Strawberry and Chicken Pizza
This one is a bit different and can only be loosely described as baking, but it does involve yeast. It is a fantastic recipe which is why I have to share it. Chicken and strawberry may sound a bit odd but it is honestly unbelievable. This recipe is based on one from another blog, http://www.thecafesucrefarine.com/2011/07/strawberry-balsamic-pizza-with-chicken.html, with mine being a bit less posh.
Serves 3-4 people when served with other things.
Ingredients: (Ounce to Gram Conversion Chart)
10oz Strong White Flour
7g Dried Yeast
100ml Warm Milk
50ml Olive Oil
75ml Warm Water
2 Chicken Breasts
4 Rashers of Bacon (cut into small pieces)
1 Red Onion (chopped very finely)
100ml Balsamic Vinegar
200g Strawberry Jam
3tsp Chilli Sauce
1 ½ Balls of Mozzarella (torn into pieces)
Sieve the flour into a large mixing bowl and add the yeast to one side of the bowl and the salt to the other. In a measuring jug, measure out the milk and olive oil. In another measuring jug, measure out the water. Mix the contents of the large mixing bowl together evenly and make a well in the centre. Pour in the milk and oil mixture and stir into the flour mixture with your hand. Gradually pour in the water a bit at a time and bring together into a dough.
Take the dough out of the bowl and knead for 10mins on a lightly oiled work-surface. Place the dough in a lightly oiled bowl and cover with a damp tea towel before leaving to rise for 2 hours.
Meanwhile, place the chicken breasts in foil and bake in the oven for 30mins at 180oC (350oF, Gas Mark 4). Once cooked, allow to cool and then break into small pieces with your hands.
In a frying pan on a medium heat, fry the bacon until fully cooked through and beginning to crisp. Put the cooked bacon into a bowl. In the same frying pan, fry the onion until golden-brown and then place into another bowl.
In a small pan, heat the balsamic vinegar on a low heat and simmer until reduced to half its original volume. Take it off the heat and in a small bowl, mix the vinegar with the jam and chilli sauce. Split the sauce into two separate bowls.
Take the chicken and place the pieces in one of the sauce bowls and coat the chicken; leave to marinate.
Take the dough, knock the air out of it and then knead for 5mins on a lightly oiled work surface. Put the dough back in the bowl, cover and leave to rise again for 1 hour.
Cut the strawberries up into small pieces.
Pre-heat the oven to 230oC (450oF, Gas Mark 8) and leave a large, flat baking tray in the oven to heat up.
Talk the dough and roll it out to the correct size and shape and then transfer it to the heated baking tray. Bake the dough for 10mins.
Take the dough out of the oven and add the toppings: the sauce, most of the mozzarella, the onion, the bacon, the chicken, the rest of the mozzarella. Bake for another 8mins until the base is coloured.
Finish the pizza off with the chopped strawberries and serve.
When I first made this, the mozzarella produced a lot of liquid which needed to be drained by tipping the pizza up whilst still on the tray to get rid of the liquid; this was both difficult and slightly dangerous. This time, after tearing up the mozzarella, I packed the pieces in kitchen roll a few hours before cooking to remove the liquid.