Kung Pao Chicken Pizza
Ingredients
Kung Pao Chicken Pizza
- 3 ½ cups pizza sauce
- 3 cups shredded mozzarella
- 2/3 cup sweet chili sauce
- 3 cups diced chicken
- 1 cup red onion, diced
- 2 tablespoons garlic, minced
- 4 small jalapeños, chopped
- 4 Fresno peppers, chopped
- Fresh cilantro
Basic Italian Pizza Dough*
- 3 ¼ cups unbleached bread flour, plus more as needed
- 1 tablespoon dark or medium rye flour
- 1 envelope active dry yeast (about 2 ½ teaspoons)
- 1 teaspoon kosher salt
- 1 ½-2 cups warm water, 105-110 F.
- 1 ½ teaspoons honey
- Olive oil, or another neutral flavored oil (such as canola oil)
Nutrition Facts
per serving
Protein: 35 g
Carbohydrate: 70 g
Fiber: 6 g
Total Fat: 17 g
Saturated fat: 6 g
Cholesterol: 41 mg
Calcium: 36% DV
Sodium: 622 mg
Instructions
Kung Pao Chicken Pizza
Preheat oven to 425⁰F. Roll out pizza dough to 12 inches; place on a baking sheet sprinkled with a small amount of cornmeal. Generously spread pizza sauce on dough.
Top dough with cheese, chicken, onion, garlic and peppers. Drizzle with sweet chili sauce.
Bake for 15-20 minutes, until cheese is bubbly and crust is brown. Garnish with chopped cilantro.
Basic Italian Pizza Dough
Mix the flours, yeast and salt in a food processor fitted with a dough blade or a standing mixer with a dough hook. Combine the water and honey. While the mixer is running, gradually add the water mixture; beat until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time. If the dough is too dry, add additional water, 1 tablespoon at a time.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with 2 teaspoons of olive oil and add the ball of dough. Cover the bowl with plastic wrap; place in a warm area to let it double in size, about 1 hour.
Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes prior to forming the pizza crusts.
Makes two pizzas.
*Tips and Tricks:
The dough can be made 24 hours prior to cooking, kept refrigerated.
Save the second ball for later by freezing. Place the dough in a gallon size plastic bag sprayed with cooking spray and place in the freezer. Use within 2-3 months. When ready to use, let the dough stand at room temperature for 30 minutes.
Ensure pizza dough is at room temperature for ease in forming the pizza crust.
Recipe created by chef Jason K. Morse, CEC – owner of 5280 Culinary Spices. Dough recipe provided by chef Jon Ashton.
Farm Families
Vasquez Family
SD Farms
Farm to Table
