THIN-CRUST THAI CHICKEN PIZZA (LIKE PAPA MURPHY'S)
"I created this pizza based on Papa Murphy's Thai Chicken DeLITE pizza. It tastes just like theirs and is so delicious!!"
Total Time 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 17
Steps:
- "1. To make crust, place warm water and salt into a medium mixing bowl. Add a cup of the flour and the yeast, and stir. Add remaining flour (1/3 cup) and stir or knead into a sticky dough, adding additional water if needed. Allow dough to rest, covered with a clean towel, for at least 10 minutes but up to 30-45 minutes. If you have a bread machine, this first step can be done by putting all crust ingredients into the machine and using the dough cycle to knead for 10-15 minutes, until a soft, sticky dough is formed. Stop the machine and allow dough to rest for at least 10 minutes, or up to 30-45 minutes. 2. Liberally butter a 16-inch round pizza pan, and then with your clean buttery hands, spread dough thinly over the pan. Be gentle and have patience, as this does make a perfectly thin crust! 3. Mix together the sweet chili sauce and ginger (if using), and spread evenly over the prepared crust. Then layer the grilled chicken, half of the zucchini slices, mozzarella cheese, the rest of the zucchini slices, green onions, red onions, and cheddar cheese. Sprinkle with crushed red pepper. Drizzle more sauce on top if desired. Let pizza rest for 15 minutes (or up to 45 minutes). 4. Bake pizza on the middle rack in a preheated 425 degree oven for 12-15 minutes, until browned on top and pizza is hot. Serve and enjoy!"
Nutrition Facts : Calories 74 calories, FatContent 0.677566576330763 g, CarbohydrateContent 6.45933042001256 g, CholesterolContent 20.5653613636364 mg, FiberContent 2.30642915993346 g, ProteinContent 9.9213325243255 g, SaturatedFatContent 0.152976897996114 g, ServingSize 1 1 Serving (138g), SodiumContent 308.553596294659 mg, SugarContent 4.15290126007911 g, TransFatContent 0.176431897999157 g
BRAISED CHICKEN WITH ARTICHOKES AND OLIVES RECIPE - NYT ...
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Fresh artichokes have the most pronounced character and meatiest texture, but if you can’t get them or don’t want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package). Serve this with crusty bread for sauce-mopping.
Provided by Melissa Clark
Total Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
- Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
- Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
- Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.
- Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
- Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.
Nutrition Facts : @context http//schema.org, Calories 1047, UnsaturatedFatContent 45 grams, CarbohydrateContent 16 grams, FatContent 71 grams, FiberContent 6 grams, ProteinContent 77 grams, SaturatedFatContent 20 grams, SodiumContent 1364 milligrams, SugarContent 3 grams, TransFatContent 1 gram
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BRAISED CHICKEN WITH ARTICHOKES AND OLIVES RECIPE - NYT ...
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Calories 1047 per serving
- Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.
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