Wood Roasted Chicken and Grape Pizza
Although pizza has its own national day of celebration in February, there’s no reason not to honor it again on Pi Day. At Zanata, a Mediterranean restaurant with a wood-burning oven, the kitchen prepares its own dough and fires it up with a topping of caramelized onions, diced chicken, mozzarella and grapes.
14 lb. white flour
1 qt. water, warm
3 qt. water, cold
6 tsp. blue yeast
¼ cup olive oil
¼ cup honey
¼ cup salt
1 tbsp. olive oil
1 cup caramelized onions
1 cup diced free-range chicken
1 cup shredded whole milk mozzarella
1 cup red seedless grapes, halved
1 (8-oz.) pizza dough ball
1. For dough, in large bowl, combine flour, warm water and yeast. Add cold water and remaining ingredients to bowl. Mix on low speed for 15 minutes.
2. Remove dough from bowl and let stand, covered, for 5 to 10 minutes. Cut dough into 8-ounce balls. Set aside.
3. Preheat oven to 425 F. In large saucepan over medium heat, heat olive oil. Add onions; saute until translucent. Add diced chicken; cook until done, 5 to 10 minutes. Set aside.
4. On 13-inch pizza pan, pat one 8-ounce pizza ball into a round pie. Sprinkle shredded cheese on dough; scatter onions, cooked chicken and grapes over cheese.
5. Bake pizza in preheated oven or wood-fired oven for 12 minutes or until cheese is bubbling.
Photo courtesy of California Table Grape Commission