Instructions
Garlic Infused Oil
Step #2 - Slice Garlic cloves and add to a small container
Step #3 - Cover with Olive Oil and allow to sit for a couple of hours before use. This will make more than enough for one pizza. Save the remainder to use a different day, it'll get better over time. Also good for making Garlic Toast.
Pizza Dough
Step #5 - Pour beer into measuring cup and leaving sitting out to reach room temperature. The yeast will take longer to activate if you mix with cold beer.
Step #6 - Add all your dry ingredients, the yeast, flour and salt to stand mixer. Add dough hook to stand mixer then turn on to lowest setting and slowly pour in beer while it mixes. Keep the setting low or it'll sling flour all over the kitchen. Scrap down the sides of the bowl with a spatula. Allow to run for a couple of minutes on low before switching to high.
If you don't have a mixer, you can incorporate by hand. Turn out onto a well flour surface to knead by hand until the dough starts to bounce back when pressed on, could take 5-10 minutes.
Step #7 - Allow to run on the higher setting for 5-7 minutes.
Step #8 - When it's all come together, drizzle in Olive Oil.
Step #9 - Spray a mixing bowl with cooking spary. When we transfer dough this this bowl, it'll help keep the dough from sticking.
Step #10 - Form the dough into a roundish ball and add to mixing bowl.
Step #11 - Sit the bowl in a warm spot and allow the dough to rise for a couple of hours. Cover the bowl with a damp towel. I like to run the towel under the facet, ring it out the excess water, then microwave for a couple of minutes.... be extra careful if you do this because the towel will be steaming hot and will burn.
Step #12 - After a couple of hours the dough should double in size. Pour out onto a well floured surface and form into a loaf shape. At this stage I like to wrap the dough in plastic wrap. Let sit for another 20 to 30 minutes.
Step #13 - After 20-30 minutes it should be ready to use. Or you can leave wrapped and place in the refrigerator to use another day.
Southwestern Chukar Pizza
Step #15 - Place birds in a zip lock bag and cover with buttermilk. Add a few dashes of hot sauce, seal the bag and shake back and forth to combine. Add zip lock bag to the refrigerator for 4-6 hours to brine.
Step #16 - Remove bird from brine and give a quick rinse. Place on a wire rack to air dry. Preheat oven to 450 degrees.
Step #17 - Stuff the cavity of the birds with slices of lime and cilantro.
Step #18 - Season the birds generously with salt and pepper.
Step #19 - Add 1 1/2 tablespoon of butter to an oven proof skillet. Set heat to medium high and allow to get hot. Add the birds to the hot skillet allow to cook for two minutes. Remove skillet from stove hot and place in hot oven for 15 to 20 minutes or the internal temperature reach 155 degrees.
Step #20 - Remove the birds to a plate and allow to cool. When cool, shred meat into tiny pieces.
Step #21 - Start pizza oven and allow to reach 450-500 degrees.
Step #22 - Drain Corn
Step #23 - Rinse Black Beans
Step #24 - Dice Jalapeno and Red Onions. Shred cheese if you bought it in a block.
Step #25 - On a well floured surface, punch down your dough and form into a roughly round pizza shape, it doesn't need to be perfect.
Step #26 - Cover your pizza peel or an upside down baking sheet in corn meal and move pizza dough to it.
Step #27 - Brush the pizza dough all over with the Garlic Infused Olive Oil
Step #28 - Spoon out some of the bean dip and spread out into an even layer.
Step #29 - Sprinkle on shredded cheese blend.
Step #30 - Add your shredded Chukar meat.
Step #31 - Add Corn, Black Beans, Jalapeno's and Red Onions.
Step #32 - Add pizza to oven and allow to cook for about 8 minutes, turning often.
Step #33 - Allow to cool.
Step #34 - Top with fresh chopped Cilantro. Optionally drizzle with White Queso.
