PIZZA OR PASS
The Emerald Mediterranean Heatwave
A vibrant explosion of flavors featuring a rich pesto base topped with spicy chicken and savory pork, balanced by the tang of goat cheese and a sweet balsamic finish.
Ingredients
Sauce
Pesto
Cheese
FetaGoat Cheese
Protein
Spicy ChickenGround Pork
Toppings
Fresh BasilBell PeppersArugulaFresh Tomatoes
Finishes
Balsamic GlazeCrushed Red Pepper FlakesGround Parmesan
How to Make It
Dough72-hour cold-fermented high-hydration dough (70%) for a light, airy cornicione (crust). Bring to room temperature 2 hours before stretching.
SauceSpread a thin, even layer of high-quality chilled basil pesto across the dough, leaving a 1-inch border.
- 1Pre-cook the ground pork in a skillet until fully browned and crumbled; ensure the spicy chicken is cooked and sliced into bite-sized pieces.
- 2Preheat your oven with a pizza stone or steel at 500°F (260°C) for at least 45-60 minutes.
- 3Stretch the dough to a 12-inch circle on a lightly floured surface or parchment paper.
- 4Apply the pesto sauce base and evenly distribute the browned pork and spicy chicken across the surface.
- 5Layer on the thinly sliced bell peppers and diced fresh tomatoes.
- 6Crumble both the feta and goat cheese over the top, concentrating them in small dollops for varied texture.
- 7Transfer the pizza to the oven and bake for 7-10 minutes until the crust is charred and the bottom is crisp.
- 8Immediately after removing from the oven, scatter the fresh arugula and hand-torn basil leaves over the hot surface.
- 9Finish with a zig-zag drizzle of balsamic glaze and a final seasoning of ground parmesan and crushed red pepper flakes.
Chef's Tip
To prevent the pesto from oxidizing and turning brown in the high heat, ensure your proteins and cheeses cover a good portion of the sauce, and always apply the fresh greens after the bake to maintain their vibrant color and crunch.