BOOH Pizza (Bat out of hell)

Chicken and spinach pizza with garlic herb sauce.

#pizza
Avatar of Alexander Bell-Towne

Alexander Bell-Towne

April 19th, 2020

This is a pizza originating in Olympia Washington. It was originally adapted from the The Rock Wood Fired Pizza by Sue Judge, then again by Alex.

This pizza recipe can scale pretty well, just make more sauce and topping or less, based on how much you want.

Ingredients

  1. pizza dough

    See my pizza dough recipe

  2. garlic herb cream cheese sauce

    See bellow

  3. low moisture mozzarella

    You can buy pre shredded or shred your own.

  4. baby spinach

  5. grilled chicken

    I grill about 1 chicken breast to make pizza for two.
    Just season and grill the chicken in some oil on the stove, nothing fancy.

  6. hot cherry peppers

    These come in a jar usually and are pretty spicy

  7. candied pecans, chopped

    See my recipe for candied pecans

  8. fresh basil

Garlic Herb Cream Cheese Sauce

  1. 6 cloves of garlic, minced or crushed

  2. 2 teaspoons dried dill

  3. 2 teaspoons dried oregano

  4. 2 teaspoons dried parsley

  5. 1 tablespoon butter

  6. ½ cup fresh basil

  7. 4 oz cream cheese

  8. 1 cup heavy cream

Directions

Making the sauce

  1. Saute the butter, dried herbs, and garlic in a small pan.

  2. When the garlic is starting the caramelize, take it off the heat.

  3. Add the cream cheese, basil, and herb mixture to a food processor or blender.

    I use an immersion blender and a large cup for this step instead

  4. Add about half the cream and blend until smooth, adding more cream until it is a good spreadable consistency.

  5. Remove to a container for easy access during pizza construction.

Building the Pizza

  1. Preheat your oven with the pizza stone in it to 500°F.

    Let it preheat for about an hour while you prep all the toppings.

  2. Dust a pizza peal with semolina flour or corn meal.

  3. Form your crust on a floured work surface, then transfer to the pizza peal before building your pie.

  4. Begin by spreading a layer of the sauce.

  5. Add a light sprinkle of cheese.

  6. Pile on a hand full of spinach.

    This can be a lot as it will cook down.

  7. Add some more cheese on top of the spinach.

  8. Then add the chicken and peppers.

    I prefer less peppers because they are spice, but they add a nice spicy pickled taste that helps cut though all the cheese and cream, so I recommend adding them.

  9. Sprinkle the top candied pecans.

  10. Add one final layer of cheese.

  11. Using the peal to slide the pizza on to the pizza stone.

  12. Bake for about 7-9 minutes or until the crust is a dark brown.

  13. Remove using the same pizza peal method and when you put it in.

  14. Let the pie rest on a wire rack for a few minutes to let the crust harden.

  15. While it is resting, sprinkle fresh basil over top.

  16. After it has cooled for a few minutes, slice and serve.

    I recommend waiting until the first pie is out of the oven to start building the next one, as you want to build it on the peal.
    You can prep the next dough ahead of time though.