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Ready Made Pizza Dough
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3 cups (about 1 pound) of Chicken (skinned, boned, and cubed)
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3 cups of
Mozzarella Cheese
(grated)
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2 cups of Fontina Cheese (grated)
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4 tsp.
Parmesan Cheese
(grated)
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½ cup Eggplant (cubed and sauteed or grilled)
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1 pound (about 6) Plum Tomatoes (ends removed and cut into thin slices)
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½ cup Onion (sliced, grilled, and chopped)
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2 tsp. Jalapeno Peppers (or more or less to taste) (chopped)
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Chives (chopped - for garnish)
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A pinch of Fresh Cilantro/Coriander (Hara Dhania) (chopped)
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Salt (to taste)
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3 ½ tbsp. Lime Juice
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½ cup of Peanut Oil
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Another tbsp. of Peanut Oil
- Arrange the cubed chicken in a medium bowl and toss with ½ cup olive oil, lime juice, jalapeno and cilantro. Season lightly with salt. Let marinate for about 1 hour, refrigerated.
- In a skillet large enough to hold all of the chicken in 1 layer, heat the remaining 1 tablespoon oil. Saute the chicken just to brown on all sides.
Preheat the oven to 525 degrees F. Brush the rolled out pizza dough lightly with oil and top the pizza dough with the mozzarella, fontina, plum tomatoes, eggplant, onion, chives, Parmesan, and chicken. Place on the pizza stone and cook for 15 to 20 minutes, or until done.
