Deep Dish Chicago Pizza with Chipotle Chicken
Don't hold back, go crazy!!!!.
Ingredients:
Pizza Dough:
1 tbsp. dried yeast1 tsp. sugar
3/4 cup warm water
1 cup milk
1 tsp. sea salt
2-3 tbsp. extra virgin olive oil
4 1/2 cups all purpose flour, preferably unbleached
2 tbsp. chopped fresh oregano or basil
Chipotle Chicken Topping:
1/2 cup prepared simple tomato sauce, canned is OK
2 shallots, finely chopped
1 clove garlic, minced
3 whole chipotle chilies with sauce, chopped fine
1 large boneless skinless chicken breast, diced
1 yellow pepper, julienne
2 cups shredded mozzarella, jack or crumbled chevre
1/2 cup coarsely chopped cilantro
Method:
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To prepare pizza dough: In a small bowl, dissolve the sugar in the water, sprinkle the yeast over top, let it sit for about 5 minutes, until it begins to bubble.
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Place the milk and olive oil in the bowl of a large mixer that is fitted with a dough hook. Add the proofed yeast, herbs, and the flour, 1 cup at a time. Slowly beat to incorporate the dough. You will have a smooth elastic mass. If you do not have a mixer, you can knead the dough by hand on a floured surface for about 3-5 minutes.
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Place the dough in a lightly oiled large bowl, cover with a kitchen towel and place in a warm, draft free place until doubled in size. About 45 minutes.
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Punch down the dough and turn it out into an oiled cooked sheet with 1 inch sides.
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Prick the dough all over with a fork, brush lightly with olive oil and let it rise for 20 minutes.
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Once the dough has doubled, place it in a 400F degree oven for 15 minutes. While the dough is cooking, prepare the chicken.
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Heat 2 tablespoons olive oil in a fry pan, add the shallots, garlic and the chicken. Fry until the chicken is half cooked, add the chipotle and sauce and cook through.
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Remove the dough from the oven, evenly spread the cooked chicken over the dough, sprinkle the cheese over, then the pepper.
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Increase the oven to 500F degrees and bake for a further 10-15 minutes, or until the cheese is bubbly and the dough is browned on the bottom.
