“This was in our local paper and it sounds yummy! It is a Wolfgang Puck recipe. He also had a Pizza Dough to match which I will try and post later...I could easily see adding onion, garlic and maybe some black beans and corn to this...yum!”
READY IN:
50mins
SERVES:
4
YIELD:
4 8 inch pizzas
UNITS:
US

Ingredients Nutrition

Directions

  1. To marinate chicken:
  2. Put chicken in bowl. Toss with 1/2 cup olive oil, lime juice, jalapeno, cilantro and a little salt. Cover. Marinate in refrigerator for 1 hour.
  3. To saute chicken:
  4. In skillet large enough to hold chicken in single layer, heat remaining oil. Add chicken. Saute for 5-7 mins or until lightly browned.
  5. Roll out pizza dough for 4 8 inch pizzas.
  6. To prepare oven, pizza stone:
  7. Place pizza stone on upper shelf of oven. Preheat oven to 525 degrees F.
  8. To assemble and bake:
  9. Transfer rolled-out pizza dough to lightly floured bakers paddle or rimless baking sheet. Lightly brush dough with oil. Top with mozzarella, fontina, tomatoes, chives, parmesan and chicken.
  10. Cook for 15 to 20 minutes until cheese is bubbly and crust is deep golden brown.

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