I love to find ways to re-invent the classics. So if there is one dish that the family never gets tired of its pizza but I get tired of the same old pie so here is another new fusion.
1 package boneless skinless chicken breasts
1 can green enchilada sauce
1 can beans drained and rinsed (I used chick peas because that is what I had on hand)
3cloves garlic
2 tablespoons olive oil
4 teaspoons chili powder
4 teaspoons cumin
1 teaspoon cayenne pepper (optional)
1 onion quartered
2 cups all purpose flour
1 cup whole wheat flour
1/4 cup wheat bran
1 tablespoon dry yeast
1 tablespoon sugar
Warm water
2 cups shredded cheese
Add the yeast and sugar to a small mixing bowel and add a little warm water and mix. Set this aside. Combine the flour,bran and salt in the stand mixer bowl. Add in 1 teaspoon chili powder and 1 teaspoon cumin and 1/2 teaspoon cayenne. Add in the yeast mixture and stir on low. Slowly add the very warm water until a dough ball forms and pulls away from the sides of the bowl. Let this run for 5 minutes. Cover the bowl with a clean towel and place in a warm place for about 20 minutes. While the dough is rising add the chicken, onion, garlic, 2 teaspoons chili powder, 2 teaspoons cumin and enough water to cover the chicken. Bring this to a boil. let this boil for about 25 minutes then remove from the pot and let cool. Once the dough has doubled in size punch it down and place it on a floured surface. Roll it out to fit your pizza pan. Put the dough on the pan and into a 375 degree oven for 10 minutes. While this is baking add the beans, 2 cloves garlic, salt, 1 teaspoon chili powder, 1 teaspoon cumin and 1/2 teaspoon cayenne. Blend until starts to look like crumbs, now drizzle in the olive oil slowly until the beans become smooth. Remove the pizza dough from the oven and set aside to cool. Now the chicken can be shredded with two forks. Add the chicken to a sauce pan with the enchilada sauce and warm slightly. Spread the beans on the dough, add the chicken and sprinkle on the cheese. Bake this at 375 degrees for 20 minutes or until golden brown and bubbly. For more on this recipe please email me at alesia.leach@gmail.com
1 package boneless skinless chicken breasts
1 can green enchilada sauce
1 can beans drained and rinsed (I used chick peas because that is what I had on hand)
3cloves garlic
2 tablespoons olive oil
4 teaspoons chili powder
4 teaspoons cumin
1 teaspoon cayenne pepper (optional)
1 onion quartered
2 cups all purpose flour
1 cup whole wheat flour
1/4 cup wheat bran
1 tablespoon dry yeast
1 tablespoon sugar
Warm water
2 cups shredded cheese
Add the yeast and sugar to a small mixing bowel and add a little warm water and mix. Set this aside. Combine the flour,bran and salt in the stand mixer bowl. Add in 1 teaspoon chili powder and 1 teaspoon cumin and 1/2 teaspoon cayenne. Add in the yeast mixture and stir on low. Slowly add the very warm water until a dough ball forms and pulls away from the sides of the bowl. Let this run for 5 minutes. Cover the bowl with a clean towel and place in a warm place for about 20 minutes. While the dough is rising add the chicken, onion, garlic, 2 teaspoons chili powder, 2 teaspoons cumin and enough water to cover the chicken. Bring this to a boil. let this boil for about 25 minutes then remove from the pot and let cool. Once the dough has doubled in size punch it down and place it on a floured surface. Roll it out to fit your pizza pan. Put the dough on the pan and into a 375 degree oven for 10 minutes. While this is baking add the beans, 2 cloves garlic, salt, 1 teaspoon chili powder, 1 teaspoon cumin and 1/2 teaspoon cayenne. Blend until starts to look like crumbs, now drizzle in the olive oil slowly until the beans become smooth. Remove the pizza dough from the oven and set aside to cool. Now the chicken can be shredded with two forks. Add the chicken to a sauce pan with the enchilada sauce and warm slightly. Spread the beans on the dough, add the chicken and sprinkle on the cheese. Bake this at 375 degrees for 20 minutes or until golden brown and bubbly. For more on this recipe please email me at alesia.leach@gmail.com
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