Basil Chicken Chicago-Style Pizza

It has been a while since my last blog.  August flew by while I was on my subinternship...time flies when your having fun!  Haven't had time to try a new recipe till this past week :) 

(Bought some new plates too :)

This recipe is inspired by Zachary's Pizza in Berkeley specifically their "Chicken Special" Pizza. The last time I had this pizza was probably five years ago; and I've been searching for it since (...I've moved to the SLC).  So, I decided to just make it in my new quiche pan.

I like to start off with the dough.  This dough recipe is just off the back of the package.   It is nice and quick and doesn't require an hour to rise or anything.  I just let it sit while I do the rest of the prep.

The Dough:

~ 1 3/4 c of flour (start with 1 cup then add 1/2 cups at a time till dough forms a soft ball)

1 packet of Fleischmann's Pizza Dough Yeast

1 1/2 tsp of sugar

3/4 tsp of salt

2/3 c warm/hot water

3 tbsp of olive oil

1) In a large bowl, combine 1 cup of flour, 1 packet of yeast, sugar, and salt.

2) Make a well in the middle of the dry mixture and add the warm water and olive oil.

3) Mix well and add rest of the flour 1/2 a cup at a time till it forms a somewhat sticky ball of dough.

4) Let it sit in bowl while you prepare the pizza sauce. Also, preheat the oven at 425 F (convection if you have it)

The Sauce:

1 tbsp of olive oil

1 medium onion, chopped

5 cloves of garlic, minced

Roma tomatoes, sliced and halved

1 small can of Tomato Paste (Italian style - with basil and oregano)

about 1 cup of water

big pinch of salt

small pinch of brown sugar

fresh Thyme (about 5 sprigs)

fresh Basil (a small handful)

chicken breast tenders

black pepper

garlic powder

1) On medium heat, add olive oil.  When heated, but not smoking, add onions and garlic and cook for about 8 minutes.

2) Add the tomatoes, paste, water, salt, brown sugar, thyme and basil and simmer for 15 minutes.  Salt to taste.

3) In a separate saute pan, add enough olive oil to barely coat the pan.

4) Season chicken with salt, pepper, and garlic powder and slice into bite size pieces.

5) Cook on medium heat till lightly browned on both sides.

Constructing the Deep Dish:

1) Divide your dough into 1:5 portions (as seen in the picture in "the dough" section)

2) Roll out the larger portion of dough and line your oiled quiche pan.

3) Cover with foil and then pie weights

4) Bake pie crust for 12 minutes in your preheated 425 F oven

5) Remove foil and pie weights

6) Add 3/4 of the sauce and add a layer of blend of pizza cheese or just mozzarella.

7) Roll out your smaller portion of dough very thin.

8) Layer it on top of your sauce and cheese.

9) Add the rest of the sauce and cheese on top of that thin layer of dough.

10) Bake for 15-20 minutes.