BBQ Chicken Pizza, 12"

Shelf Life: n/a
Portion/Serving: 1 each
Revision Date: Mar 1, 2013
Notes

Wearing foodservice gloves.

Preheat Wood Stone oven deck to 525°F.

Ingredients

1 ea. Pizza crust, ItalCrust 12"
2 oz. BBQ sauce, sub recipe
4 oz. Smoked Gouda cheese, sliced, torn
24 oz. BBQ chicken, sub recipe
12 ea. Roasted jalapeño pepper, cut into thin round slices, sub recipe
1 tsp. Herb'n Fresh Herb Blend, sub recipe

Equipment

  • Pizza peel
  • Spoodle
  • Pizza cutter
  • To-go pizza box
  • Foodservice gloves

Preparation

  1. Place crust on the pizza peel.
  2. Place the sauce in the center of the crust and using the back of the spoodle, spread the sauce around the crust, leaving a ½" border at the end of the crust.
  3. Top with the Cheese, spreading evenly around the crust. Top with the BBQ Chicken and jalapeño slices.
  4. Place in the preheated Wood Stone.
  5. Bake for 2-3 minutes, then turn and finish baking for about 3 additional minutes.
  6. Remove from the oven, top with fresh herbs, allow to rest for 30 seconds, then cut in the 12" to-go pizza box.
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