The Agamemnon Pizza - ★Cooking Recipes★

Courtesy of Spartan Pizza.
Directions for: The Agamemnon Pizza

Ingredients

Cilantro/Walnut Pesto

3 bunches cilantro, washed

150 g walnuts

67 g garlic, minced

75 g Parmesan

1 tsp kosher salt

1 cup olive oil

Toppings

cup cilantro pesto (approx.), just enough to cover the base of the dough

1 - 1 cups Mozzarella, shredded

6 - 8 oz grilled chicken, cut into 1-inch cubes

⅛ cup Salt Lick BBQ Sauce

12 - 18 thin slices red onion

1 handful jalapeno (adjust to your preference of spiciness)

Directions

Cilantro/Walnut Pesto

1. Add each ingredient to the bowl of a food processor and process briefly one at a time adding the next ingredient until all ingredients through salt are combined.

2. Once combined, scrape down the sides of the bowl with spatula. Replace the lid and turn on the food processor. Slowly add the olive oil through the opening in the lid until all of the oil has been added. Continue to process until smooth.

Toppings

1. Liberally flour a work surface. Place fresh dough ball, or pre-made dough, on the counter to stretch into your pizza pie.

2. Once shaped, place on a pizza peel dusted with semolina.

3. First, use a spatula to spread the cilantro pesto onto the dough, being careful not to tear your dough. A little extra oil could be used to help spread the pesto.

4. Sprinkle shredded Mozzarella cheese over your pesto.

5. Toss the grilled chicken in your BBQ sauce. Place the BBQ chicken evenly on your dough. Top with red onion and jalapeno. This pizza should have a nice flavour balance between sweet from the BBQ sauce and spicy from your jalapeno. You can adjust it according to the way you like it.

6. Carefully slide your pizza onto the baking stone. Cook, turning once halfway, for about 6 minutes or until your crust is turning golden brown with a few darker spots charring. Enjoy!

See more: Chicken, Comfort Food, Italian, Nuts