Tuesday, August 4, 2015

Chicken Ham Pizza

I love pizzas..homemade ones are more versatile...you can use any ingredients as toppings....anything your heart desires will blend well with the pizza base. I added rolled oats to the base and the most surprising thing is I used tomato paste and blasamic vinegar and I tell you... it is yummy. The rest is history , I added in chicken ham, fresh pineapple slices, tomato slices and onion rings as my toppings....with lots of mozzarella cheese on top of the ingredients... four words to describe this piece of  goodness....gooey and lips-smacking good! :)))

I used the pizza dough recipe from Barry of Rock Recipes.  Topping is versatile .  I used what I have in the fridge.  I will  let my pictures tell the story on how good and mouth-watering this is :p . I especially love the pizza sauce for I heart balsamic vinegar. Thumbs up for this sauce and a keeper too. I will definitely make this pizza sauce again .  A big thank you to Barry for this pizza sauce and pizza dough recipes :) 

I added the rolled oats for extra crunch and its fibre benefit :)

 fresh tomatoes , onion rings and pineapple makes a balance
source of nutrients for this chicken ham pizza :)

the pineapple slices adds a tangy flavor to the pizza
gooey and flavorful piece of heaven :p

I don't mind having this everyday....mmmmm yummy

Chicken Ham Pizza
Pizza dough -  ( adapted from Rock Recipes )

Makes sufficient for 4 -6 individual pizzas

4 cups flour
1/2 tsp instant rise yeast
1 & 1/2 cups lukewarm water
2 tsp sea salt

Place all ingredients in the bowl of a stand mixer equipped with a dough hook. Mix for 5 -10 minutes on medium speed. You may need to add a little more flour, a tablespoon at a time until the dough doesn't stick to the sides of the bowl. Alternatively stir together with a wooden spoon before turning out onto a floured bread board and kneading for 5-10 minutes. Cover the dough and allow to rise for about an hour until about doubled in size. Turn the dough onto a floured surface and knead for another few minutes. Divide into 4-6 equal portions, form into balls and let rest for about 10-15 minutes before stretching or rolling the dough out into about 9 inch rounds.

Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.

Place one round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.

Roasted Tomato Jam

6-8 large vine ripened tomatoes diced
2 cloves minced garlic
4 tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon brown sugar

Toss together in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.

Pizza Sauce

3 cups Roasted Tomato Jam
4 tbsp balsamic vinegar
2 tsp crushed chili sauce (optional if you don't like spicy hot sauce or adjust to taste)

Spread sauce over the pizza dough before adding:

*my choice of toppings
you can choose your own ingredients though

rolled oats * optional
slices of chicken ham
thin sliced fresh pineapple
sliced onion rings
slices of fresh tomatoes
grated mozzarela
freshly grated parmesan cheese
cracked black pepper

Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for about 8-10 minutes or until the bottom is evenly brown and the top cheese begins to brown slightly. Remove from oven and allow to stand for 5 minutes before slicing and serving.


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  1. yummy...j have been asking for Pizza since yesterday. Gotta get him some pizza soon

    1. Hehe we all love pizza...don't we.wat more kids. Homebaked one can be delicious too :)

  2. Yummy! This size not enough for me..hahaa!

    1. Hehe you can make a bigger one then. For me now a small eater :)