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I'm making a white pizza with chicken, asparagus and basil. The chichken breast will be grilled and sliced. How to avoid dry chicken?

I'm concerned it might be too dry and stringy when cooked again on the pizza at high heat. Any suggestions?

Sam is a trusted home cook.

asked about 4 years ago
6 answers 1340 views
19f2e275 c635 488f 8322 530158a23e00  food52
added about 4 years ago

hmmm.. As long as you don't overcook the chicken on the grill, I would think it should be fine for a few minutes in a high heat oven.

By "white pizza", do you refere to a pizza with white sauce, or no sauce? if you will be using sauce, try coating the grilled chicken a little. Maybe that will keep the moisture in?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

No just under cook your chicken just cook it enough to get some grilled flavor on it the pizza cooks it a very high heat that when you slice it thin and put it on the pizza it will cook all the way no problem

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

And you don't need to pre cook the asparagus

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 4 years ago

Thanks everyone. I did the coating of the sauce and more cheese on top of that. With just raw asparagus. I tried to under the chicken, but failed--it was still on the moist side off the grill tho.

C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 4 years ago

Too late to be of help but as a veteran pizzaiolo I would completely cook the chicken but add the slices at the very end of the pizza's cooking time. The asparagus could be grilled ahead as well.

C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 4 years ago

More on white pizza, in Italy known as "pizza bianca. No "sauce" is needed for a white pizza. The two regions known for this style are Lazio (Roma) and Liguria. In Rome pizza bianca usually has a rectangular shape and topped with maybe sliced onions and garlic. Of course you could use that platform and add some toppings to it (but don't try to be California Pizza Kitchen). In Liguria it is of course, foccacia; thicker crust and dimpled, uneven surface.