Soy Garlic and Honey Glazed Chicken Pizza

As promised.. Soy Garlic and Honey Glazed Chicken Pizza. It is in the oven as I am typing and it smells incredible! This recipe is what My Preppy Kitchen is all about! It took a lot of prep time but now that it is in the oven I am thinking it will be worth it. (I’m editing now that I have eaten this slice of heaven. Oh My Gosh, so good!) This will definitely be on the menu in the future.

Here is the recipe if you want to try it on your own!

2 large boneless skinless chicken breast halves, cut into bite size pieces

2 T Olive Oil

1/4 cup sesame seeds

2 cloves garlic coarsely chopped

2 t dried red pepper flakes

1/2 cup soy sauce

5 T honey

2 t sugar

1 1/2 cups red wine vinegar

4 oz mozzarella ciliegine (small mozzarella balls) halved

1 1/2 cups colby jack cheese

1/4 c shredded parmesan

1/3 c thinly sliced red onion

2 green onions sliced

Pizza Dough (see recipe below)

 

Toast the sesame seeds by placing them in a small skillet over moderate heat. Shake the pan occasionally until they are golden brown. Should take 3-5 min. Cool and set aside

 

 

Combine garlic, red pepper flakes, soy sauce, honey, sugar, and vinegar in a small bowl and set aside.

 

Heat olive oil in a skillet over med-high heat. Cook chicken completely, about 4 min. Remove with a slotted spoon and set aside. Pour soy sauce mixture into the same skillet and cook over med-high heat stirring occasionally until sauce reduces and thickens, about 20-25 min. Return the chicken to the pan and cook, stirring constantly until chicken is glazed with sauce. Remove from heat.

 

 

Preheat oven to 425. Spread dough into pan and brush lightly with oil. Place mozzarella evenly around crust. Pour chicken mixture onto crust leaving about a 1/2 inch border around. Top with red onions, green onions, colby jack, and parmesan cheese. Sprinkle evenly with sesame seeds. Bake 16 min.

 

 BEFORE

AFTER

PIZZA DOUGH

1 pkg active dry yeast

2 cups warm water

4 cups all-purpose flour

2 t salt

2 T extra virgin olive oil

 

In a small, non-metallic bowl dissolve yeast in warm water for 4 min. Add salt to flour. Stir flour into water and yeast about 1/2 cup at a time until you have used all but about 1/2 cups of flour. Turn dough out onto a floured surface and knead until smooth and elastic. Use the remaining flour as needed to keep the dough from becoming sticky. Grease the inside of a large non-metallic bowl with olive oil. Form dough into a ball and roll it in the bowl to coat with oil. Cover the entire bowl with plastic wrap and place in a warm spot to rise for 1 hour or until it doubles in size. After it rises, punch down dough and knead again for 1 min. Divide into 2 equal parts and either use immediately or freeze until ready to use. (If you freeze a ball of dough, simply bring it back to room temp and make into a pizza crust when you are ready to use it.)

 

Because I am completely incapable of forming a round pizza crust, I tend to make it in a large rectangle. For some reason that is easier for me. It all tastes the same!

 

This really was one of those meals that takes a while but when you are eating it you don’t mind at all.  Let me get the steps broken down and make it easy to do at home and it will definitely be one of the 1st Preppy Kitchen weeknight meals!

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