Steps to make a grilled pizza with the recipe for THIN CRUSTED PIZZA W
CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE
by Skip Graden on Wednesday ·
This is a pizza that I made in American Regional Cooking with Chef David Rell last semester. We grill marked and par-cooked the crust and finished them in a 450 degree BKI Oven.
You can top a pizza a lot of ways: Follow this recipe, Sausage, Peperoni, Cheese, Pepperoni & Sausage, Vegetables, Pesto Red Onion Shrimp & Baby Bella's, etc...
THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE
THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE
Yield: 4 8-inch Pizzas
For the Dough: (Best to make the day before.)
INGREDIENTS
1 ea Envelope active dry yeast
1/2 tsp Sugar
2/3 cup Warm water
2 to 3 cup All-purpose flour
1 tsp Kosher salt or Sea Salt
1 tsp Freshly ground pepper
2 tblsp Olive oil, plus olive oil for brushing crust
For the Topping:
INGREDIENTS
3 cups Thinly sliced grilled chicken meat
3/4 cup Sliced, pitted kalamata olives
4 cups Shredded fontina cheese
1 cup Thinly sliced red onion
2 tblsp Finely chopped fresh parsley
THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE
METHOD:
- For dough: In a medium bowl, combine yeast, sugar, and water. Stir briefly and let stand until foamy, 5-10 minutes. Add 2 cups flour, the salt, pepper, and 2 tblsp olive oil. Stir together with your fingers, until the dough holds together. Transfer the dough to a lightly floured work surface and knead until smooth, 8 to 10 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set in warm place until the dough doubles in size, 1 to 1 1/2 hours.
- Punch down the dough in the bowl. Transfer it to a lightly floured work surface and cut into 4 equal pieces. Roll out each piece into an 8-inch round about an 1/8 inch thick. Lightly brush both sides of each round with olive oil and place rounds on baking sheet.
- Gently slide crust from baking sheet and cook, uncovered, directly over medium heat until grill marks are clearly visible, about 2 minutes. Don't worry if the crust bubbles; they will deflate when you turn them over. Transfer the crust to the baking sheets, with grilled marks facing up.
- Distribute the chicken, olives, cheese, onion, and parsley evenly among the crusts. Transfer the pizza again from the baking sheet to the grill and cook, covered, directly over medium heat until the crusts are crisp and the cheese is melted, 3 to 4 minutes.
THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE
Steps to follow:
Make the Pizza Dough 24 hours before you are going to par cook them.
Once it is par cooked, you can use right away or refrigerated/freeze them wrapped tightly in Saran Wrap or vaccuum packed 3-5 days
refrigerated and 2-3 weeks frozen... |
| Top of Crust |
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| Bottom of Crust |
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| Top Of Crust, Time to Sauce it... |
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| Add and spread a thin layer of sauce or Sun-Dried Tomato Pesto |
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| Add Pepperoni, start with Thin Flat items |
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| Then add Pre-cooked Sausage |
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| Next is cheese |
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| Evenly spread cheese across top |
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| Looks like enough, time to cook it... (Can be wrapped in Saran Wrap at this point... Frozen or Refrigerated) |
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| Put it on the grill... |
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| Cover it with a large lid or a stainless steel bowl with a handle. |
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| Checking it and getting ready to turn it... |
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| Turn it every 3-5 minutes a 1/4 to a 1/3 of a turn... |
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| Turn it every 3-5 minutes a 1/4 to a 1/3 of a turn... |
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| Bottom looks about done.... |
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| Remove from the grill... |
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| Put on a surface to cut... |
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| Get into position to cut in smooth continuous strokes |
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| Cut in 6-8 pieces... |
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| Cheese is nice and melty... |
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| Check it out... |
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| Bottom looks great... |
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| Enjoy with a beverage of your choice! |
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| Menu board at Schnuck's on Clayton Road in St Louis MO.... |
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