Receta Chicken Florentine Pizza
Chicken Florentine Pizza
Several years ago, I traveled to Peru where I hiked the Inca Trail, making my way to the ancient Incan ruins of Machu Picchu. The Incas built this sacred place around 1450, only to abandon it 100 years later around the time of the Spanish Conquest. Although locals knew about the deserted city, it wasn’t until 1911 that Hiram Bingham brought it to the attention of the world and the site became an important tourist destination.
I have to say the beauty and mystery of Machu Picchu moved me more than anywhere I’ve ever been. The highlight of the day was a climb to the peak of the adjoining and cone-shaped mountain named Huayna Picchu. The view of Machu Picchu from the peak takes your breath away.
I guess you’re wondering what Machu Picchu has to do with pizza. Let me explain. I went to Peru expecting to experience Peruvian cuisine and I did have some delicious Latin food while I was there. However, I was shocked and delighted to see pizzarias all over Cusco and Aquas Calientes, the village at the base of Machu Picchu. We enjoyed fantastic pizza at more than one meal. I was looking at pictures from the trip recently and memories of the pizza I had in Peru inspired today’s post.
I’m a little atypical in my pizza likes and dislikes. I’ll always pass on pizza with tomato sauce and pepperoni. Give me lot of veg and chicken any day. My favorite pizza in Atlanta comes from Savage Pizza where they make a version of Chicken Florentine Pizza. I can’t resist ordering it every time we walk through their doors.
I’m featuring my version of Chicken Florentine Pizza for this post. My favorite part of this pizza is the Parmesan garlic sauce. Top a whole wheat crust with the sauce, onions, chicken, spinach, Gruyere and mozzarella cheeses and that’s a pizza!
Chicken Florentine Pizza
Ingredients
For the crust:
- 1 cup warm water (105-115 degrees)
- 1 package yeast
- 2 teaspoons sugar
- 2 tablespoons extra virgin olive oil
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons kosher salt
- For the garlic sauce:
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 tablespoon unbleached all-purpose flour
- 1 cup milk
- 1 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspooon black pepper
- For the pizza:
- Prepared pizza dough
- 10 ounces of grilled or rotisserie chicken breast, sliced
- 1 medium yellow onion, thinly sliced
- 6 ounces Gruyere cheese
- 8 ounces mozzarella cheese
- 4 cups fresh spinach, plus 1 cup for garnish
- 1/4 teaspoon salt
- Extra virgin olive oil
Instructions
For the crust:
1. Whisk together water, yeast, 1/2 teaspoon sugar in a small bowl. Let yeast mixture proof for 8 to 10 minutes or until a layer of foam appears on the surface. Add 1 tablespoon of olive oil to the mixture.
2. Combine flours, salt, and 1 1/2 teaspoons sugar in the bowl of an electric mixer. Attach dough hook to the mixer and turn on medium speed. Add yeast mixture to the dry ingredients. Mix until the dough comes together in a bowl. Continue kneading at medium speed for 5 minutes.
3. Coat a large bowl with 1 tablespoon of olive oil. Remove dough from mixing bowl and place in oiled bowl. Cover bowl with a damp towel and let dough rise in a warm place for 60 to 90 minutes or until dough has doubled in size.
4. Punch dough down and knead three or four times. Wrap dough in plastic wrap and refrigerate for 30 minutes.
For the garlic sauce:
1. Melt butter in a sauce pan over medium low heat. Add garlic to the pan and saute for 1 to 2 minutes. Add flour and whisk until well combined. Continue cooking for 1 to 2 minutes.
2. Add milk to pan and whisk until sauce starts thickening. Add Parmesan cheese, salt, and pepper. Whisk until cheese is melted. Remove from heat and cool.
For the pizza:
1. Place pizza stone in oven and preheat to 450 degrees for 30 minutes.
1. Roll dough to a 14-inch diameter circle. Alternatively, you can halve the dough and make two smaller pizzas.
2. Spread a thin layer of garlic sauce over the dough. Spread a layer of sliced onion and sliced chicken over the sauce. Top with spinach, Gruyere and mozzarella cheeses. Sprinkle with salt and drizzle with olive oil.
3. Transfer pizza to preheated pizza stone and bake for 15 to 20 minutes or until crust and cheese are browning. Let pizza rest for 5 to 10 minutes. Slice, top with 1 cup of fresh spinach and serve.
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http://www.southernboydishes.com/2014/01/17/chicken-florentine-pizza/
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