CHICAGO-STYLE BUTTER AND GARLIC PIZZA CRUST RECIPE - FOOD.COM
This is a recipe I got from Rachael Ray's magazine. It looks so good and I want to try it soon. She got the recipe from nine-time World Pizza champion Tony Gemignani (a pizza throwing champion). This is a deep-dish pizza baked in a 9x13 inch baking dish. This will make 1 14-inch pizza. The number of servings is just an estimate. The rising time is included in the prep time.
Total Time 2 hours 10 minutes
Prep Time 1 hours 40 minutes
Cook Time 30 minutes
Yield 1 pizza, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, dissolve yeast in 1/4 cup lukewarm water.
- Add 1/4 cup flour and the sugar, stir together.
- Cover with plastic wrap and let rise in a warm place for 20 minutes.
- Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.
- Combine the butter and garlic; mix into the dough.
- Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes.
- Lightly grease a large bowl, add the dough and turn to coat.
- Cover and set in a warm place until the dough is doubled in size, 1 hour.
- Punch dough down, then knead for 2-3 minutes.
- Grease a 9x13-inch baking pan, then press in dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes.
- Preheat the oven to 500 degrees.
- Top the pizza dough with your favorite toppings.
- Lower the oven to 450 degrees and bake for 30 minutes.
Nutrition Facts : Calories 358.1, FatContent 8.8, SaturatedFatContent 5, CholesterolContent 20.4, SodiumContent 395.2, CarbohydrateContent 60.8, FiberContent 2.8, SugarContent 1, ProteinContent 8.4
SAVORY BUTTER CHICKEN PIZZA | ALLRECIPES
Marinated chicken thighs are simmered in a homemade butter sauce and baked atop naan for a "pizza" version of the favorite Indian dish.
Provided by Cooking in the Comments
Categories Main Dishes Pizza Recipes Chicken
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 12 servings
Number Of Ingredients 29
Steps:
- Cut chicken into bite-sized pieces. Combine yogurt, ginger paste, garlic paste, garam masala, cumin, turmeric, chili powder, salt, and lemon juice for marinade in a large glass or ceramic bowl. Mix ingredients together, then add chicken and toss to combine. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours.
- Heat butter for sauce in a saucepan over medium-high heat. Add sliced onions and cook until translucent, about 5 minutes. Add tomatoes, chicken stock, ginger paste, garlic paste, cumin, chili powder, fenugreek, coriander, salt, and jalapeno. Stir in heavy cream and garam masala. Reduce heat and let simmer.
- Meanwhile, remove chicken from marinade and cook in a grill pan over medium-high heat until about 75% done, 3 to 5 minutes, flipping halfway though.
- Use an immersion blender or electric blender to puree the sauce to desired consistency. Add chicken to the sauce and continue to simmer until chicken is cooked through and flavors have melded, about 10 more minutes.
- While sauce simmers, preheat the oven to 350 degrees F (175 degrees C). Drizzle naan breads with olive oil.
- Bake naan in the preheated oven for 15 minutes.
- While naan is baking, remove sauce from heat and let cool to room temperature.
- Remove naan from the oven and cover with a layer of butter sauce. Top with some of the paneer and jalapenos; add chunks of butter chicken, cilantro, and more paneer cheese. Reserve remaining paneer for topping after baking.
- Return to the oven and bake for 10 minutes. Remove and sprinkle with remaining paneer and cilantro. Serve.
Nutrition Facts : Calories 499.1 calories, CarbohydrateContent 24 g, CholesterolContent 143.8 mg, FatContent 30.7 g, FiberContent 5.1 g, ProteinContent 30.8 g, SaturatedFatContent 14.3 g, SodiumContent 930.7 mg, SugarContent 2.1 g
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