Southwest Smoked Chicken-peanut Butter Pizza Recipe
Yield: 1 12" pizzaRecipe by luhu.jp
Ingredients:
DOUGH
1/2 cup: Warm water, 105-115F
1 1/2 cup: All-purpose flour,
1 package: Active dry yeast,
1/2 tsp: Salt,
1/2 tsp: Sugar,
2 tbsp: Peanut oil,
TOPPING
1/3 cup: Peanut butter,
-Monterey Jack cheese,
2 tbsp: Peanut oil, divided use
-shredded, about 1/2 cup
1 tbsp: Balsamic vinegar,
1/2 cup: Sun-dried tomatoes, chopped
1/2 tsp: Chili powder,
-, (soaked in warm water, if
1/2 tsp: Ground cumin,
-necessary),
2 ounce: Smoked chicken, cut into
1/4 cup: Fresh cilantro, chopped
-julienne strips,
3 tbsp: Scallion, thinly sliced
-, about 1/2 cup
2 tbsp: Salted, dry-roasted peanuts,
2 ounce: Goat cheese, crumbled OR
-chopped,
Directions:
To prepare dough: In food processor (or strong blender) fitted with
steel blade combine water, yeast and sugar. Let stand 10 minutes
until foamy. Add flour and salt. Pulse 3 to 4 times to combine. With
machine running, add oil. Process dough for 40 seconds to knead. On
lightly floured surface, knead dough an additional 2 to 3 minutes,
adding a little more flour if necessary.
Place dough in medium bowl brushed with oil. Turn to coat. Cover
with clean towel or plastic wrap. Let rise in warm, draft-free place
until doubled in size (about 1 hour).
To prepare topping: Combine peanut butter, 1 tablespoon oil, vinegar,
chili powder and cumin in small bowl. Set aside.
Preheat oven to 500F.
Lightly oil 12-inch pizza pan. Punch down dough. Place in center of
pan. With fingers, press dough to edges of pan.
Spread peanut butter mixture to within 1/2-inch of edge. Sprinkle
remaining ingredients evenly over top. Drizzle with remaining oil.
Bake 12 to 15 minutes on bottom rack of oven until crisp and browned.
("The Worlds Greatest Peanut Butter Cookbook" by Linda Romanelli
Leahy)
from Inland Valley Daily Bulletin February 23, 1995 typed by Tiffany
Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-25-95
Source from luhu.jp
steel blade combine water, yeast and sugar. Let stand 10 minutes
until foamy. Add flour and salt. Pulse 3 to 4 times to combine. With
machine running, add oil. Process dough for 40 seconds to knead. On
lightly floured surface, knead dough an additional 2 to 3 minutes,
adding a little more flour if necessary.
Place dough in medium bowl brushed with oil. Turn to coat. Cover
with clean towel or plastic wrap. Let rise in warm, draft-free place
until doubled in size (about 1 hour).
To prepare topping: Combine peanut butter, 1 tablespoon oil, vinegar,
chili powder and cumin in small bowl. Set aside.
Preheat oven to 500F.
Lightly oil 12-inch pizza pan. Punch down dough. Place in center of
pan. With fingers, press dough to edges of pan.
Spread peanut butter mixture to within 1/2-inch of edge. Sprinkle
remaining ingredients evenly over top. Drizzle with remaining oil.
Bake 12 to 15 minutes on bottom rack of oven until crisp and browned.
("The Worlds Greatest Peanut Butter Cookbook" by Linda Romanelli
Leahy)
from Inland Valley Daily Bulletin February 23, 1995 typed by Tiffany
Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-25-95
Source from luhu.jp