Ingredients Weight Measure
Active dry yeast 3 tsp.
Sugar 1/2 tsp.
Salt 2 tsp.
White cornmeal, plain 1/4 cup
Unbleached flour 2-1/2 cups
Whole wheat flour 3 Tbsp.
Water, warm 1 cup
Extra virgin olive oil 1 Tbsp. + as needed

Chipotle Pepper Pesto

Ingredients Weight Measure
Red bell pepper, medium, roasted, peeled and seeded 4 ea.
White cornmeal, plain 1/2 cup
Parmesan cheese, grated 1/2 cup
Cilantro, leaves, fresh 1/4 bunch
Garlic, cloves, fresh 4 ea.
Kosher salt 1 Tbsp.
Black pepper, ground 1 tsp.
Sugar 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 5 Tbsp.
Liquid smoke 1 tsp.
Lime, fresh, juice of 1 Tbsp.

Creamy Chicken

Ingredients Weight Measure
Chicken breast, boneless, skinless 4 lbs.
Liquid smoke 3 tsp.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
Kosher salt 2 tsp.
Black pepper, ground 1 tsp.
All-purpose flour 1/2 cup
Extra virgin olive oil 1/2 cup
Heavy cream 2 qts.
Salt and pepper to taste

Corn and Pepper Relish

Ingredients Weight Measure
Yellow corn, on the cob, fresh 3 ears
Red bell pepper, medium 1 ea.
Green bell pepper, medium 1 ea.
Red onion, medium 1 ea.
Butter 8 oz.
Capers 1 Tbsp.
TABASCO® brand Garlic Pepper Sauce 1 tsp.
Kosher salt 2 tsp.
Lime, fresh, juice of 2 ea.
Sugar 3 Tbsp.


Ingredients Weight Measure
Grilled pizza crusts 4 ea.
Extra virgin olive oil 1/2 cup
Parmesan cheese, grated 1 cup
Mozzarella cheese, shredded 4 cups
Fontina cheese, shredded 2 cups
Creamy Chicken 1 recipe
Chipotle Pepper Pesto 1 recipe
Corn and Pepper Relish 1 recipe
Cilantro, fresh 1/4 bunch


  1. To prepare the Crust, in a large bowl, mix all dry ingredients. Add the water and oil and stir until the dough comes together.
  2. Knead the dough on the counter for about 3 minutes using a little extra flour.
  3. Put the dough in a lightly oiled bowl, cover and let rise for 2 hours.
  4. Punch the dough down and divide into 4 equal portions. Roll each portion into 14" circle. Place the dough circles on 14" pizza screens or pizza pans.
  5. Prepare a medium-hot grill. Lightly brush the crust with a little olive oil. Flip the crust over so the oiled side is on the grill and laying flat.
  6. After the dough bubbles up, lightly brush the top side with olive oil. The crust should be ready to flip over in about 1 minute. Flip it over and brown the other side lightly. The crust is ready for toppings when it is lightly brown on both sides. Remove from the grill and return to the pizza screens or pans.
  7. To prepare the Chipotle Pepper Pesto, roast the peppers in a 400°F oven or on a grill until charred. Peel and seed the peppers
  8. Roast the white cornmeal in a 400°F oven or in a sauté pan briefly until just tan colored.
  9. Put all the ingredients in a food processor and process until very smooth and of pesto consistency. Set aside for about 1 hour to develop flavors. Season with salt if necessary.
  10. To prepare the Creamy Chicken, cut the chicken into 1" cubes. Mix liquid smoke, TABASCO® Garlic Pepper Sauce, kosher salt and pepper and combine with chicken. Coat chicken pieces with flour.
  11. In a large, heavy sauté pan, heat olive oil on high heat. Sauté chicken until golden brown. Add heavy cream and turn down heat. Reduce to a thick sauce consistency. Adjust seasoning with salt and pepper. Set aside.
  12. For the Corn and Pepper Relish, shave corn off the cob with a knife. Clean peppers and cut into 1" cubes. Cut onions into 1" cubes also.
  13. Heat butter in a large, heavy sauté pan. Sauté peppers and onions until lightly brown. Add corn, capers, TABASCO® Garlic Pepper Sauce and salt. Brown lighlty. Squeeze limes and add juice to Corn and Pepper Relish. Toss in sauté pan until mixed together nicely.
  14. To assemble, heat oven to 400°F.
  15. Use pizza screens or a pizza pan to support each pie.
  16. Brush the top of 4 pizza crusts generously with extra virgin olive oil. Dust the top of the pizza crusts generously with the grated Parmesan cheese.
  17. Toss 1 cup of mozarella cheese and 1/2 cup fontina cheese on top of each crust.
  18. Divide Creamy Chicken recipe in equal parts among the 4 pizza crusts. Do not spread the chicken out, rather, scatter it in small mounds on top of the crust.
  19. Repeat with the Chipotle Pepper Pesto and the Corn and Pepper Relish, scattering over the top of the pizza crusts.
  20. Place the pizzas in the oven and bake for 8-10 minutes until bubbling and lightly toasted.
  21. Remove from oven and let rest 2-4 minutes. Sprinkle each pizza with sprigs of fresh cilantro, cut into 8 slices and serve.

Yield: 12-20 servings