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Pizza Pollotate

Servings: 6


3 cups pineapple juice
2 tablespoons honey
1 jalapeño pepper, sliced
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon pepper
2 boneless, skinless chicken breasts, cut into strips
3 tablespoons olive oil
1 medium baking potato, sliced
granulated garlic, salt and pepper, to taste
1 dough ball (12 ounces)
1/2 teaspoon dried basil, crushed
1/2 teaspoon rosemary, crushed
dash crushed red pepper flakes
1 medium red onion, sliced
5 ounces shredded Wisconsin whole-milk mozzarella cheese
2 ounces Wisconsin asiago cheese, shredded

Cooking Directions:

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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