This Pizza is Delicious & Interesting–please make it.

One of my loveliest friends visited Boston this weekend, and we remade (and improved, of course) a pizza that we invented in her Brooklyn kitchen in January. There is a good chance that our brilliant invention of this pizza was part of what inspired the start of le blog, so it’s high time that it gets its spot here.

I don’t eat pizza all that much because I see it as one of those things that’s only worth eating if it’s absofreakinglutely delicious & interesting. Pizza’s pretty cool, because, like all of my most favorite things to cook, it essentially offers a blank canvas with delicious possibilities on which you can do whatever the hell you please (I’ll spare you the side comment about my ever growing loves for polenta and oatmeal–don’t worry). If you like something, you can probably put it on pizza and you will like it more (we’re talking food items. I like my favorite pen, but I don’t think Favorite Pen Pizza would be tasty).

So what I’m saying is this: you can do whatever the hell you please with pizza. But. I promise that it’s in your best interest to make the pizza I’ll describe here. And if you don’t like it, my friend & I will eat it. All of it. Happily.

What We Used (aka ingredients?)

  • 1 chicken breast (on or off the bone–doesn’t matter)
  • 1 vidalia onion
  • pizza dough at room temperature (we used white because we wanted to, but you can use wheat, if you so desire) (i suppose you could also make your own pizza dough, but that seems unnecessarily exhausting when Trader Joe is so great at making it)
  • some flour, for the pizza-rolling-out process
  • Garlic–we probably used 5-8 cloves
  • olive oil
  • a hit of white wine
  • salt & pepper
  • goat cheese
  • mozzarella cheese
  • arugula
  • some lemon juice
  • some excellent tunes, hilarious jokes, and random pots/pans/kitchen stuff (including an oven)

The sauce on this pizza is a mash of roasted garlic, wine, olive oil, salt, and pepper, so the first thing to do is turn your oven on 425, put your cloves of garlic (unpeeled) in there to roast. I usually just put them on a piece of tin foil, rather than a pan, solely because of the lazy. The garlic probably takes 20-35 minutes to get all gooey and cooked. You’ll smell it when it’s ready.

For the chicken, we wanted it to be shredded, so we boiled it, which makes for easily shreddable chicken. So just bring a pot of water to a boil, and throw in your chicken breast. This will take about 15 minutes to  cook.

When it’s cooked, it will look like this: 

But rather than sit around and wait for the chicken to cook, keep going!–chop up your onion next, and start the caramelizing process by putting it in a hot olive-oiled pan.

Don’t forget to mix those onions around every once in a while as you continue to do other things.

Your kitchen is probably starting to smell somewhat magical from the garlic that’s a-roasting. It’s cooked when it is soft and gooey.
Start the moderately messy process of squeezing the little garlic dudes out of their peels. Yum yum yum.
Then mash that garlic up & add a little bit of white wine (or don’t–we just feel fancier when we cook with wine), olive oil, salt, and pepper, until everything is a nice consistency to spread on pizza dough. It might not be super attractive, but it is super delicious, and that’s what’s important.

When the chicken is cooked, it is easily shredded with 2 forks. This is probably the easiest and most fool-proof way to cook chicken. It’s simple and delicious. Perfect.

Anyway. I bet your onions are all nice and caramelized.

try not to lick the computer screen.

And obtain the cheeses, and chop them how you please.So the toppings are all set, so it’s time to start the pizza building process. Turn your oven up from 425 to 500-525. This is serious stuff. Then obtain the pizza dough, and start the rolling process. If you happen to not have a rolling pin, wine bottles are also cylindrical. Once it’s stretched out enough, put it on your lightly pam-ed and corn-mealed pan. If you have a pizza stone, well. Fancy you. Use that.

Then spread your garlic mash all over that pizza. and put everything else on there, too
and stick it in that super hot oven!

Obviously, I didn’t look at a timer or clock during the cooking process, but in such a hot oven, this will probably cook in 8-12 minutes. It’s cooked when the crust & cheese starts to brown. If you really want to check, pull out the pizza and peek at the bottom of it.

But while that’s cooking, prepare the arugula. We made a simple dressing by whisking olive oil into lemon juice & adding some salt & pepper, and then tossed the arugula with that. When our pizza was cooked, we moved it from the hot pan onto a piece of tin foil because we were nervous that it bottom of it would burn if we kept it on the pan while it cooled. Not sure if that was necessary or not, but it’s understandable that we wanted to be sure not to ruin this beautiful creation: 
We waited until it cooled a bit to add the arugula. We also cut the pizza pre-arugula, because we figured that would be easier.this was absurdly delicious and I want to eat it again right now. And sure, it’s not at all the lowest-calorie or most bang-for-your-caloric-buck possible meal (fat-free cheeses are nasty and I just thing white-dough pizza is better than wheat-dough pizza, even though whole wheat dough would have more nutrients, fiber, etc), but it’s all real, natural food prepared in a delicious and healthy way, so it’s a great meal. Please go make it immediately.

Thank you.


3 Comments to “This Pizza is Delicious & Interesting–please make it.”

  1. *LICKED THE COMPUTER SCREEN ONIONS* mmmmmmmmmmmmmmmmm

    That looks amazingly delicious. I really love a good wheat pizza crust, actually – but to each her own! 🙂

  2. That looks so good! I’ve never tried goat cheese but I think this may be the best excuse to try it that I’ll ever get. Thanks for sharing your skills with us!

  3. Nice idea. The photos are great!
    If you happen to have a bread machine, it’s easy (and cheaper than even Trader Joe’s) to make your own dough.

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