From Russ Faulk, Kalamazoo Outdoor Gourmet: "I rarely have a party without baking a couple of pizzas. They taste fantastic and set a casual tone. They also offer great opportunity for creativity. The mild heat from roasted poblanos and blackened chicken is tempered by the crème fraîche. The simple combination of flavors allows the smoked cheddar to shine."
- 1 chicken breast, butterflied
- About 2 teaspoons Aromatic Blackening Rub
- 1 poblano pepper
- 14 ounces (1/2 batch) White Wine Pizza Dough
- 2 tablespoons crème fraîche
- 3 ounces grated smoked cheddar cheese
(The blackened chicken and roasted poblano can be prepared ahead and refrigerated until pizza-making time.)
-Prepare the grill for direct grilling at 500° to 600°F. Coat the chicken breast with blackening rub, pressing it into the surface. 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.
-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. 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.
-Prepare the pizza oven or grill for baking pizza at 500°F (see Kalamazoo's online guide for perfect pizza on the grill).
-Roll out the pizza dough to about 14” and transfer to a pizza prep peel lightly dusted with corn meal. Spread the crème fraîche over the dough. Add the roasted poblano on top of that and then the cheddar cheese. Finish assembling the pizza with the final layer of sliced chicken.
-Bake the pizza until the crust is golden brown and the toppings are hot, about 10 minutes.