Now that’s what I call a deal. . .
I bought one of those rotisserie chickens for dinner. . .it was a delicious meal, but there was a lot left over. . .so, I took the rest off the bone. . .saved the bones and skin in the freezer for making stock later. . .
then using Iron Chef Michael Symon’s recipe for pizza dough
3/4 cup AP flour
1/2 tsp salt
1/4 tsp yeast
1/4 cup water – maybe a little more
Olive Oil for pan
Proof the yeast in the water. . .I add a smidge of sugar to help the process
Add wet ingredients to dry – mix until incorporated – knead for a few minutes – then allow to rise – shape dough and add toppings – cook in 425* preheated oven about 20 minutes or so. . .
(I decreased measurements to make one crust)
To the top of this dough I added bechamel sauce (cream sauce or alfredo sauce will be fine). . .
did I mention I made the bechamel sauce using bacon fat? Yum!. . .
Shredded Chicken
a sprinkle of dried thyme or whatever seasonings you might like
parmesan cheese
mozzarella cheese
whatever sliced veggies you like or have available. . .this is tomatoes, bell pepper, green onion, and red pepper flakes.
Another delicious meal. . .but I still had quite a bit of chicken left. . .so I shredded it and made Chicken Salad for lunch tomorrow. . .
How cool is that. . .
How many ways can you use one $6 chicken? Please share. . .
