Sunday, April 30, 2017

Chicken Parm, Onion and Pancetta Pizza

Chicken Parm, Onion and Pancetta Pizza or what I like to call using up leftovers. We had some chicken cutlets leftover so Chris suggested adding them to the pizza toppings. I had sauteed the onion and pancetta earlier today to help the building of the pie move swiftly.
The crust was the Frank Lahey recipe. The recipe is at the end of this post. The pie was fantastic. I used canned diced tomatoes, Del Monte Fire Roasted, in place of a sauce. The pie was seasoned with oregano, basil and crushed red pepper.

I mixed the crust dough last night and kept it in the fridge. Today I rolled the crust out and put on a baking sheet that was lightly brushed with olive oil. I left the crust to raise for over an hour. Next it was topped with Parmesan Cheese, the tomatoes, the pancetta and onions, more tomatoes, seasonings and shredded mozzarella and more Parmesan. The pie was then drizzled with olive oil. It went into a 450˚ oven for about 20 to 25 minutes.

We let it sit for about 5 minutes but could not wait any longer. The pie was then sliced and devoured!

Jim Lahey Pizza Dough-

3 3/4 cups bread flour
2 1/2 tsp instant or other active dry yeast
3/4 tsp table salt
3/4 tsp plus a pinch sugar
1 1/3 cups water, room temperature (about 72 degrees F)

In medium bowl stir together the flour, yeast, salt and sugar. Add the water and using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough will be stiff. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours.

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