Stuffed Crust Chicken Saltimbocca Pizza (Part 1)
I don't know why I never thought to stuff the crust with chicken before 😅 I've done the normal cheese stuffed and occasionally pepperoni, but this works better
The garlic/herb olive oil is optional but I got a bunch of fresh herbs from a friends garden and was planning to make it anyway, so throw a bunch of minced garlic and fresh sprigs of rosemary & thyme into a pot of olive oil on low-medium heat and let it chill on the back burner while everything cooks.
Roll some prosciutto and cut into chunks, dice some chicken, mince some garlic and shallot, sllice some garlic, and mince up some sage and thyme.
Start with browning the prosciutto to get some fat in the pan, crisp up the sliced garlic in said fat, then cook the chicken, and set everything aside.
In the same pan melt butter then add the minced garlic and shallot. Cook until fragrant, deglaze with white wine, and scrape up any bits stuck to the bottom.
Add the herbs, chicken stock, and bring to a simmer, then whisk in some cream. Let it simmer with a lemon until the lemon gets soft in the middle, remove it, thicken with flour, salt & pepper to taste, this will be the pizza sauce 😆
Get the dough ready by rolling some chicken into the crust, cover the middle with sauce, toss on the rest of the chicken, the prosciutto, then cover w/ mozzarella, bake @ 550° until the crust is browned.
Brush the crust with the garlic & herb olive oil and sprinkle w/ fresh parm while it's hot. Top with fried garlic & parsley then enjoy! 😅
You know, making pizza at home is always a joy, but I stumbled upon something truly special with this Chicken Stuffed Crust Saltimbocca Pizza. I always loved the idea of a stuffed crust, but why stop at just cheese when you can elevate it with succulent chicken? It totally transformed my pizza night! Let's talk about the 'Saltimbocca' part first, because that's where the magic really happens. Traditionally, Saltimbocca means 'jumps in the mouth' in Italian, and it's usually made with veal or chicken, prosciutto, sage, and white wine. Bringing those incredible flavors to a pizza felt like a bold move, but oh boy, it pays off! The crispy prosciutto, fragrant sage, and the subtle tang from the lemon and white wine in the sauce truly make this a gourmet experience. When I first started experimenting, I worried about overpowering the pizza, but finding that perfect balance of herbs and richness from the chicken stock and cream was key. It’s not just a pizza; it’s a culinary adventure! And then there's the chicken stuffed crust! Honestly, I can't believe I didn't think of it sooner. It adds an amazing layer of flavor and texture that a plain cheese crust just can't match. For anyone trying this, my best tip for stuffing the crust is to not overfill it and make sure your chicken pieces are small enough to roll in easily. I found that gently stretching the dough around the chicken pieces before sealing creates a perfect pocket. The image of that perfectly cooked slice, revealing the chicken tucked inside the crust, really captures why this method is so satisfying. It’s a delightful surprise with every bite! Creating the garlic and herb-infused olive oil, as you saw simmering gently on the stove, is another game-changer. It’s not just for brushing the crust; it permeates the whole kitchen with an incredible aroma. Don't skip this step! It adds an extra layer of herbaceous goodness that ties everything together. And speaking of ingredients, I've learned that quality really shines through here. Good quality prosciutto makes a huge difference, and fresh herbs like rosemary, thyme, and sage are non-negotiable for that authentic saltimbocca taste. Seeing all my prepped ingredients laid out – the diced chicken, minced garlic, and fresh herbs – always gets me excited to start cooking. When it comes to the sauce, don't be intimidated by making it from scratch. The process of browning the prosciutto, crisping the sliced garlic, and then deglazing the pan with white wine to build that flavor base is crucial. Seriously, that initial sautéing of minced garlic and shallots, followed by the white wine, creates such a rich foundation for the creamy sauce. It's truly what makes this a 'pizza saltimbocca.' Getting the sauce to the right consistency – thick enough to cling to the toppings but not gloopy – takes a little patience, but it's worth it for the final result. Finally, baking this masterpiece. High heat is your friend for a perfectly crisp crust and melted, bubbly cheese. Brushing that garlic and herb oil on the hot crust, followed by a sprinkle of fresh Parmesan, just before serving? Chef's kiss! It's those little finishing touches, like the fried garlic and parsley on top, that elevate this homemade chicken stuffed crust pizza from good to absolutely unforgettable. Trust me, once you try this unique spin on pizza, you'll be hooked!