Chicken Pizza

The 'Herbie Birdie' chicken and herb pizza by Gozney ambassador @jhysizzlepatty. It’s a hit with the locals at her pop up (@devouredpopup) in Kansas City.

Step 1:

Preheat your Gozney pizza oven to 375°F/190°C. Heat a cast iron pan in the Roccbox. Whilst it’s heating, season the chicken with salt, garlic powder, Italian seasoning and tarragon. Sauté the chicken breast for 4 minutes on one side. Flip and place the pan in the oven for 14 minutes. Remove and let it rest.

Step 2:

For the creme fraiche base, mince garlic and rosemary and combine with the extra virgin olive oil into the crème fraiche. Add salt and pepper to taste.

Step 3:

Create the butternut squash puree by seasoning then roasting the butternut squash until tender. Add the red wine vinegar and chicken stock when pureeing the squash. Add to a squeeze bottle.

Step 4:

Create the ‘pimped’ garlic oil, by mixing in minced garlic, chilli flakes and tarragon into extra virgin olive oil.

Step 5:

Chop up the cooled chicken and add lemon juice.

Step 6:

Stretch out a dough ball. Begin assembling, by spreading a thin layer of creme fraiche along the base of the pizza dough. Top with a layer of spinach.

Step 7:

Add the feta cheese and chicken.

Step 8:

Place pizza in the Roccbox and cook at 400°F/204°C.

Step 9:

After cooking fully. Garnish with butternut squash puree (pipe on with squeeze bottle), pecorino, parmesan and the garlic oil.