Pizza Dough:
650 grams warm water
20 grams olive oil
14 grams active dry yeast
10 grams brown sugar
1 kilogram type 00 flour
15 grams kosher salt
Marinated Chicken:
Bone in chicken thighs
Lime juice
Cumin
Olive oil
Crushed fresh garlic
Salt and pepper
Pizza and Garnishes:
2 ounces plum tomatoes
Zest of 1 lime
¾ ounce Real California Mexican Crema
2 ounces fresh corn kernels
Chipotle chili powder, as needed
2 ounces shredded Real California Oaxaca Cheese
1 ounce crumbled Real California Cotija Cheese
Fresh cilantro leaves
To prepare Pizza Dough, combine water, olive oil, yeast and brown sugar in large bowl. Stir in flour and salt; mix for 3 to 5 minutes. Allow to rise for two hours. Roll dough into 6-ounce balls and refrigerate 24 hours.
To prepare Marinated Chicken, toss chicken thighs with lime juice, cumin, olive oil, garlic, salt and pepper. Cover and marinate 24 hours. Remove chicken from refrigerator and drain off marinade. Roast chicken in cast iron skillet at 400°F until cooked through. Cool slightly then shred meat and reserve.
To prepare Pizza and Garnishes, crush tomatoes and set aside. Mix lime zest into crema and set aside. Toss corn kernels with chipotle chili powder and set aside. Bring one ball of dough to room temperature and preheat oven to 750°F. Stretch dough into desired shape. Spread with crushed tomatoes. Sprinkle with shredded Oaxaca cheese. Distribute 3 ounces shredded chicken over cheese then top evenly with seasoned corn kernels. Bake pizza 3 to 5 minutes, turning as needed. Remove from oven; top with crumbled Cotija cheese, crema and cilantro leaves. Slice before serving.
Recipe developed by Cliff Buchanan, Pizza Bodega, Bodega, Calif.
Finalist, Cal-Mex Category, Real California Pizza Contest, 2021
