CHICKEN FAJITA PIZZA SAUCE AND TOPPINGS

By grinder

Ingredients

• Sauce:
• 1 whole bone-in, skin-on chicken breast
• Olive oil
• Kosher salt and fresh ground black pepper
• 1 tablespoon olive oil
• 1 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 cups tomato puree
• 1.5 tablespoons mild chili powder
• 2 teaspoons Hungarian paprika
• 2 teaspoons ground cumin
• 1/4 teaspoon Mexican oregano
• Kosher salt andfresh ground black pepper
• Vegetables:
• 2 tablespoons olive oil
• 1/2 red bell pepper, thinly sliced
• 1/2 orange bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/2 red onion, sliced
• 2 cloves garlic, minced
• Kosher salt and fresh ground black pepper
• Assembly:
• 16 oz. pizza ball
• 1/2 cup shredded mozzarella cheese
• 2 oz. shredded Cheddar

Preparation

Step 1

Preheat oven to 350°F.

CHICKEN:
Put chicken breast on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Put in oven and roast until cooked through, about 35 minutes.

Remove chicken from oven to a cutting board and let cool. Once cool enough to handle, shred chicken meat with a fork and set aside. Can be done the day before.

Turn oven temperature up to 400°F. Put a pizza stone in the oven to preheat 1 hour, for best results. Remove pizza dough from refrigerator and let come to room temperature, so it will be easier to work with.

SAUCE:
Heat a medium saucepan over med-high heat and coat the bottom with the olive oil. Once hot, add the garlic and sauté until fragrant. Add tomato paste and stir to toast. This will add depth of flavor. Stir in the tomato puree, chili powder, paprika, cumin and oregano and bring up to a simmer. Cook 10 minutes, stirring occasionally, for the flavors to marry together. Season, to taste, with salt and pepper.

VEGETABLES:
Thinly coat a large sauté pan with olive oil and heat over a med-high heat. When oil is hot, add peppers, onion and garlic. Sauté until onions are translucent, about 4-5 minutes, stirr occasionally. Season with salt and pepper, to taste. Remove and set aside.

TO ASSEMBLE:
Flour counter top and roll out dough to a 13” diameter. Carefully remove pizza stone from oven and put dough on top. Ladle on tomato sauce to lightly cover the bottom of the pizza. Sprinkle with the chicken, vegetables and cheeses. Bake until crisp and golden, about 20 minutes. Remove from the oven, then slice and serve.