Chicken Piquant Pizza
Unlike the Spanish Picante sauce, this French sauce gets its spark from pepper and slow-cooked tomatoes, without vinegar. It's often used for game and seafood stews in South Louisiana.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe Chicago Deep-Dish Crust dough
- 2 tablespoons olive oil
- 4 cups Sauce Piquant
- 2 cups shredded Cheddar cheese
- 4 cups shredded mozzarella cheese
- 4 cups finely diced boneless chicken
Roll out two circles of pizza dough. Spread olive oil in two 12″ deep-dish pizza or pie pans. Press dough circles into pans and prick bottoms a few times with a fork.
Ladle two cups of Sauce Piquant into each pan, followed by ½ cup of Cheddar cheese and ½ cup of mozzarella cheese. Divide chicken evenly over sauce in each pan.
Divide remaining 1½ cups of Cheddar and 3½ cups mozzarella over the chicken.
Bake at 400° until browned and bubbly, about 20 minutes. Let stand 5 minutes, then serve wedges with forks.
Doctored Piquant
Sauce Piquant has plenty of green bell peppers, celery, onions, tomatoes, and herbs simmered into the mix. However, if you prefer to have a pizza with more crunchy peppers or onions, by all means add a handful of raw veggies in with the chicken.
