Grilled Chicken and Raja Pizza August 23, 2013 by Jill Foucre Leave a Comment Grilled Chicken and Raja Pizza 2013-08-23 10:26:47 Yields 8 Print Ingredients For the Pizza Dough 1 Package Rapid rise yeast 1 Cup Warm water (105-110) 2 teaspoons Sugar 2 Tablespoons Olive Oil 1 Tablespoon Whole wheat flour 1 teaspoon Table salt 2 Cups Bread flour For the Topping 6 Tablespoons Olive oil 4 Cloves garlic ¼ teaspoon Crushed red pepper flakes 1 Pound shredded/chopped cooked chicken 3 Large roma tomatoes, seeded and chopped 3 Poblano chiles, roasted 4 Cups Grated Fontina cheese Instructions Pour the yeast into the work bowl of a food processor or stand up mixer. Add half the water and a pinch of the sugar, and whisk. Let stand 5 minutes to proof the yeast. When the mixture looks foamy, add the remaining water, sugar, oil, wheat flour and salt, stirring to blend. Whisk in half the flour, then stir in the remaining flour. Process the dough (or blend with dough hook) for 1 minute, or until the dough begins to clear the sides of the work bowl, adding more flour as needed. Remove the dough, knead a few more times, then place in an oiled bowl and let rise, covered for one hour. Punch dough down, cut into quarters and let rise again. Roll each dough piece into a 6” round and stack between sheets of parchment or waxed paper. Refrigerate until ready to use. Meanwhile, bring the olive oil to a slow simmer in a saucepan and add the garlic and crushed red pepper flake. Immediately remove from heat and let cool to room temperature. To roast the poblanos, place them directly on your gas stove’s burner grate and heat over a medium flame, turning frequently, until darkly charred. Cover with a kitchen towel and let steam for 10-15 minutes, then peel off and discard the outer layer of skin. (Don’t do this under running water.) Slice the peppers into thin strips (about ¼” wide.) Have all the remaining topping ingredients ready to go. Preheat a grill or grill pan over medium-high heat. Place the dough rounds directly onto the grill grate and grill until marked and golden, about 2-4 minutes. Turn and brush with the garlic-olive oil. Strew each round with some of the tomatoes, poblano slices, chicken pieces and fontina cheese. Close the grill or cover the grill pan with a large pan. Cook 3 minutes longer, or until the cheese begins to soften. Remove the pizzas from the grill. Cut into 6ths and serve. Notes Rajas is a classic Mexican dish of roasted poblano chiles with tomatoes and melted, buttery cheese. This grilled pizza combines leftover chicken with the flavors of rajas. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/