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.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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?
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
And you don't need to pre cook the asparagus
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.
pierino is a trusted source on General Cooking and Tough Love.
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.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Make This Spinach Pasta Now
Check Out the Best of Our Shop
A Fresh Way to Pop the Question
Bottle Grinders, Back in Stock
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.