The 'Herbie Birdie' chicken and herb pizza by Gozney ambassador @jhysizzlepatty. It’s a hit with the locals at her pop up (@devouredpopup) in Kansas City.
Creme Fraiche (¾ cups / 6oz / 170g)
Herb Roasted Chicken (1 chicken breast / 6oz / 174g)
Rosemary (3 sprigs)
Garlic (4 cloves)
Extra Virgin Olive Oil (2 tbsp / .5 oz / 14g)
Feta Cheese (½ cup / 4oz / 113g)
Butternut Squash Puree (2 cups / 16oz / 453g)
Water (½ cup)
Spinach (1 cup / 8oz / 30g)
Red Wine Vinegar (4 tbsp / 2oz / 57g)
Chicken Stock (1 cup / 8oz / 226g)
Pecorino (2 tbsp / 1oz / 28g)
Grated Parmesan (2 tbsp / 1oz / 28g)
Preheat your Gozney pizza oven to 375°F/190°C. Heat a cast iron pan in the Roccbox. Whilst it’s heating, season the chicken with salt, garlic powder, Italian seasoning and tarragon. Sauté the chicken breast for 4 minutes on one side. Flip and place the pan in the oven for 14 minutes. Remove and let it rest.
For the creme fraiche base, mince garlic and rosemary and combine with the extra virgin olive oil into the crème fraiche. Add salt and pepper to taste.
Create the butternut squash puree by seasoning then roasting the butternut squash until tender. Add the red wine vinegar and chicken stock when pureeing the squash. Add to a squeeze bottle.
Create the ‘pimped’ garlic oil, by mixing in minced garlic, chilli flakes and tarragon into extra virgin olive oil.
Chop up the cooled chicken and add lemon juice.
Stretch out a dough ball. Begin assembling, by spreading a thin layer of creme fraiche along the base of the pizza dough. Top with a layer of spinach.
Add the feta cheese and chicken.
Place pizza in the Roccbox and cook at 400°F/204°C.
After cooking fully. Garnish with butternut squash puree (pipe on with squeeze bottle), pecorino, parmesan and the garlic oil.
Chef Jhy aka Jhy-Sizzle-Patty of Devoured Pizza in Kansas City, MO is inspired to create dishes that give your palette a nudge by using a combination of ingredients in ways that make trying something new fun and exciting.