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Fiery Roasted Harissa Chicken Pizza

Fiery Roasted Harissa Chicken Pizza

by Pizzata NZ
If you're ready to take your pizza game to a whole new level with a fiery twist, look no further than this tantalizing Fiery Roasted Harissa Chicken Pizza recipe from the creative kitchen of UK-based recipe developer, baker, and filmmaker, Grant Batty. This pizza brings a symphony of flavours that combine warmth, sweetness, and smokiness to create a mouthwatering masterpiece. It's time to embark on a pizza-making adventure that's anything but ordinary.

 

Difficulty: Easy

Yield: Four 12-inch (30cm) pizzas

Prep Time: 30 minutes

Cook Time: 16 to 16 ½ minutes

Equipment

Ingredients

For the Harissa Roasted Chicken:

  • 150-gram chicken breasts
  • 22 grams harissa paste
  • 25 grams extra-virgin olive oil
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 lemon, cut in half

For the Pizza:

  • Flour, for dusting
  • 340 grams classic pizza sauce
  • 40 sun-dried tomatoes (not oil-packed), plus more to taste
  • 250 grams fresh low-moisture mozzarella
  • 1 Roquito pepper (sub red Fresno or Scotch bonnets), thinly sliced
  • Handful of fresh basil
  • Extra-virgin olive oil, for drizzling
  • Parmigiano Reggiano, to taste

Method

For the Harissa Roasted Chicken:

  1. Preheat your oven to approximately 300°C while using a baking stone. An infrared thermometer can help you check the temperature quickly and accurately from a safe distance. Place your cast-iron skillet on the stone to warm up before cooking the chicken breasts.

  2. While the skillet is warming up, generously spread the harissa paste over the chicken breast, followed by the olive oil. Use tongs to hold the chicken in place and a spoon or pastry brush to evenly coat the chicken with the paste and oil mixture to avoid getting spice on your hands.

  3. Season the chicken with salt and pepper to taste.

  4. Remove the skillet from the oven, and using tongs, place the chicken and lemon halves onto the skillet.

  5. Cook for 15 minutes at 300°C. Around minute 7, turn the skillet 180 degrees to ensure even cooking.

  6. Remove the skillet from the oven and squeeze the lemon halves over the chicken. Allow the chicken to cool for a few minutes to rest and retain moisture. Then, transfer the chicken to a cutting board, finely chop it with a sharp knife, and set it aside.

For the Pizza:

  1. Increase the oven temperature to 400°C. Use an infrared thermometer to verify the temperature accurately.

  2. Lightly flour your work surface, then gently shape the dough ball into a 12-inch (30cm) pizza base by pressing down from the center and stretching it outwards.

  3. Spoon or ladle approximately a quarter of the tomato sauce onto the base, ensuring even coverage. Top with a quarter of the harissa chicken, sun-dried tomatoes, torn mozzarella, thinly sliced Roquito peppers (or Fresno or Scotch bonnets), and fresh basil leaves. Drizzle olive oil over the pizza and finish with grated Parmesan.

  4. When the oven reaches the desired temperature, transfer your pizza to a lightly-floured peel and launch it into the oven. Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake.

  5. Once cooked, remove the pizza from the oven, slice, and savour the fiery goodness. Repeat the steps for the remaining pizzas.

Get ready to enjoy a pizza experience like no other with the vibrant flavours of this Fiery Roasted Harissa Chicken Pizza. It's a culinary adventure that will leave your taste buds craving more.

Reference: https://nz.ooni.com/blogs/recipes/fiery-roasted-harissa-chicken-pizza

by Pizzata NZ