Yesterday, Mare and I made a deluxe pizza. This one was topped with: fresh spinach, seasoned chicken, fried garlic, sliced Roma tomatoes, a sliced portobello mushroom and fresh jalapeños on half. The flavors were bold and intense and made for a savory pie.
I worked with a different lighting setup in hopes to bring you better-quality images to represent the ‘Za of the Week. Here’s a fancy display of the toppings before they were placed on the pizza.
The chicken was boneless and skinless, cut into even slices with most of the fat trimmed off. Before it was cooked, kosher salt and black pepper were generously sprinkled on the slices placed together in an even block arrangement. I used the package the chicken came in to get this shape.
The chicken was placed in the pan seasoned side down and was fried with blended oil that was preheated. More salt and pepper was applied on the side that wasn’t seasoned. A good amount of water will leave the chicken which will create too much liquid in the pan. It’s best to drain off most but not all of the liquid.
Make sure to keep the chicken moving stir-fry style for even cooking. Once the chicken starts turning the color of cooked (not pink), I generously sprinkled some Italian seasoning (marjoram, thyme, rosemary, sage, oregano and basil) all over and stirred in some more.
At this point, about five more minutes of cooking will ensure the chicken is cooked thoroughly. About a couple minutes in, I evenly sprinkled some of the best seasoning for chicken: Tony’s Creole Seasoning. I didn’t add too much, just enough to modify the aroma just a little bit. The chicken was stirred some more, and right before I took it off the heat, I added some more Italian seasoning.
The order of the toppings is especially important in making this pizza. After the sauce is spread on the crust, this is an optimal method in placing the toppings:
- Before sprinkling the pizza cheese on the sauce, sprinkle some Parmesan on the sauce to soak up some of that excess liquid.
- Put about two-thirds of the cheese evenly on the sauce. Save the rest of the cheese to place on the rest of the toppings at the end.
- Next topping: fresh spinach. Place the leaves evenly on the pizza. It’s important that this topping is at the bottom, because it will burn and dry up if placed on top. Also, use twice as much spinach as you think might be enough, because spinach shrinks dramatically when cooked.
- Sprinkle the fried garlic evenly over the pizza. This is one of the hidden toppings since the pieces are small but supplies that extra punch in the signature flavor.
- Put the chicken on top of the spinach and garlic. The chicken’s already been cooked. You don’t want to cook it anymore. The grease will also help keep the spinach moist.
- Mushrooms go next. They need some cooking.
- The tomato slices are near the top. They will need the most cooking and also hold the most liquid of all of the toppings. I sprinkled some Italian seasoning on each slice to give them some flavor. It’s best to sprinkle some more Parmesan over everything here to soak up the liquid that will leave the tomatoes.
- I only used one jalapeño on this pie. I sliced off the top of the pepper, cut it in half lengthwise and removed all of the seeds from the middle. I made thin slices with both halves and placed it on half of the pie.
Sprinkle the rest of the pizza cheese on top of the pie. Place the pizza in the oven preheated at 460°F. I usually cook my pizzas at 450°F, but this one is loaded with toppings that will require that extra heat to cook.
Bake the pizza for ten minutes. Turn it 180° in the oven about five to six minutes into the baking process.
Serve this one with New Belgium’s Mothership Wit organic wheat beer. The potent flavor of the pizza opened up my taste buds to fully capture the unique taste of this extraordinary beer.
Sliced and waiting to be eaten.