Topping for spicy chicken pizza
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cubed chicken |
| ½ | cup | Olive oil; plus |
| 1 | tablespoon | Olive oil |
| 3½ | tablespoon | Lime juice |
| 2 | teaspoons | Chopped jalapeno pepper |
| 1 | Pinches chopped cilantro | |
| Salt | ||
| 3 | cups | Grated mozzarella cheese |
| 2 | cups | Grated fontina cheese |
| 1 | pounds | Plum tomatoes; ends removed, cut |
| ; into thin slices | ||
| ½ | cup | Cubed eggplant; sauteed or grilled |
| ½ | cup | Grilled onion; chopped |
| Chopped chives | ||
| 4 | teaspoons | Grated parmesan cheese |
| 3 | cups | Sauteed marinated chicken |
| 1 | medium | Bowl |
| 10 | Inch skillet | |
Directions
MARINADE
TOPPING
EQUIPMENT
1. Arrange the cubed chicken in a medium bowl and toss with the marinade ingredients, using ½ cup olive oil. Season lightly with salt. Let marinate for about 1 hour, refrigerated.
2. In a skillet large enough to hold the chicken in one layer, heat the remaining 1 tablespoon oil. Saute the chicken just to brown on all sides.
3. Preheat oven to 525 degrees F and prepare the pizza as directed. To prepare each pizza, place a ball of dough on a lightly floured surface.
Press down on the center, spreading the dough, or roll into a 7- to 8-inch circle, with the outer border a little thicker than the inner circle. Brush lightly with oil and arrange the topping of your choice only over the inner circle.
4. Arrange the pizza on the baking stone and bake 15 to 20 minutes, or until the pizzas are nicely browned. Transfer to a firm surface and cut into slices with a pizza cutter. Serve immediately.
Copyright credit: 1991 by Wolfgang Puck © 1996 Lifetime Entertainment Services. All rights reserved.
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