I like all parts of the chicken but my favorite is the thighs. They are so much harder to screw up cooking then chicken breasts and drumsticks which comes in handy to someone like myself and I have always liked dark meat better any way.
Back in my not so PG rated days I would often find myself hungry in the middle of the night and my favorite take out pizza was a Chicken Bacon Onion. Those days long behind me I still love that pizza and I make it at home now (mostly for G rated movie nights!).
For this pizza night I want to make 2 Chicken Thigh Bacon Onion Pizza’s. These pizza’s have a lot of toppings so my plan is to make thicker crusts then I normally do. So I start off by making the dough at lunch time. Into the mixer with dough hook attachment goes 4 cups flour, 1.5 tablespoons instant yeast, 1 teaspoon salt. I start mixing on low and pour in 2 cups warm water. I let that go about 5 minutes. At this point the dough is stickier then normal so I dump onto floured counter and roll in a little more flour and knead by hand for a minute before rolling into ball and placing in a large bowl, covering it with plastic wrap. It will sit on the counter about 4 hours until I get home.
When I get home I put the dough back onto counter with a little more flour and divide in half and roll each half into balls and let rise again, this time under a towel for about 20 minutes while I ready the rest of the ingredients.
6 slices of bacon diced gets put into a pan on medium high heat to begin to crisp. After five minutes I toss in 2 chicken thighs diced up small and sprinkle with salt and pepper. I let the chicken brown on one side and flip over to get the other side. After 5 minutes the bacon and chicken thighs should be cooked and crispy on the outside.
Next up 1 yellow onion gets sliced in half and then cut into thin half moons. 10 oz mozzarella get shredded about 2 cups (1 cup for each pizza).
Now I ready the sauce, I use my home canned tomato sauce, about 1.5 cups total or 3/4 cup per pizza. I mix in salt, pepper, garlic powder, dried thyme and cayenne powder from the garden.
Next it is time to roll out the two dough balls to make the crust, I use a rolling pin combined with awesome pizza tossing skills to get them to about 12 inches each. Then using a fork prick holes in the dough to prevent bubbling. The first crust goes on the pizza peel and get topped. 1/2 the sauce first, then half the mozzarella, then half the onion. The bacon and chicken gets another quick chopping to break up any bigger pieces and gets split in half for each pizza.
I use a 2 pizza stone system in my oven for doing multiple pizzas. I preheat oven to 450 degrees with a pizza stone on each rack. Then the first pizza goes in on the bottom stone for 5-6 minutes, then gets moved up to the top stone. The second pizza goes in on the bottom stone. I do this because the bottom stone cooks the crust faster and the top stone cooks the top of the pizza faster and it also gets multiple pizzas ready quicker. One word of advice is if you have 2 pizza stones but only one pizza peel you have to wait until after you move the first one up to make the second pizza. You can envision my genius staring at the first pizza on the bottom stone with the oven open with the only pizza peel holding the second pizza already made wondering where my planning went wrong the first time I tried this!
These pizza’s took about 12 minutes each in the oven then I let them rest for 5 minutes each before slicing. Another successful pizza night at our house!
- 2 pizza crusts or homemade dough for 2 pizzas
- 6 strips bacon diced
- 3 boneless skinless chicken thighs diced
- 1 yellow onion sliced in half moons
- 2 cups mozzarella shredded
- 1.5 cups tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- pinch of cayenne powder
- Preheat oven and pizza stone to 450 degrees.
- In a pan on medium high heat begin cooking diced bacon about 5 minutes.
- Once they are beginning to render and starting to crisp add diced chicken thighs and brown both sides about another 5 minutes. Remove from heat and allow to cool.
- In a small bowl mix tomato sauce, salt, pepper, garlic powder, thyme, and cayenne.
- Roll out dough and prick with fork. Place on pizza peel.
- Onto crust spread 1/2 tomato sauce and then layer with half the mozzarella, onion and chicken bacon mixture.
- Place in oven on pizza stone and cook 10-12 minutes. Repeat with second pizza dough and the rest of toppings.
- Allow to cool 5 minutes before slicing.