Last week I made a batch of Boom Boom Sauce and we discovered that it was pretty darned tasty on top of a steak. Wes had told me how he and his friends like to dip their slices in a bowl of it. and I was wondering how it work be if I just added it to the ‘za! from the beginning? But not your regular ‘shroom and sausage ‘za! – I was thinking more barbecue chicken and sliced onion.
As it happened, it was mighty fine, except for one small error, which I shall save you from making.
•1-1/2 cup warm water (110º)
•2 tsp yeast
•1 tsp honey
•3-1/2 cups ap flour
•1/2 cup rye flour
•1 tsp seasoned salt
•1 tsp sea salt
•1/2 tsp Tellicherry pepper
•2 tbsp olive oil (plus more for the bowl)
•2 boneless, skinless chicken breast halves
•1 cup buttermilk
•1/4 cup olive oil
•1 cup water
•1 tsp garlic powder
•1 tsp paprika
•1 tsp dried parsley flakes
•1/2 tsp celery salt
•1 tsp Sichuan peppercorns
•1 tsp Earl’s (or other hot sauce)
First, make the dough by dissolving the yeast in the warm water and honey in a mixing bowl and setting aside to rest for 15 minutes or so until the yeast looks thick and foamy.
Fit your mixer with the dough hook and add the olive oil and three cups of the flour mixture. Set the mixer on low and leave it to combine everything into a sticky, wet mixture.
Note: you may need to add as much a 1/2 cup additional all-purpose flour.
Increase the mixer speed to medium and knead the dough for four or five minutes, until the dough is smooth (ish) and has gathered on the dough hook and cleaned the sides of the bowl.
Remove the dough from the hook, shape into a ball and add to the oiled bowl, turning so that all sides of the dough are lightly coated with oil.
Cover tightly with plastic wrap and set aside in a warm spot to rise for an hour or four, until the dough has doubled in size. This’ll probably happen in about an hour, but if you get busy and can’t get back to it, do worries, a little extra rising time won’t hurt a thing.
While the dough is rising, combine the buttermilk marinade ingredients together with the boneless, skinless chicken breast halves in a zipper bag and toss in the fridge for until the dough is ready.
Once the dough has risen nicely, uncover the bowl, punch it down, then recover tightly with plastic and let it rise for another hour or four – this step is optional, but if you have the time, you’ll end up with a more highly flavored and textured dough – until once again doubled in size.
Chicken marinated and dough risen once – or twice – we’re close to making the ‘za!
Punch the dough down one last time and let rest for ten minutes.
Place your pizza stone in the oven and heat it to 450°. Leave the stone in the hot oven for at least 30 minutes – an hour is better – until you have the rest of your ‘za! together.
Heat a pan or your kitchen grill to medium high.
OK, here’s where I’m gonna save you from a grave error: I (stoopidly) thought that mebbe the chicken could use a little boost of seasoning before grilling, so I added some Caribbean Calypso Seasoning – a blend of citrus zests and peppers that I quite like.
Didn’t need it.
The marinade had infused the chicken with a wonderful flavor, and the zip of the Boom Boom and barbecue sauces was enough that more was, well, just more.
Divide your dough half (stash one half in a floured plastic bag in the fridge or freezer for another time) and roll out on a lightly floured board.
Sprinkle a little cornmeal on a pizza peel and transfer the dough to it.
Add the chicken, then the onion slices, and top the whole thing off with barbecue sauce (I put mine in a squeeze bottle).
Transfer the ‘za! to the heated pizza stone and bake for about fifteen minutes, until the dough is nicely browned and crispity on the edges.
Remove from the stone, slice, and serve.