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Spicy Chicken Pizza - Wolfgang Puck

Type: Chicken
Courses: Pizzas
Serves: 4 people

Recipe Ingredients

1 1/4 lbs 567g / 20ozChicken - skinned and boned uncooked cut into small cubes to make 4 cups
  Marinade
1/2 cup 118mlPlus 1 tablespoon extra-virgin olive oil
3 1/2 tablespoons 52mlFresh lime juice
2 tablespoons 30mlJalapeño peppers - trimmed and minced (large)
1   Garlic clove - peeled and minced
1 tablespoon 15mlCilantro leaves - chopped fresh
  Kosher salt
1   Pizza dough
  Toppings
2 cups 292g / 10ozMozzarella cheese - grated
2 cups 292g / 10ozFontina cheese - grated
6   Roma tomatoes - (about 1 pound) ends trimmed, cut into thin slices
1 cup 198g / 7ozCubed Asian eggplant - sauteed or grilled
1   Caramelized onions - (see separate recipe)
1/2 cup 118mlSliced red and yellow bell peppers - sauteed or grilled

Recipe Instructions

This has always been one of the most popular recipes at my Cafes. It's a wonderful, hearty pizza, spicy and delicious, perfect for dinner for a family.

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 F. On a lightly floured surface, stretch or roll out the 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.

Source:
Wolfgang Puck

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