Monday, September 27, 2010

Chunky Chicken and Chutney Pizza

We've been making homemade pizza about once a week. I've been using PW's pizza dough recipe for a few months, but yesterday I was completely out of olive oil. So, instead, I picked up a package of Publix pizza dough, the plain kind, which was on sale for $1.79. If it stays about that price, it is worth it to me to buy it rather than make it. I will gladly pay the dollar for my time! And the flavor was excellent. (They'll never know it wasn't completely from scratch. Unless you tell them.)

For my Chicken and Chutney Pizza, I used this recipe as my inspiration, but then added some twists of my own.

Chunky Chicken and Chutney Pizza

Make your own or buy pre-made ball of dough, but treat it like homemade:
1. Put a little olive oil in a large bowl.
2. Put dough in bowl, cover with towel, and let rise 1-2 hours. Meanwhile, prepare the toppings.

1. In a square or rectangular metal baking pan, add 1 Tbsp EVOO.
2. Coat 2-3 boneless, skinless chicken breasts with oil and sprinkle S+P on top.
3. Drizzle with Worchestershire sauce.
4. Bake for 30-35 minutes in a 375 degree oven (yours may vary) or until cooked through.
5. Chop chicken into small, bite-size squares.

The "sauce" in this pizza is a homemade chutney. Me like.
1. Dice 2-3 plum tomatoes.
2. Combine with 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1 minced garlic clove and 1/4 tsp Garam Masala* in a small saucepan; bring to a boil.
3. Reduce heat to medium; cook, uncovered, for 20 minutes or until thickened.

Other toppings:
Chopped green onions, sharp white cheddar cheese, and fresh diced plum tomatoes work well, as per the original recipe. But you could experiment. I might try chickpeas.

To assemble:
Spread crust onto a pizza stone or baking tray. Use your fingers. Get kids to help.
Bake crust for 3 minutes at 400 degrees to prepare the crust to hold toppings.
Spread the prepared chutney on the crust. Add chicken, onions, tomatoes and cheese.
Bake assembled pizza at 400 degrees for 10 minutes, or until cheese is melted.

Enjoy! Even the leftovers are delicious.

* Garam Masala is a smoky-sweet blend of Indian spices and I bought it a while back for a curry dish. The original called for Jamaican jerk seasoning, which I don't have, so I opted for this which gave it a nice, mild kick.


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