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Thursday, November 19, 2015

Grilled Chicken and Sun Dried Tomato Pizza

We been going to the Church Brew Works in Pittsburgh for many years.  Since 1996 in fact.  It is an old, restored Catholic church in the Lawrenceville section of town.  Some might say that the opening of this brew pub was the catalyst for the revitalization of this section of town.  The beer is outstanding and so is the food.  While they have a diverse menu to choose from, I have two "go to" choices for dining: their French Onion Soup (made with the Pious Monk Dunkel) and their Chicken and Sun Dried Tomato pizza.  I have been meaning to recreate this pizza at home.  Finally, after almost 20 years, I got around to giving it a whirl at home.  So, here is my shot at recreating this masterpiece at home.

The base is a classic white sauce.  So, while the dough was rising, I took about 1/4 cup of olive oil and added thyme, minced garlic, oregano, basil, salt, and pepper to steep for awhile.  Al of the ingredients were added to personal taste.

Then, coated a chicken breast with olive oil and seasoned with thyme, granulated garlic, basil, and oregano.  The breast was grilled to an internal temperature of 160 F, brought inside to rest for about 10 minutes, then diced into bite sized pieces.  Now time to build the pie.

Hope stretched out the dough, then I spread the white sauce all over the skin, including the crust.  Next up was a layer of shredded mozzarella, followed by the chicken, sun dried tomatoes that had been packed in oil, sliced almonds, thinly sliced red onion, and a light sprinkling of dried parsley.

The pizza was slid into my hot pizza oven, lets say about 700 F, to cook for about eight minutes with a 180 degree flip halfway into the bake time.

Next, bring the pie inside and devour.

Good stuff and a fair recreation of one of my favorite pizza pies in town.  Now, if I get a craving for this pie, no need to drive 40 miles to get a fix.  Now, I just have to work on that French Onion Soup...

Thanks for stopping by,


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