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FRISH’S VAMPIRE-PROOF SUPER GARLIC CHICKEN PIZZA
This recipe originates in the central Romanian village of Sfintu Gheorgha, nestled at the base of the Carpathian Mountains and Transylvanian Alps. On cold fall nights, walking those deserted streets, the air is rich with garlic mixed with the tranquilizing aroma of wood fires that warm the humble homes. The Romanian version calls for hare, rather than chicken. I prefer, at least when at home, to avoid anything resembling rodent.
THE TOOLS
Oven preheated to 475
deep dish pizza pan
rolling pin
BASIC PIZZA DOUGH
2T granulated sugar
1-1/2t sea salt
1 C warm water (110)
1/4 C extra-virgin olive oil
3-1/2 C semolina flour
1-1/2T active dry yeast
PIZZA INGREDIENTS
3 chicken breast halfs, grilled & chopped
2 sweet red peppers, coarse-chopped
1 bunch green onions, chopped
2C grated buffalo mozarella
1C grated Provolone
1C grated Emmanthaler
1 large head garlic, peeled & crushed
1C sour cream
1t hot Chinese chili oil with black bean
salt and pepper
4T garlic olive oil
We begin with the simple dough. Mix the water and sugar in a small bowl until dissolved. The water should be warm, like a comfortable bath, not too hot. Sprinkle the yeast onto the water and continue to stir until dissolved, about 1 minute. (If the yeast clumps together, it’s old... discard and begin again.) Let this “proof” for 5 minutes in the warmth of your lovely kitchen. A thin beige foam should develop, proving the yeast is alive and multiplying.
Mix the flour and salt in a large bowl. Make a well in the center of the mixture and pour in the yeast mixture and 1/4-cup olive oil. Stir the flour, beginning at the center and working outward. You can use a large spoon, but I prefer to generally use my hands, which I wash first. For that “je ne se quoi.” When the dough is well-mixed and beginning to hold together, turn it onto a lightly floured counter and knead it gently until smooth and elastic. This should take about 15 minutes. At which point you’ll be seriously considering a breadmaker.
Form the dough into a ball, place it in a large well-oiled bowl, coating the dough as well. Cover and let rise in a warm place for about 1 hour, or until it has doubled. Then gently punch it down with your fist, turn it back out onto that lightly-floured surface, knead for 5 minutes, form into a ball once again, then begin pressing it out to form a round crust. Hand-stretching and tossing is the best way to do this, but you may want to use a rolling pin. Or be prepared to make other dinner arrangements. Roll it out to about 18 inches across.
While that dough was rising, you were busy preparing the ingredients, right? Rub the chicken with salt, then grill. Avoid overcooking, especially since it will be cooked further in the pizza. While that’s grilling, chop the green onions and sweet peppers. In a small bowl, mix the sour cream and chili oil/black bean paste, adding fresh ground black pepper to taste. Peel and crush the garlic, mixing it into the sour cream. But keep an eye on that chicken... no carcinogenic carbonizing!
Press the dough into a well-oiled 15-inch deep-dish pizza pan, allowing the excess to drape over the sides. Spread about half the cheese mixture onto the crust, then half the sour cream mixture. Add the chicken, sweet peppers and green onions, followed by the remainder of the sour cream. Place the balance of the cheese atop. Fold the hanging pizza crust over the filling and brush lightly with garlic olive oil.
Place on the bottom rack of the preheated oven for 5 minutes, then move to a rack in the middle of the oven for another 25 minutes. Remove from the pan and serve immediately. This goes particularly well with good friends and classic horror films. After dinner mints may be welcomed.
Serves 4 to 6 as a main course.
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