Maker’s Mark® Chicken and Sweet Potato Pizza
by Mark Fiorentino, Bread Baker, Daniel
Chef Fiorentino’s original recipe calls for fresh green figs, but if figs are not in season, I found seedless grapes to be a great substitute.
Prep Time: 3 hours
Cook Time: 10–15 minutes
Makes two 10" hearth-baked thin-crust pizzas or one 9"x12" pan pizza.
Note: As a shortcut you can buy a pound of ready-made pizza dough at your local grocery store or pizzeria.
1/2 teaspoon active dry yeast
3/4 teaspoon sugar
3/4 cup lukewarm water
2 cups bread flour
1 tablespoon extra virgin olive oil
1/2 tablespoon salt
2 teaspoons coarse cornmeal
- In a medium bowl, combine the yeast with the sugar and water, stirring to dissolve. Rest for 10 minutes, until the mix becomes foamy.
- Add the flour, olive oil and salt. Knead by hand until the dough comes together, about 1 minute. Turn onto a flat work surface and knead for another minute. Form it into a ball and let it rest on lightly floured work station. Cover the dough with a damp towel for about 5 minutes; then knead the dough by hand for about 1 minute. Repeat this step 1 more time, and when finished place the dough into a lightly greased bowl. Cover the dough with plastic wrap and let the dough rise in a draft-free area for about 2 hours.
- Turn the dough out onto a lightly floured work surface and cut the dough into two equal pieces. Shape both pieces into a ball and let rest for about 1 hour. Meanwhile, prepare the topping.
Makes enough for 2 small pizzas or 1 large pizza
2 tablespoons Maker’s Mark® Bourbon
1 tablespoon canola oil
1 tablespoon butter
2 pieces boneless, skinless chicken thighs
1 teaspoon fresh thyme leaves, minced
1/2 cup sweet potato, peeled and diced into 1/2" cubes
2 teaspoons sugar
Salt and pepper to taste
- Preheat oil and butter in a 12" sauté pan over medium heat until it bubbles. Season the chicken on both sides with salt and pepper and the fresh thyme, then add to the pan in a single layer. Cook the chicken for a few minutes on each side until golden brown (it does not need to be cooked through as it will be baked later). Remove from pan and set aside.
- Reduce the heat to low and add the diced sweet potato. Season with salt and pepper and cook, stirring occasionally until golden brown and just cooked through, about 10 minutes.
- Meanwhile, dice the chicken into medium-sized cubes and return to the pan with the sweet potatoes. Sprinkle in the sugar and cook, stirring occasionally until the sugar is dissolved. Remove from the heat, add the whisky and return to the heat and stir. Your kitchen should fill with an amazing vanilla scent from the whisky. Let the whisky boil and reduce for about a minute, then remove the ingredients from the pan and set aside.
To Finish the Pizza:
1 recipe pizza dough
1 recipe pizza topping
1/2 cup medium diced Calimyrna (green) figs, or red seedless grapes, halved
1/2 cup fontina cheese, grated
1/4 cup chopped arugula
- Preheat the oven to 510°F and place a pizza stone on the center rack. Allow the stone to preheat in the oven for at least 30 minutes.
- Using your hands, press a ball of dough flat. Continue working it with your hands, pressing outwards to make a round shape about 10" in diameter. Transfer to a baking peel (or sheet pan) dusted with cornmeal.
- Arrange the chicken, sweet potatoes and figs on the pizza. Dot the pizza with the fontina and bake it for 8–10 minutes, until the crust begins to color. When it comes out of the oven, sprinkle with chopped arugula, salt and pepper and enjoy!!