On Deck: Golden Lantern Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • ½ pound Fresno or Serrano pepper
  • 1 cup pineapple juice
  • 1 cup water
  • 1 tablespoon sugar
  • ½ tablespoon salt
  • 1 large red onion, thinly sliced
  • 1 -2 lemons
  • 1-2 avocado, remove skin
  • 1 lemon
  • Cilantro to garnish
  • Smoked mozzarella
  • Rotisserie chicken, pick and shred chicken and discard skin (store bought is fine to try this recipe out)
Instructions
  1. For pineapple pickled pepper: Thinly slice peppers and put aside into a ⅙ pan (Cambro).
  2. Add pineapple juice, water, sugar and salt to a pot and bring to a boil.
  3. Once boiling, pour over peppers, cool to room temp and then date, cover and refrigerate for up to a week.
  4. For citrus pickled onion: Add thinly sliced onion to a container and squeeze fresh lemon juice over.
  5. Stir with a fork and cover. You will need to stir a couple hours later to make sure all of the onions are marinating in lemon juice.
  6. Refrigerate for up to a week.
  7. For avocado: Squeeze lemon or lime juice and break apart with a fork. Be sure to still keep some body of the fruit and not make a mash.
  8. For the pizza: Stretch a 10-ounce dough ball to desired thickness and add to a floured pizza peel.
  9. Top dough with 3 ounces of smoked mozzarella and 2 ounces of shredded chicken.
  10. Bake pizza at 550 F for 8-10 minutes.
  11. When the pizza is finished baking, set aside on a cooling rack.
  12. Cut pizza and sprinkle pickled peppers, citrus pickled onions, cilantro and avocado over the top. Enjoy
Recipe by Pizza Today at https://staging-pizzatoday.kinsta.cloud/recipes/pizzas/on-deck-golden-lantern-pizza