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Twisted Pizza

twisted pizza 2


This is a great recipe for a modern twist on homemade pizza. You can make this in advance and it can be served in a variety of ways. I have eaten this as lunch, dinner, an appetizer and even at brunch. The best thing about twisted pizza is that it is actually made with healthy ingredients…

Makes 8 Large twisted sticks which equals 4 meals or 8 side dishes if served with a side salad or 32 pieces for an appetizer.

1.5lb loaf sized whole grain or 10 grain bread recipe or mix (I USE A PACKAGED 10 GRAIN MIX) PLUS ingredients to make on package (I USE ORGANIC GARLIC OIL for the called for oil on package)

OR pre-made whole grain refrigerated pizza dough, room temperature

2 large organic chicken breasts, raw, whole

2 TBSP. organic garlic oil

1 cup water

1 TBSP. teriyaki sauce

1TBSP water

1 cup organic sour cream (whole variety NOT LOW or NON-FAT) *OR any non-dairy substitute for sour cream you choose like here
just click this link PALEO SOUR CREAM RECIPE

1 TBSP water


1 tsp. chili powder

1/2 tsp. fresh ground pink sea salt

3 TBSP. organic fresh green onion, fine chopped

12 ounce of uncured, no nitrates added raw bacon

1/2 c organic fresh red pepper, small diced

1/2 cup organic fresh red onion, small diced

6 large whole organic fresh garlic gloves, fine diced

1/2 cup water packed artichoke hearts, small diced

2 cups shredded natural mozzarella cheese (NO ARTIFICIAL HORMONES variety and whole NOT low or non-fat versions)

Start your bread dough mix in your bread machine on dough setting (just mix and allow to do first rise). If using pre-made dough, skip to next step…

In a large frying pan, cook your bacon on medium heat until full cooked and crispy, be sure not to burn. Remove onto a paper towel lined plate and allow to cool. Crumble into a measuring cup, you will need 2/3 cup of crumbled bits reserved…. I guess you will have to snack on remaining..

While bacon is cooking….In a medium bowl, mix the sour cream, 1 TBSP. water, garlic powder, chili powder, pink sea salt and chopped green onions well. Cover and refrigerate until ready to use. This is your base sauce and dipping sauce.

In a large frying pan with a fitting lid, on medium heat oil garlic oil, add chicken breast and 1 cup water. Cover with lid and continue to cook, flipping and turning often for about 15 minutes. Remove chicken to a clean cutting board, split length wise in half and return to pan. Reduce heat to low and continue to cook until center is white. remove from heat and allow to set for about 5 minutes. Small dice the chicken into a large bowl and mix well with the teriyaki sauce and 1 TBSP of water. Cover and refrigerate until ready to use.

While chicken is cooking….In a large bowl, mix the diced red pepper, red onion, fresh garlic, and artichoke hearts well and set aside.

Punch down your dough and split into two equal parts. On a large damp (with water) flat surface hand stretch (with water wet hands) out 1 half of dough into a 16″ x 8″ rectangle shape, gently set aside and repeat with other half of dough but leave the second piece down on the surface. Using a large spoon, spread a thin layer of your base sauce on the entire bottom layer evenly, reserve the remaining sauce for dipping.. Spread all of the diced vegetables evenly on top of the base sauce. Evenly distribute the diced chicken on this and evenly top with the bacon. Now evenly distribute the cheese. NOTE; Be sure all ingredients are spread out to the ends and top and bottom of the dough layer. Gently press the ingredients down into the bottom dough layer. Now gently lift the second dough layer and place on top of your ingredients going the same direction, seal the top and bottom edge well. Wet your hands with water and gently press to top of the completed pizza rectangle. With a large sharp knife cut into the dough all the way thru into a 2″ strip  from the top to the bottom (width wise) starting from the right hand side. Gently starting from the bottom of the strip, gently using two hands lift the strip and start to twist the bottom half toward the left on its self, while gently packing the ingredients back on top of the twist, do the opposite way with the top half to complete the twist…

When done twisting, gently lift the twisted pizza with both hands and place on an oiled grill pan, gently spread out as shown in video. Only do 4 at a time. Cover and cook on medium heat until dark golden brown, then gently flip and cook on other side. Place on a serving platter and loosely cover until all twists are done. Serve immediately with remaining sauce. You can also cook ahead and then reheat in the oven uncovered on 350 for about 5 to 10 minutes or until hot… serve 2 sticks as a full meal, 1 stick with a side salad or cut each stick into 4 pieces to make appetizer platter.

*NOTE: the recipe link for the PALEO SOUR CREAM is NOT my recipe, it is an alternative to regular organic dairy sour cream for those sensitive to dairy sour cream. Copyright on this recipe is reserved to the original writer at Paleo Cupboard and there are no claims by jarOhoney.com. It is listed for informational purposes only.

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