Wednesday, May 14, 2014

Peeezzaaahhh!!!

Okay, I'm laying it all out today. There are 3 main criteria you need to fulfill if you want to be my bff;

1. You have to be crrraazzziee
2. You have to love books 

These two, don't take them too seriously, but, and this one's a biggie.... the third one HAS to be fulfilled..

3. You HAVE to love Peeezzzaaaaahhhh!!! 

I mean lets face it, who doesn't like Pizzas! They're cheesy, laden with our favourite toppings, have a crispy crust....did I mention the cheese?! mm...mmmm...mmmmm....

Btw, tell me, what are your favourite toppings for a pizza?! Do you prefer veg or non veg? Have you tried sea food on your pizzas? Do you just Lurrrvee Pepperoni like I do?! Do you like basil or parsley on your pizza? Ohhh n the big one- thin crust or thicker? Deep dish or pan pizza? Wood fire oven pizzas are the best in my opinion...they render this beautiful smokey flavour that add a little je ne sais quoi to my bite of heaven. Please do share what you prefer, I'd love to know what my new bffs like on their discs of perfection! 

So the other day, I was craving for some peezzaaahh and I made this at home! 



The first one is a bbq chicken pizza CPK style and the second is pizza alfredo with Pesto chicken and oven roasted tomatoes


If you feel like giving it a go, here's the way! 

Serves: 2-3

Complexity: ***

Time taken: 30 mins


You'll need
 
For CPK style bbq chicken pizza

Ready pizza base/ pizza dough
4 tbsp BBQ sauce, divided
2 chicken breasts (1 for each pizza)
Half red onion, sliced into half moons
one pickled jalapeno sliced
Mozzarella cheese (If you find smoked mozz, that would be great!)
Coriander leaves to garnish

For Alfredo pizza with pesto chicken

Ready pizza base/ dough

Bechamel sauce
3-4 garlic cloves finely minced
2 tbsp butter
2 tbsp flour
3/4 cup milk (add couple more tbsp if required)

Chicken marinade
1 cup basil leaves
1 cup parsley
2 garlic cloves
1/2 cup olive oil
zest of one lemon
Salt and black pepper

Oven roasted tomatoes, here's the recipe
Basil leaves for garnish
Olives, pitted and sliced

Loads of your love! 

Method

Have your oven pre heating at 180C or 350F

For my pizzas I always favour a thinner crust, I like my base to be crunchier. 

For the CPK style bbq chicken pizza, you will need to bake the chicken breast first. For that, scour the chicken breast and place it in an oven proof plate. Drizzle 2 tbsp bbq sauce on it and coat it evenly. 




Bake in the oven for about 15 mins. The chicken will be baked beautifully, juicy and tender, the sauce adding to the smoky flavour (feel free to use this in salads or as sandwich fillings too!) 




Lay out your pizza base. Add 1-2 tbsp of bbq sauce on the base and smear it evenly. 




Grate your cheese (I grate it because it helps the cheese melt faster and in time while the crust gets golden) 




Meanwhile, shred your baked chicken and place the pieces on the pizza base. 




Add the sliced onions and jalapeno to it




Add a few leaves of coriander before you put it in the oven. 




Sprinkle your pinch of love

Cook for 5-7 minutes till the base turns golden brown and the cheese is all melted. Remove carefully from the oven and cut into desired pieces. Garnish with a few fresh coriander leaves. Indulge! 



How perfect does this look...





For the Alfredo Pizza

If you are making slow roasted tomatoes at home, you will need to that first. So slice your cherry tomatoes in halves (use regular tomatoes and cut them small if you don't have cherry tomatoes at home). Sprinkle garlic powder (use minced garlic instead if not available), Italian herbs, salt and pepper. Layer on a baking tray and roast in oven for 30 mins till they tomatoes turn sweeter. 




In a blender, add your cup of basil leaves, parsley, 2 cloves of garlic and 1/2 cup of olive oil. Blend till you get a coarse paste. 

Scour the chicken breast and add 3 tbsp of the basil-parsley-garlic paste to it. Zest one lemon over the chicken. Season with salt and pepper. 




Give it a good rub and spread the paste over it evenly. 




Let this marinate for 10-15 mins. 

After letting it sit in the marinade, heat a pan on medium high, and place the chicken breast on it. you should hear it sizzle as soon as it hits the pan. If it doesn't sizzle, the pan is not heated properly. Let it cook for about 2 minutes on each side depending on the thickness of the chicken breast. 




Cook until the juices run clear. But please don't over cook! Remove and let it rest for a few minutes before use.

Take a small saucepan on medium heat. Add minced garlic and butter to it. 




Let the butter melt and the garlic sizzle for just a minute before you add in the flour. Don't get the garlic get burnt...please. 




Usually bechamel sauce doesn't use garlic but I think it adds a beautiful flavour to my pizza. I even add it while making it for pasta and I always get complimented for my sauce! 

Stir the butter and flour for 2-3 minutes till your roux gets a little nutty. Roux is the mixture of butter and flour. 

Start pouring in the milk gradually while constantly whisking the roux. This task occupied both my hands and hence please imagine that I put up a picture of it all. 

And tadaaa.... here's the Bechamel sauce.... all nice and even. Season it with salt and pepper. Do you see those golden bits? Thats the yummy toasted garlic! 




Now spread 2-3 tbsp of this white sauce on the pizza base. FYI, those bits you see in my sauce, thats the deeeelish garlic! Imagine biting into that! 




Shred the pesto chicken over the pizza.




Add the oven roasted tomatoes, and olives. Grate the cheese




Place it in the oven for 5-7 minutes till the crust gets golden and the cheese all bubbly.  

Remove carefully and blow a kiss....cut into desired pieces to serve. Garnish with torn basil leaves. 



Indulge! 



Just divine, isn't it?! 




Note** You will have left over bechamel sauce and basil-parsley paste and the slow roasted tomatoes. Store it in the fridge and use it over the next few days for sandwiches, more pizzas or pastas or salads. It tastes really delicious! Trust me, I've tried it all 

xx

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