Ingredients Jump to Instructions ↓

  1. 1 Twelve-inch pizza dough - seeNote

  2. 2 Boneless chicken breasts - (8 oz ea)

  3. 1 tablespoon 15ml Olive oil

  4. 1 tablespoon 15ml Emeril's Essence - seeNote

  5. 3 cups 711ml Ketchup

  6. 1 cup 160g / 5.6oz Light brown sugar

  7. 1/2 cup 118ml Worcestershire sauce

  8. 2 tablespoons 30ml Sesame oil

  9. 2 oz 56g Molasses

  10. 1 tablespoon 15ml Chili powder

  11. 1 tablespoon 15ml Ground mustard

  12. 2 teaspoons 10ml Minced garlic

  13. 2 teaspoons 10ml Grated fresh ginger

  14. 2 oz 56g Balsamic vinegar

  15. 6 oz 170g Mozzarella cheese

  16. 1 oz 28g Red onion - julienned (small)

  17. 1/4 cup 59ml Chiffonade of basil

Instructions Jump to Ingredients ↑

  1. * Note: See the "NOLA Pizzas - Basic Dough" and "Emeril's Essence Information" recipes which are included in this collection.

  2. Preheat the oven to 450 degrees. Place the baking stones in the oven. Preheat the grill.

  3. Season the chicken breast with olive oil and Emeril's Essence. Place on the grill and cook for 5 to 6 minutes on each side. Remove from the grill and julienne.

  4. In a food processor, combine the ketchup, brown sugar, Worcestershire sauce, sesame oil, molasses, chili powder, ground mustard, garlic, ginger, and balsamic vinegar. Puree until the sauce is smooth. Season with salt and pepper. Spoon the sauce over the dough. Layer the cheese over the sauce. Sprinkle the chicken, red onion, and basil over the cheese. Place in the oven and bake for 15 to 20 minutes, or until the crust is golden brown. Remove the pizza from the oven.

  5. This recipe yields one 12-inch pizza.


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