Tuesday, June 18 2013, 10:06 AM MDT
Chicken Pesto Pizza
As Aired On May 22, 2012
Recipe Courtesy of Surefire Pizza
Dough (See Recipe Below)
Pesto (See Recipe Below)
Cooked, shredded chicken
Grape tomatoes, halved
Wood-Fired Oven @ 800 Degrees
600g Cold Water
.35g Instant Yeast
Note: The dough will take about 24 hours to rise.
1.) Weigh each of the ingredients to get the proper ratio. You'll need a scale that can measure up to .01 grams in order to get the right amount of Instant Yeast.
2.) Combine all the ingredients in a mixer. Mix until the dough is smooth and clears the sides of the bowl as it mixes.
3.) Gradually add a little extra flour if needed. Let the dough rest in a covered bowl for about 8-12 hours at room temperature.
4.) Portion out the dough into 270g pieces. Form each piece into a tight smooth ball. Place in a dough box, or covered sheet pan for about 10-14 hours at room temperature.
3 cups packed fresh basil leaves
4 cloves garlic
3/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup pine nuts
1.) Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste.