Wolfgang Puck BFPR0007 - Manual (Page 25)

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Caesar Chicken Pizza
continued
3 Make the Caesar Vinaigrette.
4 Place a pizza stone on the middle rack of the oven and preheat the oven
to 500°F.
5 On a lightly floured surface, stretch or roll out each of the balls of
dough into an 8-inch circle. Brush each of the circles with the Chili
Oil and start to layer, dividing the ingredients among the 4 pizzas.
Start with the tomatoes, then the mozzarella and Fontina cheeses,
the herbs, chicken, and Parmesan.
6 Transfer the pizzas to the pizza stone and bake until the pizza crusts
are nicely browned, 10 to 12 minutes.
7 Toss 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)
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 extra-virgin olive oil, plus 1 tablespoon
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
1 Several hours ahead or the night before, prepare the Whole Wheat
Pizza Dough.
2 At 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.
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