"Our pizza is weird and our dough is wild, made from sourdough starter."
Course Main Course
Keyword Chicken Cacciatore
Prep Time 1 hourhour
Cook Time 45 minutesminutes
Total Time 1 hourhour10 minutesminutes
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!