic pizza. With the salad, it reminded me of something that you order at California Pizza Kitchen. Yum!
Chicken Caesar Pizza
1 Boboli pizza crust
fresh Parmesan cheese, grated
romaine lettuce, chopped
3 Roma tomatoes
1-2 chicken breasts
1 C Cardini’s Caesar dressing
2 C mozzarella cheese, shredded
Cut chicken into thin strips and sauté in 2 TBS Caesar dressing. Brush 2 TBS (I added a little bit more than this) of dressing on pizza crust. Top with mozzarella cheese and cooked chicken. Grate Parmesan cheese over top of pizza. Bake at 375 for 15-20 minutes or until the cheese is hot and melted. While pizza is baking, combine lettuce and tomatoes in bowl and coat with dressing and Parmesan cheese. Let pizza cool 10 min and top with lettuce mixture.
Now for the crust:
I think that I found this recipe on allrecipes.com, but I can't remember. We have mostly used this pizza crust for grilled pizza, but it is good baked as well. I have made a few different pizza crusts that call for whole wheat flour, but I feel like the ones that have ALL whole wheat flour are too dense and overwhelming for pizza. I think that this one is a good compromise with part white flour. When I made the Chicken Caesar Pizza, I split the dough in half and rolled out two (one plain cheese for the kids, of course!) thin crust pizzas on two different greased cookie sheets and baked them for 15-20 minutes. This made a lot of pizza, and we had great leftovers!
Amazing Whole Wheat Pizza Crust
1 teaspoon white sugar
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4.Preheat the oven to 425 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.