Everyone’s Favorite: Get the Chicken Scarpiello Pizza Recipe
As I was thinking of what pizza to make this month, I couldn’t help but ask myself “what do I really love to eat?” As usual, my stomach starts growling and I say to myself “I could really go for some chicken scarpiello right now!” So, we are going to make a chicken scarpiello pizza. For those of you that don’t know, it’s typically chicken thighs, sausage and cherry peppers. I know — delicious, right? For this recipe I used chicken breasts because I assume most of you have them in your restaurants. Preparing in advance and letting the flavors meld together for a day or two really helped, so keep that in mind.
This recipe will give you up to four 10-inch pizzas.
- 1 large yellow onion
- 4 ounces dry white wine
- Whole cherry peppers in vinegar
- 4 four-ounce chicken breasts
- 10 ounces sausage
- Aged provolone, shaved
- Oregano
- Edible flowers (optional)
- For the chicken: Grill or bake until fully cooked.
- Cool and pull apart to give the chicken a shredded look and feel.
- For the onions: Slice a yellow onion and add to a pan at medium heat with a tablespoon of butter and let the onion cook, sautéing as needed to get an even browning.
- When onions are to your desired color, add the white wine to deglaze the pan.
- When the alcohol has cooked out, add the shredded chicken and a tablespoon of the vinegar mixture from the cherry peppers. Stir to combine.
- To make the pizza: Start by stretching a 10-ounce pizza to desired size and top with mozzarella. Sprinkle about two ounces of your pizza sauce over the cheese.
- Add some of the chicken and onion mixture around the pizza.
- Next, add the sausage. Then, lastly, apply torn pieces of cherry pepper. Bake to desired doneness, then cool. After the bake, add more torn pieces of peppers, grated aged provolone, flowers (optional) and a sprinkle of oregano.
Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram,
