Wookiee Hut Cuisine presents:
Hagrid's Chinese Chicken Fireplace Pizza
by Hagrid, Dumbledwarf, Hermi2, and SuSu

Although the food at the Dining Hall of Hogwart's was usually very good, sometimes the kids wanted something "dangerous." Meaning they wanted something different and unpredictable. And Hagrid's cooking was as unpredictable as you could get. He made things like cakes he'd sit on, or stoat sandwiches, and that casserole that Hermione Granger once picked a talon out of ... it made eating at Hagrid's an adventure, every time.

Which is why they were very pleasantly surprised with his version of pizza -- a Chinese wizard who had visited the castle took a liking to Hagrid and showed him how to make a pizza on a griddle. No need for a fancy brick oven or Italian grandmother! He would put a cast iron griddle directly on his fireplace and stretch the dough over it. When it was cooked on one side, he'd flip it over and add toppings. The smell of baked dough drove the students crazy, but only Harry, Ron and Hermione were brave enough to knock on the half-giant's door during suppertime for a taste. "It's better than muggle pizza, bloody brilliant!" declared Ron! Hagrid shared the secret -- buy your dough from a reputable market and prepare your toppings and sauce first!

  • 1 lb./450 g pizza dough or bread dough, can be frozen and thawed (plus extra, in case your griddle needs to be "tested")
  • 2 tablespoons vegetable oil
  • ¼ cup ketchupy barbeque sauce, or a Chinese sauce like hoisin or nuoc nam or black bean and garlic, etc. You get the idea!
  • 4 chicken legs, roasted, boned and skinned, hacked up
  • 1 bell pepper, any color, chopped
  • 4 green onions, thinly sliced
  • ¼ cup parsley, chopped
  • ¼ lb./125 g mozzarella cheese, grated
  • ¼ lb./125 g cheddar cheese, grated (Hagrid likes sharp English cheddar)
Heat the oven to 325°F/150°C.

Make sure when you thaw the dough that you do that by putting it in the refrigerator the night before you need it. You don't want it to get gummy or rise too much. Pizza dough has to be dense! No need to toss it; in fact, you should look at the shape of your griddle, and stretch the dough with your hands according. Don't try to roll it out, or it will just snap back at you. Oh, and flour the board if you need to absorb up the moisture from the dough.

Heat up the griddle. If you have the type that has grill lines on it (to make "funky char marks"), make sure that side is UP. If you want to use a conventional stove, you probably have to lay the griddle across two burners. They will heat up at different rates, so pay attention to how hot the griddle is on both ends.

Smear or brush oil on both sides of the stretched dough, then lay the dough down carefully onto the griddle, making sure there are no creases or that the dough doesn't overlap the sides. (If your griddle is small, you might want to use only half the dough and make two pizzas.) Cook for about 2 or 3 minutes, and peek underneath to see if the dough is crispy and has "funky char marks." Flip the dough over, then start putting your toppings on, in this order: sauce, chicken, green onions, parsley, peppers, cheeses. Don't go all the way to the edges, or the pizza toppings will fall into the fire or onto you while you are eating it.

The bottom of your pizza will be charred and crispy. Carefully transfer the pizza onto a large enough baking sheet and then into the oven. (Although, if you are like Hagrid, you'd just put a big dome lid on your griddle.) Cook till the cheese melts, this takes about 5 to 10 minutes. Place on a large cutting board and slice with a knife in a "guillotine" motion (not a sawing motion) -- a pizza cutter will simply shove the ingredients off. Use it if you don't have too many toppings on your pizza.

Makes at least 8 Hagrid-sized servings, you might want to cut them smaller!

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