This exceptional recipe, developed by Chef Jeffrey Freehof, won 'Pizza of the Year' at the 2000 International Pizza Expo.
20 ounces pizza dough
6 ounces pizza sauce
6 ounces white meat chicken, diced
3 ounces cooked bacon bits
3 ounces diced ham
4 ounces small chunked pineapple
1 1/2 ounces green bell pepper, diced
1 1/2 ounces red bell pepper, diced
1 1/2 ounces Bermuda onion, sliced
1 tablespoon freshly chopped garlic
1 tablespoon Caribbean Jerk spice
4 ounces shredded Wisconsin Monterey Jack cheese
4 ounce shredded Wisconsin Cheddar cheese
4 ounces shredded Wisconsin Mozzarella cheese
- Stretch dough onto a 16-inch screen and top with pizza sauce. Set aside.
- Combine chicken, bacon bits, ham, pineapple, green and red peppers, onion, garlic, and Caribbean Jerk spice. Set aside.
- Combine three cheeses. Sprinkle half the cheese over sauce. Follow with topping mixture previously set aside, spreading evenly over whole pie. Sprinkle other half of cheese blend over top.
- Bake directly on rack at 400°F (205°C) for 18 to 20 minutes, until crust is golden and the toppings are hot and bubbly.
Makes 4 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.