Southwest smoked chicken-peanut butter pizza
1 12\" pizza
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Warm water (105-115F) |
| 1 | pack | Active dry yeast |
| ½ | teaspoon | Sugar |
| ⅓ | cup | Peanut butter |
| 2 | tablespoons | Peanut oil (divided use) |
| 1 | tablespoon | Balsamic vinegar |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Ground cumin |
| 2 | ounces | Smoked chicken; cut into julienne strips (about 1/2 cup) |
| 2 | ounces | Goat cheese; crumbled OR |
| 1½ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Peanut oil Monterey Jack cheese; shredded (about 1/2 cup) |
| ½ | cup | Sun-dried tomatoes; chopped (soaked in warm water, if necessary) |
| ¼ | cup | Fresh cilantro; chopped |
| 3 | tablespoons | Scallion; thinly sliced |
| 2 | tablespoons | Salted, dry-roasted peanuts; chopped |
Directions
DOUGH
TOPPING
To prepare dough: In food processor (or strong blender) fitted with steel blade combine water, yeast and sugar. Let stand 10 minutes until foamy. Add flour and salt. Pulse 3 to 4 times to combine. With machine running, add oil. Process dough for 40 seconds to knead. On lightly floured surface, knead dough an additional 2 to 3 minutes, adding a little more flour if necessary.
Place dough in medium bowl brushed with oil. Turn to coat. Cover with clean towel or plastic wrap. Let rise in warm, draft-free place until doubled in size (about 1 hour).
To prepare topping: Combine peanut butter, 1 tablespoon oil, vinegar, chili powder and cumin in small bowl. Set aside.
Preheat oven to 500F.
Lightly oil 12-inch pizza pan. Punch down dough. Place in center of pan. With fingers, press dough to edges of pan.
Spread peanut butter mixture to within ½-inch of edge. Sprinkle remaining ingredients evenly over top. Drizzle with remaining oil.
Bake 12 to 15 minutes on bottom rack of oven until crisp and browned.
("The World's Greatest Peanut Butter Cookbook" by Linda Romanelli Leahy)
from Inland Valley Daily Bulletin February 23, 1995 typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-25-95