Cookout contest chicken category winner announced
Clarke County Farm Bureau Cookout Contest’s new participant this year was Kristina Boyce of New Virginia. A new venture in raising pasture-fed chickens this summer was an inspiration to participate in the cookout contest. The thought was everyone loves pizza, and it was the origin of her grilled chicken berry pizza.
Grilled chicken berry pizza
Preheat grill to 450° – 500°. Grill chicken and set aside to cool – when ready hand shred or cut into pieces for pizza.
Prepare pizza dough:
1 package yeast and one cup warm water
1 tsp sugar 2 Tbsp salad oil 2½ cups flour.
Make dough by dissolving yeast in warm water. Stir in remaining ingredients, beat vigorously about 20 strokes then rest dough about five minutes. Make into personal sized dough ball and roll out.
Ingredients for pizza topping: Sundried tomato pesto, mozzarella cheese, grilled chicken cut or shredded in small pieces, bacon (fried and chopped), onion (sliced into small pieces per your taste), Aronia berry and balsamic sauce/glaze; baby spinach (cut into julienne slices); Pecorino or Parmesan cheese (grated).
Place stone on grill and assemble pizza – layer ingredients in order (amount according to your taste): pesto, cheese, chicken, bacon, onion. Drizzle with Aronia berry and balsamic sauce/glaze. Grill pizza for 10-15 minutes. Be sure to watch the bottom of the crust to prevent burning. Remove from grill, top with spinach and shredded cheese.
Ingredients for Aronia berry and balsamic sauce/glaze that Boyce makes: balsamic vinegar, Aronia berry juice (or any tart juice) ketchup, brown sugar, honey, Worcestershire sauce, Dijon mustard and chipotle chili powder.