This Shipyard Summer Ale soaked chicken pizza makes for a quick tasty meal with unlimited topping options. This recipe pairs particularly well with Shipyard Summer Ale or Shipyard Melonhead to welcome back summer in Maine.
makes 1 large pizza
| 2 chicken breasts, bone in skin on 2 bottles of Shipyard Summer Chicken stock 2 cloves of garlic, minced Large can of white beans 1 tsp red pepper flakes Olive oil |
Fresh basil Goat cheese Fresh Parmesan, grated Spinach or arugula Salt and pepper Portland Pie Shipyard Beer Pizza Dough |
Preheat oven to 425 degrees F
Clean the chicken breasts and season both sides with salt and pepper.
Over medium high heat, coat a large pan or Dutch oven with a tablespoon of olive oil. Add the chicken skin side down. Cook 3-4 minutes on each side until golden brown. Turn heat down to medium. Add the garlic, Shipyard Summer Ale, and enough chicken stock to cover the chicken half way. Simmer for 20 minutes.
Turn the heat back up to medium-high until liquid is reduced to about a ¼ cup. Remove the chicken from the liquid and let cool. Remove the skin and pull the chicken from the bone. Strain the liquid back into the pan, place the pulled chicken in the remaining liquid and set aside.
Strain the can of white beans and place in a bowl with a tablespoon of olive oil and the red pepper flakes. Mash with a fork until desired consistency.
Stretch out the pizza dough onto a sheet pan or pizza stone. Spread the white bean mixture on the bottom, layer on the pulled chicken, goat cheese and torn basil (also delicious with caramelized onions). Cook for 20 to 25 minutes until crust is golden brown and cheese is melted.
Serve with baby spinach or arugula, fresh parmesan cheese, and red pepper flakes.
Find a printable version of this recipe here.