Crispy Parmesan Broccoli (Print Version)
# Ingredients:
→ Dough Base
01 -
2 cups unbleached all-purpose flour
02 -
3/4 cup water, warmed
03 -
1 teaspoon of dry yeast (active)
04 -
A teaspoon of salt
→ Spiced Chicken and Mix
05 -
1 chicken breast
06 -
1 tablespoon of crushed chile (New Mexican or powder)
07 -
Optional: 1/2 teaspoon of chipotle powder
08 -
1/4 teaspoon of table salt
09 -
Fresh pepper, ground, to taste
10 -
1 tablespoon olive oil
→ Cheese, Toppings & Sauce
11 -
1 cup pickled jalapeños
12 -
1 cup mozzarella cheese cubes
13 -
2 tablespoons olive oil for making garlic oil
14 -
2 fresh garlic cloves, minced
15 -
A pinch of salt for the garlic oil
# Instructions:
01 -
Put the yeast into the warm water and stir until it dissolves completely. Mix in the flour and salt, combining with a spoon first, then knead by hand until it forms a smooth dough ball. Add extra flour if it feels sticky. Leave to rise with a cover for 30 minutes to 2 hours.
02 -
In a small bowl, mix the minced garlic, olive oil, and salt. Mash the garlic against the bowl with the back of a spoon to blend the flavor into the oil.
03 -
Slice the chicken into bite-sized chunks. Toss with the chile powders, pepper, and salt. Sauté everything in olive oil on medium-high heat until the chicken is just barely fully cooked. Slight undercooking avoids dryness when baked.
04 -
Split the dough into four smaller pieces. Roll each one out on parchment paper as thin as possible, around 10 inches wide. Let them rest a little before rolling more to make it easier.
05 -
Heat the oven to 400°F. Bake the flattened dough for 1 or 2 minutes before adding toppings. Spread a little garlic oil, then pile on the chicken, jalapeños, and cheese. Bake for about 8-10 minutes until the edges are golden.
# Notes:
01 -
The dough makes four small thin-crust bases, but the toppings listed are good for just two.
02 -
Leftover dough can stay in the fridge for up to 5 days if wrapped tightly.
03 -
Go for a super-thin crust so your toppings pop with flavor.
04 -
Avoid soggy results by using just 1/2 tablespoon of garlic oil on each base.