Chicken Pizza
The 'Herbie Birdie' chicken and herb pizza by Gozney ambassador @jhysizzlepatty. It’s a hit with the locals at her pop up (@devouredpopup) in Kansas City.
- Recommended Oven
- Roccbox, Dome, Arc XL, Arc
- Cook Time
- 30 minutes + dough prep
Ingredients
- Makes
- 1 pizza
Equipment Needed
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
Instructions
Prevent your screen from going dark as you follow along.
Step 1
Preheat your Gozney pizza oven to 375°F/190°C. Heat a cast iron pan in the Roccbox. Whilst it’s heating, season the chicken with salt, garlic powder, Italian seasoning and tarragon. Sauté the chicken breast for 4 minutes on one side. Flip and place the pan in the oven for 14 minutes. Remove and let it rest.
Step 2
For the creme fraiche base, mince garlic and rosemary and combine with the extra virgin olive oil into the crème fraiche. Add salt and pepper to taste.
Step 3
Create the butternut squash puree by seasoning then roasting the butternut squash until tender. Add the red wine vinegar and chicken stock when pureeing the squash. Add to a squeeze bottle.
Step 4
Create the ‘pimped’ garlic oil, by mixing in minced garlic, chilli flakes and tarragon into extra virgin olive oil.
Step 5
Chop up the cooled chicken and add lemon juice.
Step 6
Stretch out a dough ball. Begin assembling, by spreading a thin layer of creme fraiche along the base of the pizza dough. Top with a layer of spinach.
Step 7
Add the feta cheese and chicken.
Step 8
Place pizza in the Roccbox and cook at 400°F/204°C.
Step 9
After cooking fully. Garnish with butternut squash puree (pipe on with squeeze bottle), pecorino, parmesan and the garlic oil.
