Parmesan Roasted Broccoli (Printable Version)
# What You'll Need:
→ Dough
01 -
2 cups of unbleached all-purpose flour
02 -
3/4 cup of warm water
03 -
1 teaspoon salt
04 -
1 teaspoon dry yeast (active)
→ Chicken and Spices
05 -
1 chicken breast
06 -
1 tablespoon of New Mexican chile powder or crushed chiles
07 -
1/4 teaspoon salt
08 -
Fresh black pepper, to taste
09 -
1/2 teaspoon of chipotle powder (optional)
10 -
1 tablespoon olive oil
→ Sauce and Toppings
11 -
1 cup of chopped jalapeños (pickled)
12 -
1 cup of chopped mozzarella cheese
13 -
2 tablespoons olive oil for garlic mixture
14 -
2 garlic cloves, minced finely
15 -
A small pinch of salt for garlic mixture
# Preparation Steps:
01 -
In a bowl, mix the yeast into warm water. Stir in flour and salt, and when it comes together, knead till smooth on a floured surface. Cover and let it rest for 30 minutes (or up to 2 hours for a better rise).
02 -
Mash minced garlic with olive oil and a dash of salt using a spoon to bring out the flavors. Leave aside to infuse.
03 -
Cut the chicken into small chunks, toss with seasoned spices (chile powders, salt, and pepper). Cook quickly in heated oil on medium heat so it’s just done. Slight undercooking works well for baking later.
04 -
Separate your dough into four portions (one per 10-inch base). Roll each one super thin, letting it sit briefly between rolling sessions to make handling easier.
05 -
Pop your rolled dough into the oven at 400°F for 1-2 minutes to set. Coat with garlic oil, sprinkle on chicken, cheese, and jalapeños, then bake for 8-10 minutes till the crust is golden at the edges.
# Additional Tips:
01 -
Four 10-inch thin pizzas can be made from this dough. Toppings fit two pizzas.
02 -
Leftover dough stays good for up to 5 days in the fridge if wrapped tightly.
03 -
Rolling the crust very thin keeps the focus on the toppings.
04 -
Keep garlic oil to around 1/2 tablespoon per pizza to avoid soggy crusts.