Recipe: Chinese Chicken Pizza with Hoisin Sauce (grilled)

CHINESE CHICKEN PIZZA WITH HOISIN SAUCE

2 boneless, skinless chicken breasts, or leftover chicken, cut into
cubes or strips, measuring 1 cup
2 tablespoons olive oil, divided use
1/4 cup cornmeal or all-purpose flour (for rolling dough)
1 (4-inch) ball of prepared dough* (or purchased frozen crust at room temperature)
1/4 cup hoisin sauce (available in the Asian section of the grocery store)
4 green onions, finely sliced
2/3 cup cilantro leaves, stems discarded before measuring
1/2 red bell pepper, cut into paper-thin strips
1 cup mozzarella cheese, grated
Sea salt (or other coarse salt) and pepper

Brush chicken breasts lightly with olive oil and season with salt and pepper. Grill over direct heat for 10 to 15 minutes, turning once halfway through, until well cooked (165 F). Remove from grill. When cool, cut into 1/2-inch strips and set aside.

If using homemade dough: Lightly sprinkle work surface with cornmeal or flour. Place dough directly in middle of the work surface. Roll out gently into either a 12-inch rectangle or circle, 1/4-inch thick. Brush both sides of homemade or frozen crust with remaining 2 tablespoons olive oil and set aside until ready to grill.

Place dough in center of the cooking grate and grill directly over medium heat for 2 to 4 minutes, until the bottom of the crust is well marked and browned.

Remove from the grill and spread hoisin sauce evenly over the cooked side of the crust. Sprinkle chicken, scallions, cilantro and red pepper evenly over crust. Top with cheese.

If using a gas grill, cook using indirect heat (not directly above flame). Cook with the lid closed until the bottom is well browned, toppings are browned and cheese is bubbly, about 5 to 10 minutes. Remove from grill. Slice and serve immediately.

*BASIC PIZZA DOUGH

1 1/2 cup lukewarm water
1 package active dry yeast
4 cups unbleached all-purpose flour, plus extra if needed
1/4 teaspoon salt
2 tablespoons olive oil, plus extra for oiling bowl

Place water in large mixing bowl, sprinkle yeast on top and let sit until foamy, about 5 minutes.

Combine flour and salt; add to water, 1 cup at a time, until well incorporated. If very sticky, add extra flour, 1 tablespoon at a time, until soft and slightly sticky. Add 2 tablespoons oil; mix well until dough feels elastic. Turn the dough out onto a well-floured surface. Knead, adding extra flour to your work surface as necessary to prevent the dough from sticking, for 10 minutes or until smooth and easy to work with. Clean and oil the bowl and place the dough in it. Cover with plastic wrap and let rise until it more than doubles in volume, about 1 hour.

Punch dough down and knead on a lightly floured surface for several minutes or until smooth. Divide dough into 4 (4-inch) and proceed with pizza-making instructions.

Note: Dough may be made ahead and frozen until needed. Thaw at room temperature.

Source: Weber's recipe booklet