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| Mojo de Ajo Pizza with Blackened Chicken and Serrano Peppers |
Remember our first post? Well now we're trying to show you how to make it rain Mojo de Ajo in different recipes.
There will be no leftovers when you make this pizza, especially if you make the dough, which is really easy. Don't roll your eyes. Shut up and make some fresh pizza dough.
FRESH DOUGH
Click Here
Do it.
PIZZA INGREDIENTS
1/2 cup Mojo de Ajo (see recipe)
2 chicken breasts halved lengthwise (like this)
4 tablespoons Emeril's Essence seasoning (or another blackening seasoning)
1 lb fresh mozzarella cheese, sliced
2 fresh roma tomatoes, sliced
4-6 fresh serrano peppers, diced
Extra mozzarella (if desired)
Salt and Pepper
1. After you've done you're culinary duty and MADE THE DOUGH, you can use a rolling pin, wine bottle, whipped cream can, PBR tall boy, or any cylindrical device to stretch the dough to the desired diameter that will match your pizza pan. You should all see by the pictures that I don't pretend to have worked in a pizza shop. So even if your dough ends up looking like Quasimodo made it, you'll love the way it tastes.
2. In the waiting stages of the dough, preheat your grill. Cut the chickens in half (see picture), season them with Emeril's Essence, and throw them on the grill for about 2-4 minutes on each side. When they're done, let them rest for a few minutes, then slice or dice 'em - however you want to bit into them on the pizza.
3. Preheat your oven to 450 degrees. Spread the Mojo on the pizza just like a pizza sauce. Rub a little extra on the crust if you can.
4. Layer the chicken, diced serranos, and sliced tomatoes on the pizza. Cover them with the slices of fresh mozzarella.
5. Sprinkle a nice size pinch of kosher salt on the pizza, as well as some pepper.
6. Bake at 450 degrees for 15-20 minutes. Take it out when the crust is golden, and the cheese is bubbly.
7. Let it cool for 5 minutes before slicing. Now EAT.
1 lb fresh mozzarella cheese, sliced
2 fresh roma tomatoes, sliced
4-6 fresh serrano peppers, diced
Extra mozzarella (if desired)
Salt and Pepper
1. After you've done you're culinary duty and MADE THE DOUGH, you can use a rolling pin, wine bottle, whipped cream can, PBR tall boy, or any cylindrical device to stretch the dough to the desired diameter that will match your pizza pan. You should all see by the pictures that I don't pretend to have worked in a pizza shop. So even if your dough ends up looking like Quasimodo made it, you'll love the way it tastes.
2. In the waiting stages of the dough, preheat your grill. Cut the chickens in half (see picture), season them with Emeril's Essence, and throw them on the grill for about 2-4 minutes on each side. When they're done, let them rest for a few minutes, then slice or dice 'em - however you want to bit into them on the pizza.
3. Preheat your oven to 450 degrees. Spread the Mojo on the pizza just like a pizza sauce. Rub a little extra on the crust if you can.
4. Layer the chicken, diced serranos, and sliced tomatoes on the pizza. Cover them with the slices of fresh mozzarella.
5. Sprinkle a nice size pinch of kosher salt on the pizza, as well as some pepper.
6. Bake at 450 degrees for 15-20 minutes. Take it out when the crust is golden, and the cheese is bubbly.
7. Let it cool for 5 minutes before slicing. Now EAT.
