Manchu Spiced Garlic Chicken Pizzettas Recipes

Steps:

• Heat 1/4 cup oil in heavy large skillet over high heat.
• Add onions and sauté 5 minutes.
• Reduce heat to medium-low and sauté until onions are dark brown, about 25 minutes.
• Add sugar, vinegar and 1 1/2 teaspoons garlic; stir until liquid evaporates and onions are well glazed, about 2 minutes longer.
• Season with salt and pepper.
• Cool to room temperature.
• Sprinkle chicken with salt.
• Heat 2 tablespoons oil in another heavy large skillet over medium-high heat.
• Add chicken and sauté 2 minutes.
• Add remaining 1 tablespoon garlic and sauté 2 minutes.
• Add chili sauce and sauté 1 minute.
• Remove chicken from heat.
• Stir in 3 tablespoons cilantro.
• Preheat oven to 425°F.
• Sprinkle 2 large baking sheets with flour. Stretch dough from 1 tube to 12x8-inch rectangle.
• Cut crosswise in half, forming two 6x8-inch rectangles.
• Cut off corners of each rectangle, forming oval.
• Transfer dough to prepared baking sheet. Repeat stretching and cutting with remaining dough.
• Bake until tops are light brown, about 8 minutes.
• Mix mozzarella, Swiss and provolone cheeses in large bowl.
• Sprinkle cheese mixture, tomatoes, onions, chicken and remaining 3 tablespoons cilantro over pizzas, dividing equally.
• Bake pizzas until cheese melts, about 5 minutes longer.

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• Preheat oven to 475 degrees F (245 degrees C). Sprinkle a large pizza pan with cornmeal. Roll or pat dough out on a lightly floured surface until it is the diameter of the pizza pan; place on pan.
• Spread dough with sauce, then sprinkle with garlic. Cover with cheese. On top of the pizza, arrange chicken, green pepper, onion and tomato.
• Bake in preheated oven for 20 to 25 minutes, or until dough is baked, cheese is melted and toppings are lightly browned.

Steps:

• Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
• Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
• Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

Steps:

• *PIZZA DOUGH: Stir the yeast and sugar into the warm water and let stand 10 minutes. Using a food processor fitted with the metal blade, put the two kinds of flour and the salt in the work bowl and turn the machine on.
• With the machine running, pour the yeast mixture through the feed tube and process for about 45 seconds, or until the dough pulls away from the sides of the bowl. Add the oil through the feed tube and process for 60 seconds longer.
• *Alternatively, you could use an ABM and prepare the pizza dough on the DOUGH setting then continue with recipe as follows.
• Divide the dough into four parts. On a floured surface, roll the dough into four circles.
• Sprinkle cornmeal on baking sheets or pizza stone. Transfer the dough to the baking sheets and set in a warm place while you proceed with making the onion topping.
• WALLA WALLA SWEET ONION TOPPING: Heat olive oil in a sauté pan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions start to become juicy approximately; 10 minutes. Do not brown the onions.
• Add 1/4 teaspoon crumbled saffron threads and continue to cook down until all of the juices have evaporated and the onions are very tender and golden in color. (This will take about half an hour.) Add thyme, salt and pepper to taste. Set aside to cool slightly.
• In the meantime, preheat the oven to 400 degrees.
• TO ASSEMBLE EACH PIZZETTA: Spread the saffron/onion mixture evenly over the top of the pizza dough. Place the cooked potato rounds on top of the onion mixture. Place the olives around the potatoes in a decorative pattern.
• Drizzle the potatoes with a touch of olive oil and garnish the remaining 1/2 teaspoon thyme over the surface of the pizzetta. Bake for 15-20 minutes, or until the crust is puffed and golden.
• Serve hot from the oven.

Steps:

• Rinse chicken and pat dry with paper towels.
• Cut chicken into 1/2-inch pieces.
• In large mixing bowl combine HALF of the green onions, the minced garlic, vinegar, soy sauce, 1 tablespoon of the oil, the red pepper flakes and the black pepper.
• Add the chicken pieces and stir to coat.
• Let stand in refrigerator for about 30 minutes.
• After it has had time to marinate, drain chicken reserving the liquid.
• In a large skillet, heat 1 tablespoon oil, add chicken and sauté about 3 minutes or until chicken is no longer pink.
• Stir cornstarch into reserved liquid.
• Add to skillet.
• Cook and stir Place bread shell on a baking sheet and spoon chicken and sauce evenly over top.
• Sprinkle with cheeses.
• Bake, uncovered, in a 400°F oven for 12 minutes.
• Top with remaining 1/4 cup green onions and pine nuts.
• Return to oven for 2 minutes longer.