Servings For
Prep Time (minutes)
Cook Time (minutes)
Ingredients List
1 chicken breast, butterflied
2 tsp of aromatic blackening rub
3 cups grated parmesan cheese
1 poblano pepper
14 ounces (1/2 batch) white wine pizza dough
2 tablespoons of crème fraîche
3 ounces of grated smoked cheddar cheese
Directions
The blackened chicken and roasted poblano can be prepared ahead and refrigerated until pizza-making time.
1 Prepare the grill (or oven) for direct grilling at 500° to 600°F. Coat the chicken breast with blackening rub, pressing it into the surface.
2 Grill the breast over direct heat, turning once, about 3 minutes per side until cooked to about three-quarters doneness (the chicken will finish cooking on the pizza). Remove from the grill, slice thinly on the bias and reserve.
3 Grill the poblano over direct heat, turning occasionally until the skin is black. Remove from the grill and let cool in a closed paper bag or in a bowl covered with a plate.
4 Use a knife to scrape off and discard the charred skin. Remove and discard the stem and seed pod, and then cut the pepper into ¼” by 1’ strips. Reserve.
5 Prepare the pizza oven or grill for baking pizza at 500°F
6 Roll out the pizza dough to about 14” and transfer to a pizza prep peel lightly dusted with
7 Bake the pizza until the crust is golden brown and the toppings are hot about 10 minutes.
All recipes posted are from actual Kitchen Designs' kitchens, Kitchen Designs Facebook, Instagram, and Twitter followers, and contributing professional chefs, restaurants, & nutritionists. A special thank you to our amazing clients for sharing many of these recipes and to our dearest Aunt Jeannie and Nonna, who at ages 92 and 85 respectively, have given us the greatest gift to pass down to future generations.Thank you for submitting your recipes!
