Ingredients Jump to Instructions ↓

  1. 1 Pizza Dough - (see recipe)

  2. 1 1/4 lbs 567g / 20oz Skinned boned uncooked chicken - cut small cubes

  3. To make 4 cups

  4. Marinade

  5. 1/2 cup 118ml Plus 1 tablespoon extra-virgin olive oil

  6. 3 1/2 tablespoons 52ml Fresh lime juice

  7. 2 tablespoons 30ml Jalapeño peppers - trimmed, minced (large)

  8. 1 Garlic clove - peeled, minced

  9. 1 tablespoon 15ml Chopped fresh cilantro leaves

  10. Kosher salt - to taste

  11. Toppings

  12. 2 cups 292g / 10oz Grated mozzarella cheese - (8 oz)

  13. 2 cups 292g / 10oz Grated Fontina cheese - (8 oz)

  14. 6 Roma tomatoes - (abt 1 lb) - ends trimmed,

  15. Cut into thin slices

  16. 1 cup 198g / 7oz Cubed Asian eggplant - sauteed or grilled

  17. 1 Caramelized Onions - (see recipe)

  18. 1/2 cup 118ml Sliced red and yellow bell peppers - sauteed or grilled

Instructions Jump to Ingredients ↑

  1. Marinate the chicken: Arrange the cubed chicken in a shallow medium bowl and toss with the marinade ingredients, using 1/4 cup of olive oil. Season lightly with salt and let marinate for about 1 hour, refrigerated.

  2. In a skillet or saute pan large enough to hold the chicken in one layer, heat the remaining 1 tablespoon of oil. Remove the chicken from the marinade with a slotted spoon. Saute the chicken just to brown on all sides. Do not overcook. Remove from the skillet with a slotted spoon and set aside.

  3. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees. On a lightly floured surface, stretch or roll out the Pizza Dough to make two 10-inch rounds, with the outer border a little thicker than the inner circle. Transfer dough to wooden pizza paddles or cookie sheets.

  4. Layer the pizza: Start with the mozzarella, then the Fontina, tomato, eggplant, Caramelized Onions, cooked chicken, and peppers. Slide the pizza onto the baking stone. Bake until the pizza is nicely browned, 10 to 12 minutes.

  5. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

  6. This recipe yields two 10-inch or four 8-inch pizzas for 6 to 8 servings.


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