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Smoked Paprika Chicken & Serrano Pizza with Balsamic Glaze
Either 2 x 10-inch thick crust or 4 x 8-inch thin-crust pizzas
Steps
- Dough time! Combine the Delallo flour mixture and yeast packet in a large bowl, then add 1 ¼ cups of lukewarm water. Stir with a fork until a dough ball starts to form.
- Transfer the dough to a floured surface and knead by hand for 3 minutes, until a soft and smooth dough ball forms. Transfer to a clean, lightly oiled bowl and cover with plastic wrap. Let the dough rise in a warm place in your kitchen until it’s doubled in size, about 45 minutes. Awesome.
- While the dough is rising, crack on with the chicken. Preheat an oven to 450 degrees F. In a bowl, combine chicken, olive oil, smoked paprika, lemon zest, and season liberally with salt and cracked black pepper. Toss to mix well.
- Heat an oven-safe skillet over medium-high heat. When hot, add the chicken and sear on one side until golden (about 1 – 1 ½ minutes). Flip, then transfer the skillet to the oven to pan-roast the chicken. Cook for 12 minutes, until the chicken is crispy, cooked through, and the juices run clear (and reads 165 degrees F using a meat thermometer). Rest for 5 minutes before carving into thin strips.
- Divide the dough into either 2 or 4 pizzas, depending on your thickness preference. Working one at a time, shape and form into pizza rounds. Top with Delallo pizza sauce, several strips of chicken, roasted red peppers, a sprinkle of red chili flakes, and then break over some fresh mozzarella. Working in batches as necessary, bake each pizza on a baking sheet or preheated baking stone for 10 – 15 minutes, until they reach golden brown cheesy perfection.
- Immediately top each pizza with a few slices of serrano ham, a sprinkle of fresh basil leaves, and a drizzle of balsamic glaze. Serve immediately. Delicious!!
Originally published at dennistheprescott.com. Reproduced for personal collection.
