Chicken Pepperoncini Pizza
(No Ratings Yet)
Loading...A fresh take on a chicken pizza: seasoned chicken, smoked gouda and pepperoncini peppers. A rich combo, with complex and distinct flavors.
Ingredients
- 1 lb. Boneless, Skinless Chicken Thighs
- Paprika
- Kosher Salt
- Black Pepper
- 1 Prepared Pizza Dough
- 8 oz. Low Moisture Mozzarella Cheese, pulled from the block, in thin strips
- 8 oz. Grated Smoked Gouda Cheese
- 10-12 Pepperoncini Peppers, stemmed and sliced in half lengthwise
Instructions
Preheat oven to 400 degrees.
Season both sides of the chicken thighs with Kosher salt, black pepper and paprika. Bake chicken thighs on an unlined sheet tray for 20 minutes.
When the chicken comes out of the oven, switch the oven temperature to 450 degrees. Let the chicken cool for about 5 minutes.
Then slice the chicken thighs width-wise, into 1/4-inch strips. Put the chicken slices back onto the sheet tray and toss the slices with the pan juices, set aside.
On a floured pizza peel, dust the dough with flour and create a crust around the perimeter of the dough and flatten down the center.
Stretch it out on the backs of your hands, left hand over right hand, until the dough is roughly 12-inches around.
Add more flour evenly on the peel and lay the dough on the peel.
First, layer the mozzarella cheese strips on the dough. Then top with the chicken slices.
Top the chicken slices with about 3/4 of the grated smoked gouda. Evenly place the pepperoncicni halves on top of the chicken and gouda.
Then top the pepperoncini peppers with the remaining smoked gouda.
Bake the pizza for about 15 minutes, until the crust is golden and puffy. The grated smoked gouda will not melt smoothly, but the mozzarella underneath should be melted, bubbly and browning where it's exposed.