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Gourmet Pizza
We did this on the show to demonstrate
the power of FOODATIVES, a word I
made up to describe those adjectives chefs
use on their menus to enhance the sound
of an entrée. Notice the foodatives in the
following recipe: Black Pepper Crust Pizza
with Caramelized Onions, Roasted Chicken
and Smoked Mozzarella.  Sounds better
than chicken pizza with onions, doesn't it?

For the pizza dough:
2 cups flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon fresh, cracked pepper
1 teaspoon yeast
1/4 cup warm water, about 100? to 105?
1 tablespoon olive oil

For the caramelized onions:
2 tablespoons butter
1 tablespoon oil
2 large, red onions, sliced thin

For the roasted chicken:
1 two-pound store-bought rotisserie chicken

For the cheese:
1 pound smoked mozzarella

In a food processor, combine the flour, sugar,
salt and pepper. With motor running add the
yeast and water. Then add the oil and
Process until the dough forms into a ball.
Transfer dough to lightly floured surface and
knead until smooth. Transfer to greased bowl,
cover with damp kitchen towel and set aside
to rise until double in bulk, about an hour and
a half, depending upon your kitchen's temperature.
In the meantime, melt the butter in a large skillet.
Stir in oil which will prevent the butter from burning.
Add slices onions and toss to coat.  Cook over
low heat until very soft and deeply browned,
about 25 minutes. For the chicken, pull meat from
the bone and set aside. Grate cheese.

When dough has risen, punch down, transfer to
work surface, cover again and let rest for 10 minutes.
Preheat oven to 425?.
Roll out dough to a 16-inch circle.
Spread caramelized onion on dough first - this
acts as our "sauce". Top with torn chicken meat
and shredded cheese. Bake in hot oven until cheese
is melted and bubbly, about 15 minutes.
Remove from oven and top with snipped fresh
parsley for color
 


Comments: Send us comments about this recipe steve@pulpkitchen.com