Spicy Chicken Pizza

Recipe Ingredients

1		Pizza Dough - (see recipe)
1 1/4 lbs	567g / 20oz	Skinned boned uncooked chicken - cut small cubes
		To make 4 cups
		Marinade
1/2 cup	118ml	Plus 1 tablespoon extra-virgin olive oil
3 1/2 tablespoons	52ml	Fresh lime juice
2 tablespoons	30ml	Jalapeño peppers - trimmed, minced (large)
1		Garlic clove - peeled, minced
1 tablespoon	15ml	Chopped fresh cilantro leaves
		Kosher salt - to taste
		Toppings
2 cups	292g / 10oz	Grated mozzarella cheese - (8 oz)
2 cups	292g / 10oz	Grated Fontina cheese - (8 oz)
6		Roma tomatoes - (abt 1 lb) - ends trimmed,
		Cut into thin slices
1 cup	198g / 7oz	Cubed Asian eggplant - sauteed or grilled
1		Caramelized Onions - (see recipe)
1/2 cup	118ml	Sliced red and yellow bell peppers - sauteed or grilled

Recipe Instructions

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.

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.

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.

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.

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

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

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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