My Favorite Pizza {Chicken, Bacon, and Green Chile Pizza}

Sometimes a girl needs bacon.
On pizza.

 

With roasted chicken.

Roasted green chiles.

And sufficient amounts of cheese.

Because after a hard day's work, a healthy smoothie for breakfast every morning--dutifully, some granola-y snack, and a tiny little lunch,

pizza topped with bacon, roasted chicken, green chiles, and gooey, stringy cheese is just what's called for.

Leftover rotisserie chicken, bacon, 

and roasted green chiles 

is my favorite way to top a pizza.

What's yours?

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International Bacon Day Celebration @ My Pinterventures

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Chicken, Bacon, & Green Chile Pizza

for the dough:
(from Master Pizza Dough by Aimster/Amy)

3 to 3 1/2 cups all-purpose flour
1 package Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120 to 130 F)
2 tablespoons olive or vegetable oil
Cornmeal

Preheat oven to 450 F.
In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface for 10 minutes. Shape dough into smooth ball. Roll and press dough into a 12-14" circle.  Dust a pizza peel with cornmeal.  Place the circle of dough on the peel and shake to make sure the dough will slide off into the oven.  Slide the dough directly onto your oven rack.  Bake for about 10 minutes.  Remove with the pizza peel.

*Note: There are several types of yeast available for baking. Make sure you buy Rapid Rise yeast for this...that’s what makes the rising time so short.

for the sauce:
(from Aclark/Amy)

1 can tomato paste
1 cup water
1/2 teaspoon oregano
1/2 teaspoon Italian dried seasonings
1/2 teaspoon garlic powder
Salt & pepper to taste

Stir everything together in a saucepan.  Bring the mixture up to a simmer and cook for twenty minutes.  Use what you need to top your pizza and freeze the rest.

for the toppings:
1 heaping cup shredded rotisserie (or other leftover) chicken
5-6 slices bacon, cooked and crumbled
1 (4 oz) can diced roasted green chiles, well drained
1 heaping cup grated mozzarella cheese

After the pizza crust is prebaked, lower the oven to 375 F.  Spread as much or as little sauce as you like on the prebaked crust, leaving about a 1" border.  Top with the chicken, bacon, chiles, and cheese.  Bake at 375 F for 10-15 minutes.  Slice and serve.

 Need more PIZZA?

From the past...

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Oh, You Didn't! {Crab au Gratin Pizza}

I was on a pizza kick a while back.
Nothing was safe from being put on top of pizza dough and covered in cheese.

I even used some parboiled, vacuum packed for the freezer collard greens my dad gave me.
(You'll have to wait on that one.  I need better pictures.)

My pizza jag extended to eating out too.

I had an awesome pizza called "Crab Amore" from La Pizzeria in Lafayette, LA.  The menu describes it as having a white wine sauce with Louisiana crab, mushrooms, onions, bell peppers, cheddar cheese, and green onions on top
.

While I was eating this, something told me that crab au gratin would make a good pizza.

After I played around with my crazy pizzas, I told my dad about what I had done to his collard greens.  His response to the collard greens was, "I wouldn't have thought to do that."

I also told him I had made crab au gratin pizza.  His response to the crab au gratin was, "Oh, you didn't."

Yes.  I did.
And I'll do it again.

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Crab au Gratin Pizza
makes 1 12-14" pizza

For the pizza dough
3 to 3 1/2 cups all-purpose flour
1 package Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120 to 130 F)
2 tablespoons olive or vegetable oil
Cornmeal

Preheat oven to 450 F.
In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface for 10 minutes. Shape dough into smooth ball. Roll and press dough into a 12-14" circle.  Dust a pizza peel with cornmeal.  Place the circle of dough on the peel and shake to make sure the dough will slide off into the oven.  Slide the dough directly onto your oven rack.  Bake for about 10 minutes.  Remove with the pizza peel.

For the sauce
1 1/2 TBSP butter
2-3 cloves garlic, minced
2 TBSP finely chopped onion
1 1/2 TBSP flour
3/4 cup milk, warmed
salt, black pepper, cayenne pepper, to taste

Melt the butter over medium low in a saucepan.  Saute the garlic and onion in the butter for 5-7 minutes.  Sprinkle in the flour and cook for 2-3 minutes, stirring.  Slowly whisk in warm milk and bring to a boil.  Lower to a simmer and cook for about 3 minutes.  Season the sauce with salt, black pepper, and cayenne pepper to taste.

To make the pizza
prebaked pizza crust (above)
white sauce (above)
8-10 oz cooked crabmeat
1 1/2 cups grated sharp cheddar
1/4 cup grated Parmesan cheese
2 TBSP chopped green onion

Spoon the sauce onto the prebaked crust, leaving an inch border.  Scatter the crab on top.  Top evenly with the cheddar and Parmesan cheeses.  Bake at 350 F for about 12 minutes.  Place under the broiler for a few minutes to lightly brown the cheese.  Scatter the green onion over the top, slice, and serve.

Need more SEAFOOD?

From the past...

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