FG_FoodProc Manual2 7/7/06 3:54 PM Page 49
Caesar Chicken Pizza
Makes 4 pizzas, 8 to 10 servings
See recipe for Whole Wheat Pizza Dough in the Dough & Crust section of this manual
Two favorite dishes - Caesar salad and pizza - become one in this popular recipe from my book Pizza, Pasta, & More! You can make it with regular pizza dough in place of the Whole Wheat Pizza Dough, if you like.
INGREDIENTS
Sautéed Spicy Chicken
1 1/4 pounds skinned and boned uncooked chicken, cut into cubes to make 4 cups 1/2 cup
3 1/2 tablespoons fresh lime juice
2 large jalapeño peppers, seeded and minced
1 garlic clove, minced
Pinch chopped fresh cilantro Kosher salt
1/2 cup Caesar Vinaigrette (see separate recipe in Sauces & Dressings)
2 tablespoons Chili Garlic Oil (see separate recipe in Sauces & Dressings) 1/4 cup Oven Dried Tomatoes (see separate recipe in Sauces & Dressings) 2 cups shredded Mozzarella cheese
2 cups shredded Fontina cheese
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
2 tablespoons freshly grated Parmesan cheese
10 ounces romaine lettuce, cut into chiffonade strips Kosher salt
Freshly ground black pepper
1/2 ounce freshly shaved Parmesan
METHOD
1Several hours ahead or the night before, prepare the Whole Wheat Pizza Dough.
2At least 1 1/2 hours before making the pizzas, start to prepare the Sautéed Spicy Chicken: Arrange the cubed chicken in a shallow medium bowl and toss with the 1/2 cup olive oil, the lime juice, jalapeños, garlic, and cilantro. Season with salt, cover with plastic wrap, and marinate in the refrigerator for 1 hour. Then, in a skillet or sauté pan large enough to hold the chicken comfortably in a single layer, heat the remaining 1 tablespoon of oil. With a slotted spoon, remove the chicken from the marinade. Sauté the chicken just long enough to brown the pieces on all sides. Do not overcook. Remove from the skillet with the slotted spoon and set aside.
Caesar Chicken Pizza
continued
3Make the Caesar Vinaigrette.
4Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
5On a lightly floured surface, stretch or roll out each of the balls of dough into an
6Transfer the pizzas to the pizza stone and bake until the pizza crusts are nicely browned, 10 to 12 minutes.
7Toss the lettuce with the Caesar Vinaigrette and season lightly with salt and pepper. Remove the pizzas from the oven, arrange the lettuce on each of the pizzas, and top with some of the shaved Parmesan. Cut into slices and serve immediately.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More! Random House; 1st edition (November 7, 2000)
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