Curry Chicken Pizza
Recipe compliments of Bryron Lloyd G.
We are making a Medium-Curry-Chicken Pizza; if you want to make a large etc., then add or subtract ingredients as appropriate.
2 cups of Pizza Dough Flour
1 teaspoon of rapid rising Yeast
¼ tsp. salt
½ tsp. sugar
½ tsp. butter
1½ cups of Water
Put butter, salt, sugar into cup with water and place in Microwave for 2 minutes.
Remove and stir until dissolved.
Place Pizza Dough Flour into a large bowl and add Yeast.
Mix well with wooden spoon and add the water with the melted butter, salt, and sugar to the bowl.
Continue to knead flour into a soft round ball.
Cover and set aside dough to rest for 15 minutes.
If dough is too soft then add loose flour as needed to keep it dry and soft. Cover with damp cloth.
You will need one whole BBQ Rotisserie Chicken (approx. 3lbs.) skinned, deboned, coarsely shredded by hand and placed in bowl
2 tbs. of Miss P’s Curry Paste
2 tbs. of Miss P’s Seasoning
1 tbs. of olive oil
½ cup water
In a medium frying pan add olive oil and set on low heat. When oil is hot add ingredients with water and simmer to a soft hot paste.
Add appropriate amount of shredded chicken and simmer for 15 minutes. Remove and placed aside.
In Medium saucepan bring one bottle of Classic Alfredo Sauce to a low simmer and add 1 tbs. spoon of Miss P Curry Paste, stir to loose and simmer for 10 minutes. Remove and set aside
16 oz. of Mozzarella cheese
Sliced Red Spanish onions
In Pizza Pan roll out dough to fit and brush with Olive Oil and set aside for 5 minutes
Place Alfredo Sauce as the Base of the Pizza; add Curry Chicken; sprinkle onions, cilantro, tomatoes and arugula over pizza and then add Cheese as appropriate. You may add your own special garnishes as desired (mushrooms, pineapple, sweet peppers, etc.)
Oven pre-heated to 325 degrees bake for 30 minutes.
Remove, slice as appropriate, enjoy with a glass of white Riesling.