Broccoli With Garlic Parmesan (Print Version)
# Ingredients:
→ Base Dough
01 -
Regular flour, 2 cups
02 -
Lukewarm water, 3/4 cup
03 -
Dry yeast, 1 teaspoon
04 -
Table salt, 1 teaspoon
→ Spiced Chicken
05 -
One chicken breast
06 -
New Mexican chile crush (or powder), 1 tablespoon
07 -
Smoky chipotle powder, 1/2 teaspoon (skip if you want)
08 -
Salt pinch, 1/4 teaspoon
09 -
Black pepper as you like
10 -
Good olive oil, 1 tablespoon
→ Sauce & Toppings
11 -
Jarred jalapeños, 1 cup
12 -
Diced mozzarella, 1 cup
13 -
Olive oil for the garlic mix, 2 tablespoons
14 -
Two fresh garlic cloves, finely chopped
15 -
Tiny bit of salt for garlic mix
# Instructions:
01 -
Stir yeast into warm water in a bowl. Throw in flour and salt, stir it up, then get your hands dirty kneading until it feels right. Add more flour if it's too sticky. Cover it up and let it grow for 1-2 hours (30 mins works in a pinch).
02 -
Dump chopped garlic in a small bowl with olive oil and a bit of salt. Mash it around with a spoon to get all the flavor out.
03 -
Chop chicken into small chunks, toss with both chile powders, salt, and pepper. Cook in olive oil on medium-high until nearly done. Don't overcook—it'll finish in the oven.
04 -
Split dough into four parts (each makes a 10-inch pizza). Roll super thin on parchment, taking breaks so it doesn't snap back too much.
05 -
Pop rolled dough in a 400°F oven for a quick minute or two. Brush with a tiny bit of garlic oil, scatter chicken, cheese, and jalapeños on top. Bake another 8-10 mins till the edges turn golden.
# Notes:
01 -
This dough makes four skinny 10-inch pizzas, but the toppings listed only cover two
02 -
You can keep leftover dough in the fridge for 5 days if you wrap it tight
03 -
Go really thin with the crust—it lets the toppings shine
04 -
Don't go crazy with the garlic oil (just 1/2 tablespoon per pizza) or you'll get soggy bottoms