Homemade Pizza with New Orleans Chicken and Potato Sauce

Toast
2 slices

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Homemade pizza sauce

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Appropriate amount

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Chicken breast

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Appropriate amount

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Potato

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Appropriate amount

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New Orleans grilling seasoning

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Appropriate amount

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1. Method for New Orleans potato chicken cubes sauce: Cut one piece of chicken breast into small cubes.

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2. Mix the New Orleans grilling seasoning with an equal amount of water, then place the chicken cubes in the mixture for overnight marination (the marinating time can be adjusted according to personal preference; the longer it marinates, the more flavorful it becomes).

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3. Cut one potato into small cubes.

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4. Heat oil in a pan, add the potato cubes, and stir-fry briefly.

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5. Add the marinated chicken cubes and stir-fry over high heat until the meat is cooked and the juice has evaporated.

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6. Place slices of toast on a baking tray.

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7. First, spread a layer of homemade pizza sauce.

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8. Then, add a layer of New Orleans-style potato and chicken cube sauce.

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9. Cover with a layer of Mozzarella cheese.

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10. Bake in the upper oven at 200°C for 12-15 minutes.

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11. Enjoy your meal!

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Make-Ahead Notes

This recipe rewards planning. The chicken wants its overnight soak in the seasoned mixture anyway, and the pan of potato and chicken cubes can be cooked a full day ahead and refrigerated in a covered container. Cold topping is actually easier to spread in an even layer, and it warms through completely during the 12 to 15 minutes at 200°C (about 390°F) on the upper rack. Only the assembly is last-minute: sauce, topping and mozzarella go on the toast shortly before baking so the bread never has time to absorb moisture.

Common Mistakes to Avoid

• Pulling the pan off the heat while liquid remains. The instruction to fry until the juice has evaporated is the whole secret, because every spoonful of liquid left behind soaks into the toast instead.
• Crowding the pan. Chicken cubes thrown in all at once steam in their own moisture. Give them room and let the high heat do its job.
• Building the layers too thick. The bread base is sturdy but not bottomless, so aim for roughly a single layer of potato and chicken cubes under the cheese.

Serving Suggestions

Cut each slice into strips while it is hot and the cheese is at its stretchiest, and it works as a party snack or an after-school plate. For a sit-down meal, pair it with something crisp and plain, like cucumber rounds or shredded lettuce with a light dressing, since the seasoning on the chicken already carries plenty of flavor. A wedge of lemon on the side brightens the whole thing.

Reheating Without Sog

Leftovers keep in the refrigerator for a day or so, but they need dry heat to come back. Skip the microwave and put the slices in a 180°C (350°F) oven or a dry skillet over medium-low heat for a few minutes, until the base firms up and the cheese melts again. The bread will not match fresh-from-the-oven crisp, but it comes surprisingly close.