Page 328 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE CRUST

Pizza Dough (page 33),
prepared through step 3 1 batch
FOR THE FILLING

small boneless, skinless
chicken breasts 2

chicken stock 4 cups 960 ml
FOR THE AIOLI

garlic, mashed 1 clove

egg 1
lemon juice 1 teaspoon 5 ml

maple syrup 1 tablespoon 15 ml
salt pinch 5 ml

olive oil ½ cup 120 ml
FOR THE ASSEMBLY

lingonberry preserves ¼ cup 60 ml
Camembert cheese, sliced 4 ounces 115 g

Procedure for the crust
Follow the recipe for pizza dough on page 33 through step 3. After

the dough rises, divide it in half and roll both pieces into rough 8-
inch (20-cm) rounds, ⅛ to ¼ inch (3 to 6 mm) thick. Refrigerate
them until the filling is ready.

Procedure for the filling
Poach the chicken: Place the chicken breasts in a deep saucepan
and pour in the chicken stock. If the stock doesn’t cover the

chicken completely, add enough water that the chicken is barely
submerged. Poach the chicken over medium heat until it’s just
cooked through, 15 to 20 minutes. Check the center of a breast. If
it’s still a little pink, that’s perfect. You’ll continue to cook the
chicken in the oven, so a little pink will ensure that the meat will be
tender once it’s finished. Remove the chicken from the poaching
liquid and allow it to cool to room temperature.