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METHOD
1
Set selector switch to “Pizza”, and Timer to “10” minutes to
preheat the Lower Pizza Oven. Ensure the retractable handle is
in the “open” position.
2
Marinate the chicken: Arrange the cubed chicken in a shallow
medium bowl and toss with the marinade ingredients, using 1/4 cup
of olive oil. Season lightly with salt and let marinate for about
1 hour, refrigerated.
3
In a skillet or sauté pan large enough to hold the chicken in one layer,
heat the remaining 1 tablespoon of oil. Remove the chicken from the
marinade with a slotted spoon. Sauté the chicken just to brown on
all sides. Do not overcook. Remove from the skillet with a slotted
spoon and set aside.
4
On a lightly floured surface, stretch or roll out the dough to
make two 10-inch rounds, with the outer border a little thicker than
the inner circle. Transfer dough to wooden pizza paddles or
cookie sheets.
5
Layer the pizza: Start with the mozzarella, then the Fontina, tomato,
eggplant, caramelized onions, cooked chicken, and peppers. Slide
the pizza directly onto the lower pizza oven rack. Bake until the
pizza is nicely browned, 10 to 12 minutes.
5
Transfer the pizza to a firm surface and cut into slices with a pizza
cutter or very sharp knife. Serve immediately
Recipe courtesy Wolfgang Puck
Spicy Chicken Pizza cont.
Caramelized Onions
Sprinkle these onions over pizza, over pasta, even over mashed
potatoes. These will add wonderful flavor to a wide variety of dishes.
Makes about 3/4 cup
INGREDIENTS
2 tablespoons extra virgin olive oil
1 large red, yellow or white onion (3/4 pound) peeled, trimmed, and cut
into 3/4 inch dice
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
METHOD
1
In a 10-inch skillet, heat the oil. Add the onion and cook over
medium heat, stirring frequently, until light browned, about 15
minutes. Add the vinegar and cook 1 minute longer.
Season with salt and pepper to taste.
2
Cool the onion and transfer to a covered container. Refrigerate and
use as needed.
Recipe courtesy Wolfgang Puck
24LConvecOven&PizzaDrawer 8/25/06 12:16 PM Page 55
