April 16, 2015
Chicken Mudega Pizza (Pizza with Chicken and Prosciutto over a Lemon Wine Sauce)
Pizza. Quite possibly the best meal ever. All of my favorites in one bite. Bread, cheese, indulgence. And the best thing about pizza is that it can be completely new every time to make (or order) one by switching up a few things here and there. Last time you went simple with pepperoni, why don't you try a chicken pizza this time?
One day when eating one of my new favorites, I thought about how great it would be on a pizza. A white wine lemon sauce with chicken and prosciutto. It was a real winner, that's for sure!
Chicken Mudega Pizza (or, Pizza with Chicken and Prosciutto on a Lemon Wine Sauce)
1 recipe of your favorite pizza dough, homemade or store bought
2 Tablespoons olive oil, divided
1-2 cloves of garlic, minced
1/4 onion, finely diced
1/2 cup plus 1 1/2 Tablespoon chicken broth, divided
1/2 cup dry white wine
1/2 Tablespoon lemon juice
1/2 Tablespoon cornstarch
2 Tablespoons half and half
3 ounces prosciutto, diced in thin strips
1 cup cooked shredded or cubed chicken
1/2 cup sliced, sauteed mushrooms if desired (I omit)
4 ounces White American Cheese, shredded *
4 ounces Mozzarella, shredded *
1/4 teaspoon liquid smoke *
** Note - if you're in St. Louis, use 8 ounces of shredded Provel cheese for the most authentic "mudega" experience, otherwise the combination of White American, Mozzarella and liquid smoke is a great substitute **
Preheat oven according to the dough recipe you're using
To prepare the sauce, heat 1 Tablespoon olive oil in a small sauce pan. Add onion and saute about 2-3 minutes until translucent. Add garlic and saute about 30 seconds. Add 1/2 cup broth, wine and lemon juice; bring to a boil. Reduce heat and simmer until heated through.In a small bowl, dissolve cornstarch in remaining 1 1/2 Tablespoons chicken broth. Stir in half and half then slowly stir in to sauce. Simmer until thickened, about 2-3 minutes.
To top the pizza, In a small skillet, heat remaining olive oil and add sliced prosciutto. Saute about 3 minutes until the prosciutto is slightly crispy. Remove from oil and drain on a paper towel lined plate.
Lightly flour your workstation (counter top, silicone mat, etc.), rolling pin and dough. Roll dough out to the desired thickness and size for your pizza. Spoon about 3/4 cup of the prepared sauce, and spread evenly over the dough to about 1/2" from the edge.
If using a cheese mixture, mix the cheeses and liquid smoke. Sprinkle the dough with cheese. Top with prosciutto, chicken and mushrooms.
Bake in the oven according to the instructions for your dough, until the cheese is melted and starting to bubble and brown.
Allow to sit a few quick minutes before slicing and enjoying hot (just not scalding hot!)
Source: Coffee and Cannolis original