BBQ Chicken Pizza, 8"
| 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 8" |
| 1 | oz. | BBQ sauce, sub recipe |
| 2 | oz. | Smoked Gouda cheese, sliced, torn |
| 2 | oz. | BBQ chicken, sub recipe |
| 8 | ea. | Roasted jalapeño pepper, cut into thin round slices, sub recipe |
| ⅛ | tsp. | Herb'n Fresh Herb Blend, sub recipe |
Equipment
- Pizza peel
- Spoodle
- Pizza cutter
- To-go box
- Foodservice gloves
Preparation
- Place crust on the pizza peel.
- 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
- Top with the Cheese, spreading evenly around the crust. Top with the BBQ Chicken and jalapeño slices.
- Place in the preheated Wood Stone.
- Bake for 2-3 minutes, then turn and finish baking for about 3 additional minutes.
- Remove from the oven, top with fresh herbs, allow to rest for 30 seconds, then cut in the 8" to-go pizza box.
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