Chicken Franks Pizza Patty
Ingredients
For pizza dough
- 1 ¼ cup lukewarm water
- 1 tbsp granulated sugar
- 1 packet (2 ¼ tsp.) active dry yeast
- 3 cups all-purpose flour, plus more for surface
- 1 tsp salt
- 2 tbsp extra-virgin olive oil
For filling
- 6 Reggae Jammin Chicken Franks (sliced)
- 1 cup pizza sauce
- ½ cup cream cheese
- 1 cup mozzarella (shredded)
- 1 cup cheddar (shredded)
For butter topping (optional)
- ½ cup melted butter
- 2 tbsp parmesan
- 1 tsp garlic powder
- ¼ tsp salt
- Chopped parsley
Instructions
- Grease a large bowl with cooking spray and set aside. In a small bowl, stir together lukewarm water and sugar, then sprinkle over yeast and let sit until frothy, about 8 minutes.
- In another large bowl, add flour, salt, and oil. Pour in yeast mixture, then mix with a wooden spoon until everything is combined and a shaggy dough begins to form. Knead against the sides of the bowl until the dough starts to come together. Turn dough out onto a well-floured surface and sprinkle with more flour on top.
- nead dough for 20 minutes for proper gluten development. Add only a little more flour as necessary until it feels elastic and only slightly tacky. Feel free to do the entire kneading process in a standing mixer if possible and desired. If done in a standing mixer, the dough will knead for 10 minutes instead of 20 minutes.
- Form into a tight ball, place into your oiled bowl, and cover with a clean dish towel. Let rise in a warm spot in your kitchen until doubled in size, about 40 minutes for tropical climate 1.5 hours for colder climates.
- Gently punch down dough, then divide in 4 equal pieces and form tight balls. Cover dough with a clean damp towel and let rest as you preheat the oven to 500°, or at least 20 minutes.
- In a bowl, mix cream cheese, mozzarella, and cheddar cheeses together.
- Grease two large baking sheets with cooking spray. On a lightly floured surface, roll one piece of dough out into an 8" circle, about ¼" thick. Spoon pizza sauce in middle of the dough, then dollop of the cheese mixture. Then top with sausages.
- Gently fold dough in half, to form a half circle shape. Dampen seams with water and pinch together, then crimp edges all around. Repeat with remaining dough. Transfer to the prepared baking sheets. Brush tops with oil and sprinkle with salt. Using kitchen scissors or a sharp knife, slit tops in 2 to 3 spots to create steam vents.
- Bake until the tops are golden brown, and the filling is bubbling - about 20 minutes - then remove from the oven and brush with herbed butter. Let the pizza patties cool slightly for 5 minutes before cutting them in half and serving. Enjoy!
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