Recipe courtesy of Spartan Pizza

The Agamemnon

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: One 14-inch pizza
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Ingredients

Cilantro-Walnut Pesto:

Pizza:

Directions

Special equipment:
Pizza peel, pizza stone
  1. 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.
  2. 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.
  3. 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.

Fudge Factor

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