This exceptional recipe, developed by Chef Jeffrey Freehof, won 'Pizza of the Year' at the 2000 International Pizza Expo.
6 ounces white meat chicken, diced
3 ounces cooked bacon bits
3 ounces ham, diced
4 ounces pineapple, small chunks
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 fresh garlic, chopped
1 tablespoon Jamaican jerk spice
4 ounces shredded Wisconsin Monterey Jack cheese
4 ounces shredded Wisconsin Cheddar cheese
4 ounces shredded Wisconsin Mozzarella cheese
20 ounces pizza dough
6 ounces pizza sauce
- Combine the first nine ingredients (from chicken to jerk spice) and set aside.
- Combine cheeses to make a pizza cheese blend.
- Stretch pizza dough out onto a 16 inch pizza screen. Top dough with 6 ounces of your favorite pizza sauce. Sprinkle half the pizza cheese blend over sauce. Spread chicken mixture evenly over entire pizza. Sprinkle other half of pizza 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.