Fiery Chicken and Mushroom Pizza (with two sauces)

® This is a RAS signature Recipe©

This Pizza packs it! A creamy white sauce slathered over the tomato-onion sauce, and topped with fiery cooked chicken and mushrooms. Everything comes together sublimely in each delicious bite.

                The video shows how to make the best homemade (brick oven style) pizza crust. You can find that recipe here.

The Recipe Intro↓ has more information and related links. If you’d like to check it out.

♦Prep time:10min ♦Cook time:40min ♦Yield: 4 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Boneless chicken breast, cut into  small bite-size pieces		300 gms
Corn starch / cornflour		1 Tbsp
Rice wine or meat tenderizer		1 ½ Tbsp
Sriracha / Franks Hot Sauce		1 ½ Tbsp
Light soy sauce		1 tsp
Red Chilli flakes		½ tsp  (or to taste)
Black pepper		½ tsp
Salt		To taste
Mini pepperoni slices		¾ cup
White button mushrooms, sliced		1 cup
Vidalia onion, cut into square slices		1 medium
Neutral flavored oil		¼ cup
Freshly grated Mozzarella		1 ½ cups
Fresh Basil or Parsley		A few leaves (for garnish)

The Crust / Pizza base:

Flour		2 cups
Salt		1 tsp
Yeast (Active dried)		1 tsp
Lukewarm water		¾ cup
Sugar		½ tsp
Olive oil		1 Tbsp

White sauce:

Butter		1 tbsp
Flour		1 tbsp
Milk		¾ cup
Cheddar cheese		1 natural slice
Smoked paprika		¹/8 tsp
Oregano		¼ tsp

Tomato Sauce:

Vidalia onion, chopped		1 medium
Garlic,  minced		3 large cloves
Tomato puree		¾ cup
Italian herb mix*		½ tsp
Olive oil		2 Tbsp
Salt and Sugar		To taste

 

Method:

Crust:

You can follow the method below for regular pizza crust, or if you like to have a brick oven style thin crust pizza as in the video, you can follow the method for the dough in this recipe.

1. Add the yeast to the lukewarm water along with sugar. Give it a stir. After 10 minutes, it should be nice and frothy (proofed).  If the yeast solution does not prove, throw it out and start again.
2. In a large bowl mix the flour and salt.
3. Add the ‘proofed’ yeast solution and mix with a wooden spoon or your hands, till the dough holds together.
4. Knead Lightly. Rub 1-2 Tbsp olive oil on the bottom of the bowl and lightly on the dough surface.
5. Cover the bowl tightly with cling film (saran wrap) and set aside in a warm or sunny place till doubled in volume. 1 hour is good, I leave it longer.
6. Using oiled hands, punch down the center of the risen dough gently, and divide it into two portions.
7. Grease 2 small-medium-sized pizza pans well and sprinkle the surface with semolina.
8. Spread the pizza dough over the base and pinch against the sides of the pan to retain shape. Leave to rise again for 10 minutes or so. Preheat the oven to 200°C, 392°F. Place a pizza stone inside, if you have one.

Topping:

1. Marinate the drained chicken pieces, with cornstarch, rice wine (or tenderizer), Sriracha sauce, Soy Sauce,  Chilli flakes, Pepper, and a little salt to taste. Set aside for 10 minutes, while you prep the remaining ingredients.
2. Heat oil in a non-stick fry pan. Stir fry chicken til tender just till tender and cooked through. This should take less than 5 minutes. Remove the chicken from the oil and set aside.
3. In the same oil, fry the white button mushrooms for 1 minute till soft and tender and set aside as well.

White Sauce:

1. In a small saucepan, heat butter. Add flour and stir till the color changes slightly.
2. Pour in milk and whisk till smooth and thickened.
3. Add the cheese slice, smoked paprika, and oregano.
4. Taste and add a pinch of salt. Stir through and set aside.

Tomato Sauce:

1. In another saucepan ( or the same one, rinsed out), heat olive oil.
2. Add the garlic and onion and sauté till light golden.
3. Then, pour in the tomato puree (homemade or store-bought).
4. Bring to a simmer and allow to thicken on a gentle heat.
5. Add the Italian herb mix as well as a dash of salt and sugar to balance. Set aside when you reach a spreadable consistency.

Assembly:

• The pizza bases have probably risen a little by now. Prick with a fork all over the surface (without flattening).
• Brush the base with the prepared tomato sauce. Then drizzle the top with the prepared white sauce. Use a pastry brush to spread it all out evenly.
• Top generously with the freshly grated Mozzarella Cheese or mixed Pizza Cheese.
• Now scatter the toppings ( chicken, mushroom, and pepperoni ) all over the top.
• Sprinkle with red pepper flakes.
• Use a Pizza Paddle or large flat metal spatula to transfer the Pizza to the baking stone or tray.
• Bake for about 20 minutes, till the base has turned golden and the cheese is melted. (Oven temperatures may vary).
• I like to add finely chopped fresh parsley over the pizza straight from the oven. It goes over well in this recipe. I prefer it to basil here.
• Serve with plenty more of the red pepper flakes, to make it as fiery as you please!

Fiery Chicken and Mushroom Pizza

 

Notes:

• * Italian Herb Mixture contains the following dried herbs: Basil, Oregano, Sage, Marjoram, Thyme, and Rosemary.
• The red pepper flakes (chill flakes), I used are quite mild so I tend to use a lot. It adds depth and aroma and just enough heat. Use according to variety and spice tolerance.
• I like to use Sriracha sauce or Franks hot sauce for this recipe.

Key Ingredients: Flour, Cheese, Chicken, Mushroom, Onion, Garlic, Olive Oil, Herbs, Spices.

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