The Agamemnon

Name: The Agamemnon
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: One 14-inch pizza
Ingredients: 3 bunches cilantro; 5 1/4 ounces walnuts; 2 3/4 ounces grated Parmesan; 2 1/2 ounces minced garlic; 1 teaspoon kosher salt; 1 cup olive oil; Flour, for dusting; 15-ounce ball homemade or store-bought pizza dough; Semolina, for dusting; Olive oil, optional; 1 to 1 1/2 cups shredded mozzarella; 6 to 8 ounces grilled chicken, cut into 1-inch cubes; 2 tablespoons BBQ sauce, such as Salt Lick; 12 to 18 thin slices red onion; Handful sliced jalapenos, depending on heat preference

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Level: Easy

Total: 30 min
Active: 30 min

Yield: One 14-inch pizza

Level: Easy

Total: 30 min
Active: 30 min

Yield: One 14-inch pizza

Ingredients

Cilantro-Walnut Pesto:

3 bunches cilantro

5 1/4 ounces walnuts

2 3/4 ounces grated Parmesan

2 1/2 ounces minced garlic

1 teaspoon kosher salt

1 cup olive oil

Pizza:

Flour, for dusting

15-ounce ball homemade or store-bought pizza dough

Semolina, for dusting

Olive oil, optional

1 to 1 1/2 cups shredded mozzarella

6 to 8 ounces grilled chicken, cut into 1-inch cubes

2 tablespoons BBQ sauce, such as Salt Lick

12 to 18 thin slices red onion

Handful sliced jalapenos, depending on heat preference

Directions

Special equipment:

Pizza peel, pizza stone

For the pesto: In a food processor, process the cilantro, walnuts, cheese, garlic and salt, adding one at a time until combined. 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 is fully incorporated. Continue to process until smooth.
For the pizza: Insert a pizza stone into the oven and preheat to 650 degrees F. Liberally flour a work surface. Place the dough on the counter to stretch into a 14-inch pizza pie. Once shaped, place on a pizza peel dusted with semolina. First, use a spatula to spread enough cilantro pesto onto the dough to just cover the base, about 1/4 cup, being careful not to tear your dough. Use a little bit of oil to help spread the pesto if needed. Sprinkle the mozzarella over the pesto. Toss the grilled chicken into the BBQ sauce, then place the BBQ chicken evenly on the dough. Top with the red onion and jalapeno slices.
Carefully slide the pizza onto the baking stone. Cook, turning once halfway until your crust turns golden brown with a few darker spots charring, about 6 minutes. Enjoy!

Cook’s Note

This pizza should have a nice flavor balance between sweet from the BBQ sauce and spicy from the jalapenos. You can adjust it according to the way you like it.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.