I love Chicken Marsala. And I love pizza. So when you put that chicken marsala on that pizza… well, you get the idea.
As I’ve said in earlier posts, home ovens do not get hot enough to make a good artisan pizza, so we’re going to have to trick-out the pizza making process a little so that we can get closer to the real deal.
The most important ingredient in this recipe is fire.* You must have a gas range with flame burners, or a charcoal grill, or a butane kitchen torch, or a flamethrower, or some help from Godzilla – if he’s in town. If you don’t have any of these then you’re screwed. It also helps to have a pizza stone.
For this recipe we’re going to use Nan bread instead of pizza dough.* The Nan cuts out a lot of prep work and also chars up nicely when introduced to the flame. You should be able to get Nan at your local supermarket in either the bakery department or in the frozen section. It is quite inexpensive.
Need This
1 – 4 pack of flatbread or Nan bread (can’t go wrong with Toufayan brand).
4 cooked skinless chicken thighs (boneless or bone removed) – chopped
1 large onion – sliced
1 – 10 ounce pack of white button mushrooms – sliced
1 – 8 ounce package of shredded mozzarella
1 – tablespoon of butter
1/2 cup Marsala wine
Ground black pepper
Dried parsley flakes
Do This
Put a pizza stone or flat baking sheet into the top rack of your oven, then heat the oven to 500 F.
Next, put the non-charred side of the Nan bread over the open flame of your choice. Char each piece until it starts to smoke, moving it around over the flames with tongs until you get a mottled char appearance, then remove from the flame and layer the charred nans onto a large plate.
Put a medium heat under a large skillet or frypan. Add the butter to the pan and melt it completely. Add the sliced mushrooms to the melted butter and cook over a medium heat until the shrooms are soft – but not overcooked.
Now add the chopped chicken thighs and Marsala wine to the pan with the mushrooms and sauté over a medium heat until the marsala wine is reduced by about half. Add salt and ground black pepper to taste.
Evenly distribute the chicken marsala over the 4 toasted nan breads. Sprinkle the shredded mooz over the nans then top each with the sliced onions and a sprinkle of dried parsley flakes.
Pop 2 of them into the oven.
Bake at 500 F. until the cheese is completely melted and the onions start to blacken at the tips. Remove the 2 pizzas from the oven then do the 2nd two the same way.
At this point you can either serve immediately or allow to cool until ready to serve, then re-heat.
Makes 4 (8″ diameter) individual pizzas. My cost approx. $ 10.79 total – about $ 2.20 per pizza.
*Also known as Tandoori Nan which usually comes in both plain and garlic flavored varieties – both are good. GMM