This was a pizza waiting to be made and I’m not sure what took me so long to get here. It’s a summer pizza, or maybe spring if that’s the season you are in. Light, crisp airy crust, minimum sauce and happy toppings! I’ve had Jim Laheys No Knead pizza dough bookmarked for ages, and then one day I read a post on What Katie Ate and there she had the most inspirational food flooding her beautiful blog. It was time for No Knead Pizza with Buttermilk Chicken.I’ve read only good stuff about Jim Laheys No Knead Pizza Dough and the temptation was too much a few days ago. How luxurious can a foodie feel if she has a slow rising dough sitting out on the counter,
made kneaded stirred together the previous evening. I hopped out of bed and raced to see if had risen… and of course it had!Inspiration came from Katies delicious blog. That buttermilk chicken pizza stayed in my head for a few days. After stirring the pizza dough, I dunked the chicken in the buttermilk mustard mix to enjoy a slow overnight marinade. Love make ahead bits of recipes!! The rest happened the next morning. I stirred up a a quick pizza sauce, trying to keep it minimalistic, enough to perk the base and chicken but not too overpowering. Just chicken on top is good if you use a pizza sauce like in Katies recipe, but since I had no sour cream, watercress, walnuts etc, I added some bell peppers and onions … cheese of course!Nom Nom Nom! Mr PAB declared this was the best one yet, almost like a wood fire pizza we had a while ago, one which has always been the benchmark for comparison. Great thin crisp crust, beautiful blend of flavours, delicious subtle chicken. Did I forget to tell you I pickled some red & green chilies the other day? They went on top as well! Even the ‘now threatening to be quite terrible‘ preteen munched them up as they weren’t too hot!The vegetable vendor had packed me a bag of red and green chilies the other day, knowing how much I love vibrant colours. Got home and looked at my now almost empty bottle of quick pickled cucumbers that I made for the DB Dutch Crunch Bread or Tijgerbrood … the chilies could would go in there.Snipped with my kitchen scissors in a matter of minutes, they were soon submerged in the mix of white vinegar, a dash of sugar and salt. They sat in the fridge and two days later we enjoyed nice tangy peppers. Makes a nice addition to sandwiches and wraps, and a great topping for pizza. Nice and zingy, mildly hot too! I sometimes smash a clove or two of garlic and throw it in!
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