Don’t even think about it. Don’t try this if you are not keen on spicy foods– This’ll set your mouth on fire.
But… if you enjoy or even tolerate hot spicy foods, this might just be your choice of pizza to enjoy when you’re taking it easy for a change… off work… close to (or on the weekend).
Hot & Spicy Pie ~
~ Guy Fieri ~
Preheat the oven to 500 degrees; put in a pizza stone to heat up– if you don’t have one, put an upside- down baking sheet in the oven for your pizza to bake on– when it’s time for oven duty.
Combine 1 tablespoon sea salt, 1 tablespoon cayenne pepper, 1 tablespoon white pepper, 1 tablespoon garlic powder, 2 teaspoons coarsely ground black pepper, 2 teaspoons ground cumin and 1 teaspoon dried basil in a bowl.
Brush 2 skinless, boneless chicken breasts with extra-virgin olive oil, then rub with the spices. Heat a grill pan to medium high, grill the chicken until cooked through– about 7 minutes on each side.
Grill 2 hot sausage links until cooked through, 10 to 12 minutes.
Let the meat cool, then dice the chicken and crumble the sausage.
Basic Pizza Dough ~
Whisk 1 1/3 cups warm water (105 degrees) and 1 tablespoon sugar in a bowl; sprinkle one 1/4-ounce packet (2 1/4 teaspoons) active dry yeast on top. Set aside until foamy, about 10 minutes. Stir in 3 tablespoons extra-virgin olive oil.
Whisk 3 3/4 cups all-purpose flour and 1 1/2 teaspoons salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, for 5 minutes, dusting with more flour if necessary.
Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired or freeze up to 1 month.
For the Hot & Spicy Pie, stretch the pizza dough on a floured surface into a 12-inch round.
Put on a cornmeal-dusted pizza peel or an upside-down baking sheet; slide the dough onto a hot pizza stone or baking sheet and cook 7 minutes.
Slide the crust back onto the peel; spread with 3/4 cup pizza sauce, then top with 1/2 cup mozzarella, the chicken, 1/4 cup sliced pepperoni, and the sausage. Sprinkle with remaining 1/2 cup mozzarella and 2 tablespoons grated parmesan.
Return the pizza to the oven and bake until bubbly, about 7 more minutes. Top with fresh basil.
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