Marinated strips of cooked chicken, sliced red onion, sauteed potato, mozzarella and asiago top this pizza created by Chef Tony Palombino.

Pizza Pollotate

3 cups pineapple juice
2 tablespoons honey
1 jalapeño pepper, sliced
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon pepper
2 boneless, skinless chicken breasts, cut into strips
3 tablespoons olive oil
1 medium baking potato, sliced
Granulated garlic, salt and pepper, to taste
1 (12-ounce) dough ball
1/2 teaspoon dried basil, crushed
1/2 teaspoon rosemary, crushed
Dash crushed red pepper flakes
1 medium red onion, sliced
5 ounces Wisconsin Whole-Milk Mozzarella cheese, shredded
2 ounces Wisconsin Asiago cheese, shredded

1. In large zipper plastic bag or bowl, combine pineapple juice, honey, jalapeño pepper, cumin, coriander, salt and pepper; mix well. Add chicken; marinate in refrigerator at least 30 minutes.
2. In medium skillet, heat 2 tablespoons oil; add potato slices. Season with garlic, salt and pepper. Cook until tender; remove from skillet and set aside.
3. Remove chicken from marinade. In clean skillet, cook chicken until browned; set aside.
4. Hand stretch dough to 14 inches; brush with remaining 1 tablespoon oil. Sprinkle with basil, rosemary and red pepper flakes. Top with cooked chicken strips, red onion and potato slices, then cheeses.
5. Bake in wood-fired oven at 625°F (330°C) for 7 to 8 minutes.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.