Whole Grain Hot Chicken Pizza

Wholegrain Hot Chiken Pizza

Do you love pizza? Would you like to make it at home? Maybe you have but it´s not as crispy as in your favourite Italian restaurant? Maybe you should try baking stone for pizza to get extra crispy crust. When I first tried the baking stone for pizza, then I realized that it´s something special like the pizza oven. The results are totally different. I can get the crust extra crispy and when I serve it with the stone, then the pizza doesn´t cool down as quickly.

Wholegrain Hot Chiken Pizza

I have gave you the pizza recipe and pizza crust recipe before in my “Almost Guilt-free Pizza Margherita” post. As I told you before I got some inspiration for pizza crust from Italian cook book „Two Greedy Italians“ by Antonio Carluccio and Gennaro Contaldo. I found a recipe for „La Veza Pizza Napoletana“ where was a description for pizza crust with white plain flour (white wheat flour). Then I replaced the plain flour with wholegrain and I got my nice wholegrain pizza crust.

Whole Grain Hot Chiken Pizza

This recipe here is also made with wholegrain crust and the topping is quite spicy. Of course, this recipe isn´t totally healthy but it´s a little bit healthier than usual white wheat flour pizza crust. Sometimes we just like to have some comfort food to spoil ourselves. Pizza in my home is something that my boyfriend always look forward to. Quite often I have the question that when are you gone make it again? When?

Whole Grain Hot Chiken Pizza

Whole Grain Hot Chicken Pizza

Make 2 x 45 cm pizzas***

Ingredients

For the dough:

  • 500 g whole wheat flour (+ some for working the dough on the surface)
  • 10 g salt
  • 10 g dry yeast
  • 320 ml warm water

For topping:

  • 800 g crushed tomatoes
  • 1 medium diced onion
  • 2 glove of minced garlic
  • 2 fresh sliced chilli peppers into the sauce and 1 chilli pepper for topping (remove the seeds, when you don´t like it too hot)
  • Seasoning: salt, pepper, cayenne pepper, oregano, chilli flakes
  • 400 g chicken fillet
  • 1 tsp olive oil + some olive oil for later on top of the pizza
  • 400 g mozzarella cheese (tear to pieces)
  • 4 tsp grated parmesan cheese
  • Few handfuls of rocket leaves
  • Baking stone for pizza*

Instructions:

  1. Firstly, start with the dough. Mix together water with yeast and let it proof for 5 minutes.
  2. Mix together flour and salt in food processor until combined. While running the food processor, slowly pour in the water and yeast mixture and process until there forms a ball (about 1 minute).**
  3. Take the dough out of the food processor and make the dough into a ball. If it´s too sticky, then add some more flour. Cover the dough with tea towel for 5 minutes.
  4. Dump the dough onto a floured work surface and work with the dough for 8-10 minutes. Then make the dough into two balls (then you will get two 23 cm pizzas or you can make one big 45 cm pizza which is one big baking pan). Then cover the dough with a little bit wet towel and leave it to a warm place for half an hour.***
  5. Preheat the oven to 250°C/ 480°F.****
  6. While the dough is proofing, make the tomato sauce. For the sauce, put the diced onions on the hot pan (with coconut butter or vegetable oil) and caramelize them for 1 minute, then add garlic and sliced chilli pepper and stir for 15 seconds. Add the peeled tomatoes (crush them a little bit with a fork before). Season the sauce with herbs, salt and pepper. Lower the heat and leave it on the stove for 10-15 minutes until most of the liquid comes out. Stir sometimes. Set aside.
  7. Cut chicken fillet into pieces. Season with chilli flakes, salt and pepper. Add about 1 tsp of coconut oil (or vegetable) and mix it into the chicken fillet. Let it stay on the room temperature for 5-7 minutes and cook it on the hot pan until lightly golden. Set aside.
  8. On a floured surface, use a rolling pin to roll dough into two rounds (about 23 cm in diameter or when you let it proof for few hours, then 45 cm). For best results, roll the dough out about as thin as reasonably possible. Transfer dough to a on a lightly oiled pizza stone or pizza pan (or baking pan with baking paper).
  9. Bake the crust for 5 minutes.
  10. Take the pizza crust out of the oven and add tomato sauce what you made before. Add chicken, extra chilli pepper and sprinkle with cheese and chilli flakes. (Sprinkle with a little bit of olive oil). Bake the pizza for 8-10 more minutes until it´s lightly golden.
  11. Add some rocket leaves on top and enjoy!

Notes:

*If you don´t have baking stone for pizza, then you can use a usual baking pan. However, you will get crispier crust with baking stone.

** If you don´t have a food processor, then you can do it by hand. It will just take a little bit more time to work with the dough (first mix the flour and yeast water with spoon and then work with hands about 3-5 minutes until it forms a ball).

*** Hovever, I noticed that if you have time then you can let the yeast proof for few hours, then you can get 2 x 45 cm round pizzas and extra thin crust. But when you don´t have that much time then 30 minutes works also fine (as the Italian cookbook „Two Greedy Italians“ by Antonio Carluccio and Gennaro Contaldo says). However, then you will not get that much crust (only about 2 x 23 cm in diameter)

**** If you are using pizza stone, then preheat the stone. The pizza stone is something magical. The results are quite same as using pizza oven. You can get the extra crispy crust.

Making Whole Grain Hot Chicken Pizza

Making Whole Grain Hot Chicken Pizza

Making Whole Grain Hot Chicken Pizza

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