"Our pizza is weird and our dough is wild, made from sourdough starter."
Course Main Course
Keyword Chicken Cacciatore
Prep Time 1hour
Cook Time 45minutes
Total Time 1hour10minutes
2cupsChicken Cacciatoreinstructions below*
1cupCacciatore sauceinstructions below*
WILD PIZZA DOUGH
4Chicken thighs(boneless, skinless)
WILD PIZZA DOUGH (1 hour)
Make your dough by mixing the sourdough starter, salt, and bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky)
Knead the dough for 30 seconds, flour lightly as needed.
Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough)
Dredge chicken in flour. Heat oil in frying pan to medium. When oil is hot add chicken and fry 5 minutes each side, until golden brown. Remove chicken.
Add chopped veggies to frying pan, cook 5 minutes. Add garlic, salt and pepper, cook 2 minutes. Add wine, diced tomatoes, chicken broth, and herbs. Bring to a simmer, and reduce sauce slightly.
Add chicken to pan, turning to coat both sides with sauce. Cook for 15 minutes, until sauce is reduced and chicken is fully cooked (165°F).
Turn off heat and remove chicken, set aside to cool, then chop and reserve 2 cups. Remove 1 cup of Cacciatore sauce form frying pan. Chop parsley and set a side.
Preheat oven to 550°F with baking steel or pizza stone inside the oven.
Grate mozzarella cheese.
Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
Add sauce, mozzarella cheese, then chicken. Pat down the toppings before putting into the oven.
Bake pizza at 550°F for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.
Remove pizza from oven with pizza peel. Let cool for 5 minutes. Top with parsley. Slice it up!