Pizza Dough (I made 9 oz balls)
Cilantro Pesto (recipe follows)
oil for the grill
Kosher salt and black pepper, to taste
1 stick melted butter to brush on pizza dough
1 cup Monterey Jack cheese, grated
1/2 white onion, thinly sliced
1 poblano or Anaheim chile, roasted (I cut it and then roasted it. The result was dry which was good for the pizza)
Garnish:
fresh cilantro, minced
1/2 cup diced tomatoes
Pollo Asado
2 pounds boneless, skinless chicken breasts
Marinade
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
½ cup olive oil
Instructions
- Mash together the garlic, jalapeno, cilantro, salt and pepper to make a paste. Put the paste in a glass jar or plastic container.
- Add the lime juice, orange juice, vinegar and olive oil. Shake it up really well to combine.
- Place the chicken in a large baking dish and pour the marinade over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the chicken for more than 8 hours though or the fibers will break down too much and the meat gets mushy.
- Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking.
- Pull the chicken out of the marinade and season the it on both sides with salt and pepper.
- Grill (or broil) the chicken for 7 to 10 minutes per side, turning once, until cooked through; no pinkness.
- Remove the chicken to a cutting board and let it rest for 5 minutes to allow the juices to settle.
- Dice the chicken.
Basil Pesto
2 cups packed fresh cilantro leaves
2 cloves garlic
¼ cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
½ cup freshly grated Pecorino cheese
Do not make the pesto too far in advance, it will turn a brownish color.
- Combine the cilantro, garlic and pine nuts in a food processor and pulse until coarsely chopped.
- Add ½ cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
Pizza Dough
Prepared Pizza Dough, enough for two 9 inch pizzas
or1 box Hot Roll Mix
If using the hot roll mix, prepare according to the package instructions for pizza dough. The Pollo Asado is spicy, so I like using the hot roll mix as apposed to regular pizza dough because it has a slight sweetness that goes well with the spice.
- Divide the dough into two equal portions and form into two balls. Pat oil on the top of the dough, cover with plastic wrap and allow to rise.
- Punch down the dough and roll out with a rolling pin into two 9 inch circles.
Place dough on a greased cookie sheet.
Assemble the Pizzas
- Brush dough with melted butter. (called for 1 stick total)
- Drizzled pesto over the dough. (I think we had a thick layer which was too much)
- Dice the chicken and spread evenly between both pizzas.
- Cut the chiles in half and remove the stem and seeds. Cut into thin strips.
- Spread the chiles and sliced onions over the pizzas.
- Top the pizzas with grated Monterey Jack cheese. (calls ½ cup per pizza)
- Season with salt and pepper.
- Bake until dough is cooked through and the crust is golden brown.
- Garnish with minced cilantro and diced tomato. (I forgot the tomatoes)