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Friday, April 29, 2011

Pizza con pollo e mascarpone (Chicken and mascarpone pizza)

This is one of my favorite pizzas. I had it in many Italian restaurants, sometimes also with a topping of sweetcorn (which we skipped here), but mainly the chicken and mascarpone combination is what makes this pizza so good. A really really must try. 
Another nice little bonus this recipe has, besides the great taste, is that it's a great way to use up leftover chicken, but you need to make sure you use leg meat and not breast file. The leg meat will stay moist through oven-baking, while the breast will get dry and hard to chew, so trust us on this one. We pre-cooked a chicken leg for this recipe by placing it in a cup of red wine and herbs, seasoning with salt and pepper and frying it on medium heat, covered, for about 30 minutes (turning midway).  Anyway, feel free to use any baked, roasted or fried chicken leg meat you have available. 
Another must of this recipe is the fact that tomato sauce would really ruin it. So as much as you're accustomed to having your pizza crust topped with tomato sauce, restrain yourself for this one. The whole point is to enjoy the single sauciness of the creamy mascarpone. 
Other than that, it's not a pretentious recipe and you'll have it ready without too much fuss. :)

Ingredients (serves 2):

  • enough pizza dough for a double pizza (we're using store-bought)
  • 1 roasted chicken leg
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon paprika powder (Hungarian preferably)
  • 100 g grated Emmentaler cheese
  • 3 green onion sprigs
  • 4-5 tablespoons mascarpone (about 100 g total)

Chop up the leg meat into bite-sized pieces:

Roll the pizza dough on a baking tray lined with baking paper. Sprinkle the grated emmentaler on top:

Sprinkle the paprika and thyme leaves:

Get the green onion sprigs:

Top the pizza with the chopped onions (green parts included) and chicken pieces:

Spread about half of the mascarpone on the pizza in little separate nests:

Bake the pizza until the dough is done (according to package instructions if using bought dough):

Then spread the remaining mascarpone in nests scattered among the baked mascarpone ones. The pizza is ready, dig in! :)

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