General Tso’s Grandma Pizza
Yield: 12” x 12” Pizza
Ingredients
- 17.6 oz. Dough ball
- 1 ½ oz. Olive oil
- 5 oz. Sweet and spicy Tso sauce, divided
- 1 tsp. Sesame seeds
- 6 oz. Grande Fumella® Smoked Mozzarella, shredded
- 6 oz. Crispy chicken, cubed (see recipe)
- 3 oz. Broccoli florets, whole
- Red chilies, to taste
- Scallions, to taste
Directions
- Pour 1½ oz. of olive oil into a 12-inch by 12-inch pan, coating the bottom and sides to create a rich foundation for a golden, crisp crust.
- Place the 17.6 oz. dough ball onto a lightly oiled work surface, gently stretching it before transferring it into the prepared pan.
- Allow the dough to rest for 1 hour in a warm area, giving it time to relax and develop lightness.
- Gently press the dough outward to the corners of the pan, then softly dimple the surface with your fingertips.
- Drizzle olive oil over the dough and par bake at 530°F for 6 minutes, setting the crust while keeping the interior tender.
- While the crust bakes, mix 4 oz. of the sweet and spicy Tso sauce in a bowl with the crispy chicken and stir until fully coated with sauce. Add a few sliced chiles and sesame seeds, stir. Set aside.
- Season the broccoli with salt and pepper. Drizzle with olive oil and roast until just softened, then set aside to cool.
- Once the crust is par baked, layer with shredded Grande Fumella Smoked Mozzarella, followed by the Tso chicken and broccoli. Bake for an additional 6–8 minutes, until the crust is golden brown and the cheese is melted.
- Finish the pizza with sliced red chiles, sesame seeds, a drizzle of Tso sauce, and fresh scallions. Slice and serve immediately.
- Note: If broccoli florets are too large, slice them into smaller pieces.
Chicken Marinade (for tenderizing meat)
Yield: 6 oz. chicken breast
Ingredients
- 6 oz. Chicken breasts, cubed
- .5 oz. Corn starch
- 1 oz. Water
- .25 oz. Salt
Directions
- Bring corn starch, water and salt together in a bowl, whisking gently until the marinade is smooth and fully blended.
- Cut the chicken into even sized pieces, creating uniform bites that will absorb flavor and cook consistently.
- Add the chicken to the marinade, turning each piece until it is thoroughly coated.
- Allow the chicken to marinate for 20 minutes, giving time to tenderize the meat.
General Tso’s Chicken Batter
Yield: 6 oz. chicken breast
Ingredients
- 1 oz. Flour
- .25 oz. Corn starch
- .25 oz. Baking powder
- 3 oz. Water
- .5 oz. Olive oil
Directions
- Warm olive oil in a pan, allowing it to heat gently.
- While the oil preheats, combine all ingredients in a bowl, whisking until the batter is smooth.
- Fully coat each pre-cubed and marinated chicken piece in the batter, ensuring every surface is evenly covered.
- Fry the chicken until deeply golden, cooking through to an internal temperature of 165°F. Set aside to rest. For an extra crispy finish, return the chicken to the oil for an additional 2–3 minutes before serving.
