Artichoke and Chicken Pizza
A rustic, artisan-style pizza featuring tender grilled chicken and tangy artichoke hearts on a 72-hour fermented crust, finished with fresh basil and olive oil.
This artichoke and chicken pizza highlights the beauty of a long-fermented dough combined with savory, Mediterranean-inspired toppings. By using a 72-hour low-temperature fermentation process, the crust develops a complex depth of flavor and a perfect airy structure. The combination of grilled chicken and artichoke hearts offers a delightful balance of textures, making for a sophisticated yet approachable homemade pizza.
Ingredients
- 200 g pizza dough
- 150 g chicken breast
- 100 g mozzarella cheese
- 80 g artichoke hearts
- 3 tbsp tomato sauce
- optional fresh basil leaves
- optional olive oil
Instructions
- 1Grill the chicken
Place the chicken pieces onto a preheated cast iron grill pan over a gas flame. Cook them until they are slightly browned on the outside; they do not need to be cooked through completely at this stage, as they will finish cooking in the oven on the pizza.
Tip: Sear the chicken over medium-high heat to lock in the juices while maintaining a nice grill char. - 2Stretch the pizza dough
Gently stretch the fermented pizza dough ball on a floured surface. Work carefully to expand the dough to your desired size, ensuring the center is not stretched too thin to prevent it from tearing.
Tip: Since this is a 72-hour low-temperature fermented dough using natural flour, it may be delicate. Handle it with light pressure to maintain the air pockets. - 3Apply tomato sauce
Using a spoon, spread a thin, even layer of tomato sauce over the stretched pizza dough, leaving a small border for the crust.
Tip: Spread the sauce in a circular motion starting from the center to ensure even coverage. - 4Add mozzarella cheese
Sprinkle an even layer of shredded mozzarella cheese over the tomato sauce base.
Tip: Distribute the cheese evenly to ensure every slice gets a perfect melt. - 5Top with artichoke hearts
Arrange the canned artichoke hearts over the layer of mozzarella cheese.
Tip: Pat the artichoke hearts dry with a paper towel before placing them on the pizza to prevent excess moisture. - 6Add grilled chicken
Top the pizza assembly with the previously grilled chicken pieces.
Tip: Space the chicken pieces evenly so you get a bite of chicken in every slice. - 7Bake the pizza
Carefully slide the assembled pizza into a preheated pizza oven using a long-handled peel. Bake until the crust is golden brown and crispy, and the cheese is melted and bubbling.
Tip: Make sure your oven is preheated to the highest setting to achieve that authentic charred crust.
