Add To Recipe Box
Type the code shown
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 dough ball (12 ounces)1/2 teaspoon dried basil, crushed1/2 teaspoon rosemary, crusheddash crushed red pepper flakes1 medium red onion, sliced5 ounces shredded Wisconsin whole-milk mozzarella cheese2 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.
Raclette, Ham and Potato Pizza
Mediterranean Pizza with Fresh Mozzarella
Flatbread Pizzas with Romesco Sauce, Portobello Mushrooms, Mozzarella and Smoked Gouda
Choose which newsletter(s) you would like to subscribe to in the form below.
All Things Cheese