Go Back
Ricotta, Pear and Buttermilk-Braised Chicken Pizza
Print

Ricotta, Pear and Buttermilk-Braised Chicken Pizza

How to make Ricotta, Pear and Buttermilk-Braised Chicken Pizza? the biggest pizza I've ever had in my life. But it's very tasty. you should try it.
Course Appetizer
Cuisine international
Keyword Ricotta, Pear and Buttermilk-Braised Chicken Pizza
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 serves
Calories 400kcal

Ingredients

for the pizza dough:

  • 1 package dry active yeast (about 1/4 oz)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon coarse salt
  • 1 cup spelt flour
  • 1 cup all-purpose unbleached white flour

for the toppings:

  • 2 Seckel pears, or one large Bartlett pear, thinly sliced with the skin on
  • 1/2 cup fresh made ricotta cheese (see my recipe for fresh ricotta here)
  • 1 pound boneless skinless chicken thighs
  • 1 cup buttermilk
  • 1 cup chicken stock
  • 2 teaspoons smoked paprika
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly cracked pepper

Instructions

  • Rinse the chicken thighs in water and pat dry. Lightly sprinkle each side with the paprika, coarse salt and fresh pepper and set aside. In a large, wide, stainless steel saucepan, whisk together the buttermilk and chicken stock and bring to a simmer. Add the chicken and cook on very low, turning to chicken occasionally.
  • While the chicken is cooking, make the pizza dough. Add the yeast to 3/4 cup warm water in a large bowl and let sit until the yeast has begun to proof (you'll know when it turns a little foamy) This should take about five minutes.
  • Once the yeast has proofed, add the salt, olive oil and honey (tip: add the olive oil before the honey using the same tablespoon: the honey will come off the tablespoon easier if that spoon has been coated with olive oil first). Add the flour one cup at a time and combine until you have a very sticky dough. Cover with plastic wrap and let sit in a warm, draft-free place until doubled in volume, about one hour. I find that my oven with just the pilot light on works as a perfect rising location.
  • While the dough is rising, continue to cook the chicken on low, turning every once in a while and stirring the braising liquid. The braising liquid may start to separate: just give it as much of a stir as you can and don't stress about it.
  • Once the dough has doubled in volume, sprinkle the top of the dough with a small handful of flour and gently coax it onto a floured work surface. Gently knead the dough once or twice and form it into a ball: the dough will be very soft and warm and will want to start falling apart, just make sure you keep it together as much as possible. Place it on a pizza pan or a baking sheet layered with parchment paper. If you'd like, you can sprinkle the parchment paper with cornmeal prior to placing the dough on it, but its not needed. Set the dough aside and preheat the oven to 400*F.
  • Remove the chicken from the pan and pour the braising liquid into a bowl. Cut the chicken into a rough dice and set aside. Carefully spread the pizza dough out into your desired shape, leaving the edges slightly thicker than the middle. Using a basting brush, brush a thin layer of the braising liquid onto the top of the pizza. Scatter the pizza with the chicken, then dot it with the fresh ricotta. Scatter the pizza with the pears and place immediately in the oven.
  • Bake for 20 minutes or until the crust of the pizza has cooked all the way through. Let cool slightly before serving.