Manchu Spiced Garlic Chicken Pizzettas Recipes

PIZZETTA WITH ROASTED GARLIC BULBS AND CAMBOZOLA

Steps:

• Place a pizza stone in the oven and preheat oven to 450 degrees F.
• Press the dough out with your thumbs, and then place on a floured surface. Roll out dough to about 10-inch rounds.
• In a bowl, combine the olive oil, rosemary, and garlic. Brush some of the olive oil mixture on the pizzetta and sprinkle with some of the Parmesan.
• Bake on the pizza stone until pizzetta is golden and crispy, about 12 to 15 minutes.
• Remove from oven and cut into pieces. Serve with a piece of Cambozola and few cloves roasted garlic in the middle.
• Repeat with remaining pizzettas.
• Roasted Garlic:
• 1 bulb garlic
• 3 sprigs fresh thyme
• 1/4 cup extra-virgin olive oil
• Preheat oven to 400 degrees F.
• Chop off the top part of the garlic bulb, exposing the tops of the cloves. Wrap the garlic bulb loosely in foil, pour in olive oil, and top with thyme. Tighten the wrap around the bulb, leaving the top slightly loose to allow heat into the bulb. Place the bulb in the oven and bake for 45 minutes, or until the roasted cloves begin to peak out of the head.
• Yield: 1 bulb

MANCHU SPICED GARLIC CHICKEN "PIZZETTAS"

Steps:

• Heat 1/4 cup oil in heavy large skillet over high heat. Add onions and sauté 5 minutes. Reduce heat to medium-low and sauté until onions are dark brown, about 25 minutes. Add sugar, vinegar and 1 1/2 teaspoons garlic; stir until liquid evaporates and onions are well glazed, about 2 minutes longer. Season with salt and pepper. Cool to room temperature.
• Sprinkle chicken with salt. Heat 2 tablespoons oil in another heavy large skillet over medium-high heat. Add chicken and sauté 2 minutes. Add remaining 1 tablespoon garlic and sauté 2 minutes. Add chili sauce and sauté 1 minute. Remove chicken from heat. Stir in 3 tablespoons cilantro.
• Preheat oven to 425°F. Sprinkle 2 large baking sheets with flour. Stretch dough from 1 tube to 12x8-inch rectangle. Cut crosswise in half, forming two 6x8-inch rectangles. Cut off corners of each rectangle, forming oval. Transfer dough to prepared baking sheet. Repeat stretching and cutting with remaining dough. Bake until tops are light brown, about 8 minutes.
• Mix mozzarella, Swiss and provolone cheeses in large bowl. Sprinkle cheese mixture, tomatoes, onions, chicken and remaining 3 tablespoons cilantro over pizzas, dividing equally. Bake pizzas until cheese melts, about 5 minutes longer.

SPICY GARLIC CHICKEN PIZZA

Steps:

• Rinse chicken and pat dry with paper towels.
• Cut chicken into 1/2-inch pieces.
• In large mixing bowl combine HALF of the green onions, the minced garlic, vinegar, soy sauce, 1 tablespoon of the oil, the red pepper flakes and the black pepper.
• Add the chicken pieces and stir to coat.
• Let stand in refrigerator for about 30 minutes.
• After it has had time to marinate, drain chicken reserving the liquid.
• In a large skillet, heat 1 tablespoon oil, add chicken and sauté about 3 minutes or until chicken is no longer pink.
• Stir cornstarch into reserved liquid.
• Add to skillet.
• Cook and stir Place bread shell on a baking sheet and spoon chicken and sauce evenly over top.
• Sprinkle with cheeses.
• Bake, uncovered, in a 400°F oven for 12 minutes.
• Top with remaining 1/4 cup green onions and pine nuts.
• Return to oven for 2 minutes longer.

MANCHU SPICED GARLIC CHICKEN PIZZETTAS

Steps:

• Heat 1/4 cup oil in heavy large skillet over high heat.
• Add onions and sauté 5 minutes.
• Reduce heat to medium-low and sauté until onions are dark brown, about 25 minutes.
• Add sugar, vinegar and 1 1/2 teaspoons garlic; stir until liquid evaporates and onions are well glazed, about 2 minutes longer.
• Season with salt and pepper.
• Cool to room temperature.
• Sprinkle chicken with salt.
• Heat 2 tablespoons oil in another heavy large skillet over medium-high heat.
• Add chicken and sauté 2 minutes.
• Add remaining 1 tablespoon garlic and sauté 2 minutes.
• Add chili sauce and sauté 1 minute.
• Remove chicken from heat.
• Stir in 3 tablespoons cilantro.
• Preheat oven to 425°F.
• Sprinkle 2 large baking sheets with flour. Stretch dough from 1 tube to 12x8-inch rectangle.
• Cut crosswise in half, forming two 6x8-inch rectangles.
• Cut off corners of each rectangle, forming oval.
• Transfer dough to prepared baking sheet. Repeat stretching and cutting with remaining dough.
• Bake until tops are light brown, about 8 minutes.
• Mix mozzarella, Swiss and provolone cheeses in large bowl.
• Sprinkle cheese mixture, tomatoes, onions, chicken and remaining 3 tablespoons cilantro over pizzas, dividing equally.
• Bake pizzas until cheese melts, about 5 minutes longer.