The Agamemnon

Recipe courtesy of Spartan Pizza
Show: Eat St. Episode: Food Fit for the Gods
TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: One 14-inch pizza
LEVEL: Easy

ingredients

CILANTRO-WALNUT PESTO:
  • 2 1/2 ounces minced garlic
  • 1 teaspoon kosher salt
  • 1 cup olive oil
PIZZA:
  • 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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!

Notes

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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.