A deep dish pizza made from scratch topped with a homemade fresh tomato pizza sauce, sliced chicken breast, sliced jalapeno, and a trio of cheeses that include mozzarella, sharp cheddar, and Monterey jack.
1 large (about 10 ounces) boneless skinless chicken breast
1 TBSP olive oil
1/4 tsp salt
1/4 tsp black pepper
4 medium jalapenos, thinly sliced
4 ounces mozzarella cheese, shredded
4 ounces Monterey jack cheese, shredded
4 ounces sharp cheddar cheese, shredded
DIRECTIONS
START WITH THE DOUGH:
Mix the water and yeast together in a large mixing bowl.
Stir in the flours and 1 tsp salt until well combined then knead the dough by hand for a couple minutes, just long enough so that the dough all comes together and is able to form into a ball.
Pour the 4 TBSP of olive oil into a 14-inch deep-dish pizza pan or cake pan, tilt the pan around to ensure the entire bottom and sides of the pan are coated in oil.
Flatten and stretch out the dough ball to fit into the pizza pan and lightly press the edges of the dough about 1/2-inch up against the inner sides of the pan.
Cover the pan and place in the refrigerator for at least 3 hours.
NOW MAKE THE SAUCE:
Place the chopped tomatoes into a large saucepan over medium-high heat.
Cook the tomatoes, using a spatula to break up the tomatoes, until the liquid in the pan begins to boil rapidly.
Reduce the heat to medium and simmer, occasionally breaking up the tomatoes, for about 5 minutes.
Transfer the contents of the pan to a blender or use an immersion blender and blend well.
Place a colander over a container then pour the blended tomatoes through the colander and stir the blended tomatoes to filter out any seeds and skin.
Discard the seeds and skin then put the tomato sauce back into the saucepan and stir in the oregano, basil, garlic, onion, salt, and crushed red pepper, until well combined.
Cook the tomato sauce over medium heat, stirring often, until thickened, about 5 minutes then take the sauce off the heat and set aside to cool.
Once the sauce has cooled place it into a sealed container and refrigerate until ready to use.
COOK THE CHICKEN:
Thinly slice the chicken into bite-size pieces then place it into a bowl.
Drizzle the 1 TBSP of olive oil over the chicken and sprinkle 1/4 tsp salt and 1/4 tsp black pepper onto the chicken then toss the chicken slices around in the bowl to coat evenly.
Add the chicken to a skillet over medium-high heat and cook, stirring often, until chicken is no longer pink, 2 to 4 minutes (depending on how thick your chicken slices are).
Place the cooked chicken in a sealed container then refrigerate until ready to use.
ASSEMBLE AND BAKE:
Take the dough, sauce, and chicken out of the refrigerator and set aside.
Preheat the oven to 475°F.
Uncover the dough then, If necessary press the edges of the dough back up against the sides of the pan.
Spread the pizza sauce evenly on top of the dough the sprinkle all the cheeses evenly on top of the sauce.
Lay the chicken and jalapeno slices evenly on top of the cheese.
Bake the pizza in the preheated oven for 25 to 35 minutes or until the outer crust is lightly browned and the cheese is bubbly.
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