Ingredients
For the Pimiento and Chili Pizza Dough
- 3.5 Cups All Purpose Flour
- 1/2 Cup Pimiento Puree
- 2 Tablespoons Red Chili Flakes
- 1/2 Teaspoon Cayenne Pepper
- 1.5 Teaspoons Salt
- 1 Tablespoon Yeast
- 1 Tablespoon Sugar
- 1/2 Cup Warm Water
- 1/4 Cup olive oil
For the Toppings
- 1 Piece Chicken Breast Fillet thinly sliced
- 1 Tablespoon Cajun Spice
- Salt to taste
- 1 Cup Pizza Sauce
- 1 Piece White Onion thinly sliced
- 1 handful Cilantro
- 1 Cup Mozzarella Cheese
Instructions
- Combine yeast, sugar, and warm water in a bowl. Leave for 10 minutes.
- Whisk together the flour, chili flakes, salt, and cayenne pepper in a bowl.
- Add the yeast mixture, olive oil, and pimiento puree into the dry ingredients. Stir well.
- Knead the dough on a floured surface.
- Leave the dough to rise for an hour in a lightly oiled bowl.
- Stretch the dough into a crust.
- Season chicken breast slices with cajun spice and salt.
- Top your pizza.
- Bake for 25 minutes at 400F.
Give your pizza some heat even before anyone can grab that bottle of hot sauce. Yes, we're getting that done by creating a chili-spiked pizza dough which you can modify according to your tolerance for spice.
Before anything else, let's give our yeast a head start by allowing it to bloom in some warm water and sugar while we get everything else ready. Use only half of the total water required for now. We'll be adding in the other half later in the form of our pureed pimientos.
While the yeast is taking its time to activate, let's puree those pimientos. This will give that base chili flavor that is sweet and smoky but less spicy.
Time to get serious with our spices. Whisk in some dried chili flakes and cayenne pepper into the flour, adding as little or as much as you can tolerate. For a basis of comparison, the amounts called for in this recipe will result in a heat level that is easily tolerable by a 10-year old.
Once the yeast is active and all bubbly, stir it into the dry ingredients together with the pimiento puree and olive oil.
Stir everything with a wooden spoon until the dough comes together into a ball. Transfer it to a lightly-floured surface and begin kneading.
Once the dough is smooth and elastic, set it onto a lightly-oiled bowl, cover it with plastic wrap, and leave it to rise for about an hour to an hour and a half.
This dough should rise up twice its original volume.
This recipe would be enough to make one large pizza crust or two small ones.
I simply topped mine with strips of chicken, onions, mozzarella, and cilantro – just perfect for the smoky and spicy flavors of that crust.
Set the pizza to bake for 25 minutes at 400F.
This turned out really delicious!
Beer in your pizza dough is just step one. The next thing you gotta do is grab a cold one and head outside. Actually, you can start making pizza outdoors this year for relatively cheap. Rather than spending a ton of money on a wood-fired pizza oven, why not just get a KettlePizza insert.
It's a great way to combine the love of barbecuing outdoors in the summer, plus cooking pizza. You can use it as a way to make fun family dinners or a creative activity for friends to do on the weekend. The original version works with a standard Weber charcoal grill, or you can get the gas grill version.
Ingredients
For the Pimiento and Chili Pizza Dough
- 3.5 Cups All Purpose Flour
- 1/2 Cup Pimiento Puree
- 2 Tablespoons Red Chili Flakes
- 1/2 Teaspoon Cayenne Pepper
- 1.5 Teaspoons Salt
- 1 Tablespoon Yeast
- 1 Tablespoon Sugar
- 1/2 Cup Warm Water
- 1/4 Cup olive oil
For the Toppings
- 1 Piece Chicken Breast Fillet thinly sliced
- 1 Tablespoon Cajun Spice
- Salt to taste
- 1 Cup Pizza Sauce
- 1 Piece White Onion thinly sliced
- 1 handful Cilantro
- 1 Cup Mozzarella Cheese
Instructions
- Combine yeast, sugar, and warm water in a bowl. Leave for 10 minutes.
- Whisk together the flour, chili flakes, salt, and cayenne pepper in a bowl.
- Add the yeast mixture, olive oil, and pimiento puree into the dry ingredients. Stir well.
- Knead the dough on a floured surface.
- Leave the dough to rise for an hour in a lightly oiled bowl.
- Stretch the dough into a crust.
- Season chicken breast slices with cajun spice and salt.
- Top your pizza.
- Bake for 25 minutes at 400F.
Beer-Infused Pizza Dough Recipe
Leave a Reply