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3 cups pineapple juice2 tablespoons honey1 jalapeño pepper, sliced1/2 teaspoon ground cumin1/2 teaspoon coriander1/2 teaspoon salt1/2 teaspoon pepper2 boneless, skinless chicken breasts, cut into strips3 tablespoons olive oil1 medium baking potato, slicedgranulated garlic, salt and pepper, to taste1 – 12-ounce dough ball1/2 teaspoon dried basil, crushed1/2 teaspoon rosemary, crusheddash crushed red pepper flakes1 medium red onion, sliced5 ounces Wisconsin whole-milk mozzarella cheese, shredded2 ounces Wisconsin asiago cheese, shredded
In large zipper plastic bag or bowl, combine pineapple juice, honey, jalapeño pepper, cumin, coriander, salt and pepper; mix well. Add chicken; marinate in refrigerator at least 30 minutes. In medium skillet, heat 2 tablespoons oil; add potato slices. Season with garlic, salt and pepper. Cook until tender; remove from skillet and set aside. Remove chicken from marinade. In clean skillet, cook chicken until browned; set aside. Hand stretch dough to 14 inches; brush with remaining 1 tablespoon oil. Sprinkle with basil, rosemary and red pepper flakes. Top with cooked chicken strips, red onion and potato slices, then cheeses. Bake in wood-fired oven at 625° F for 7-8 minutes.
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