Page 28 - Delicious - UK (February 2020)
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frothy. If you have a stand mixer, put month, is available from Ocado,
the flour and salt in the mixer bowl natoora.com and some farmers’
with the dough hook attached. Add markets and greengrocers. Or use
the yeast mixture and 200ml warm green chicory or other bitter greens.
water, then knead on medium speed
for 6 minutes or until smooth and • 35g plain four
elastic. (Alternatively, put the flour • 2 tsp sea salt flakes
and salt in a large bowl, add the yeast • Finely grated zest 1 lemon, plus
mixture and 200ml warm water, then another lemon
mix well with a wooden spoon. Once • 1.4kg free-range skin-on chicken
the dough comes together, knead on breasts/thighs or 1 whole boned
a lightly dusted surface for 10 chicken (ask your butcher to do it)
Pizza al taglio minutes until smooth and elastic.) • 100ml extra-virgin olive oil
SERVES 6. HANDS-ON TIME 15 MIN, Put the dough in a lightly oiled bowl • 1 garlic bulb, halved
OVEN TIME 20 MIN, PLUS PROVING (see Make Ahead). • 20g unsalted butter
2 Cover the dough with a clean tea • 3 tbsp capers in vinegar, drained
Make the dough to the end of towel and put in a warm place to • Small handful flatleaf parsley,
MAKE
AHEAD step 1, then cover and chill prove for 1½ hours or until doubled finely chopped
overnight or for up to 24 in size. • 2 bunches puntarelle (see tip)
hours. Bring to room temperature 3 Heat the oven to 220°C/200°C fan/
before continuing from step 3. gas 7. Knock back the dough (push YOU’LL ALSO NEED…
This pizza has a thick base the air out of it) with a few gentle • Large ovenproof pan
FOOD
TEAM’S – if you prefer it thinner, kneads, then put in the greased
TIP
halve the yeast and sugar. roasting tin. Use your hands to 1 Heat the oven to 220°C/200°C fan/
press the dough evenly over the gas 7. Put the flour, salt and zest in a
FOR THE DOUGH base and into the corners. Set bowl, then add the chicken and coat.
• 2 x 7g sachets fast-action dried aside to prove for 30 minutes. 2 Heat 80ml of the oil in the pan over
yeast (see tip) 4 Drizzle 2 tbsp oil over the base, a medium-high heat. Add the chicken,
• 4 tsp caster sugar spread with the passata, then scatter skin-side down, and the garlic,
• 450g plain flour over the parmesan. Season. Layer cut-side down. Cook for 12 minutes
• 10g salt the artichokes over a third of the or until the chicken is golden. Flip
pizza, then arrange the anchovies in the chicken over and take the pan off
FOR THE TOPPINGS a crisscross pattern over them. Tear the heat. Quarter the zested and
• 2 tbsp extra-virgin olive oil, plus 3 slices of prosciutto over the middle whole lemons and add to the pan.
extra to grease and drizzle third of the pizza and arrange the 3 Transfer the pan to the oven. Cook
• 250ml tomato passata cooking mozzarella, salami and for 12-15 minutes or until the chicken
• 20g parmesan, finely grated chilli flakes on the final third. is cooked through (when the thickest
• 6 marinated artichoke halves, 5 Bake for 20 minutes or until the part is pierced with a skewer the
drained and torn into pieces base is golden. Top the middle juices will run clear). The cooking
• 6 anchovy fillets in oil, drained section with the remaining 3 slices time will vary depending on whether
• 6 slices prosciutto of prosciutto, then tear the buffalo you’re using breasts or thighs, so
• 35g cooking mozzarella, grated mozzarella and dot over the pizza. check carefully. Set the chicken
• 4-8 slices hot salami Scatter with basil, drizzle with a aside to rest and put the pan back
• ¼ tsp chilli flakes little more oil and slice to serve. on the hob over a low heat. Stir in
• 125g ball fresh mozzarella PER SERVING 495kcals, 17.2g fat the butter, capers, parsley and the
• Small handful fresh basil leaves (6.5g saturated), 18.1g protein, juice from the roasted lemons.
64g carbs (6.1g sugars), 3.3g salt, 4 Meanwhile, heat the remaining oil
YOU’LL ALSO NEED… 5.8g fibre in a separate frying pan, then add
• 38cm x 28cm (at least 5cm deep) the puntarelle/bitter leaves with
roasting tin, greased with oil Lemon chicken with 4 tsp water. Cook until wilted.
bitter greens 5 Slice the chicken, drizzle with the
USEFUL TO HAVE… SERVES 4. HANDS-ON TIME 30 MIN, pan sauce and serve with the greens
• Stand mixer with a dough hook OVEN TIME 12-15 MIN and roasted garlic (see Make Ahead).
PER SERVING 640kcals, 34.1g fat
1 For the dough, put the yeast, sugar Puntarelle, an Italian (8.5g saturated), 71.1g protein,
FOOD
and 125ml warm water in a bowl and TEAM’S variety of chicory that’s in 10.7g carbs (1.8g sugars), 3.1g salt,
TIP
stir. Set aside for 5 minutes or until season until the end of this 2.9g fibre →
28 deliciousmagazine.co.uk
