An Italian grocery store and deli close to where we live has a freezer full of handmade pizza. Among them is their take on the classic Hawaiian – rather than combine ham and pineapple, they toss roasted chicken and fresh raspberries on a pizza. Sweet-tart raspberries are similar to pineapple on a pizza, and deliciously different. The crust is thin and whole-wheat – easy to make at home, and easy to top with leftover roasted chicken and fresh or frozen berries, if you don’t happen to live close to Peppino’s.
Whole Wheat Pizza with Chicken & Raspberries
1 cup warm water
1 pkg. (or 2 tsp.) active dry yeast
1 tsp. sugar or honey
1 3/4 cups whole wheat flour
1 cup all purpose flour
1 tsp. salt
1 Tbsp. olive oil
1/2 cup pizza or tomato sauce
1-2 cups chopped roasted chicken
1/2-1 cup fresh raspberries
2-2 cups grated mozzarella
To make the dough, in a large bowl, stir together the water, yeast and sugar; set aside for 5 minutes, until it’s foamy. Add 1 1/2 cups of whole wheat flour and 1 cup all-purpose, along with the salt and oil and stir until the dough comes together. On a lightly floured surface, knead the dough for about 8 minutes, until it’s smooth and elastic, adding a little more flour if the dough is too sticky.
Place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel or plastic wrap and set aside in a warm place for about an hour, until doubled in bulk. If you want you can let it rise more slowly in the refrigerator for up to 8 hours.
Punch the dough down, cover again and let it rest for 5 minutes. Divide it in half and shape each into a circle and place on a cookie sheet that has been sprinkled with flour or cornmeal.
Spread the pizza dough with tomato sauce, sprinkle with roasted chicken, raspberries and mozzarella and bake in a preheated 450F oven for 15-20 minutes, until bubbly and golden.
Makes 2 9″ pizzas.