To prepare the Lemon Rosemary Chicken: Combine limoncello, olive oil, honey, zest and lemon juice in bowl. Mix in rosemary leaves, garlic, salt and red pepper flakes. Pour mixture into a 1 gallon resealable bag; add chicken tenders and marinate for 6 to 24 hours in the refrigerator. When ready to grill, remove chicken from marinade then grill over high heat until cooked through. Slice chicken into one to two-inch chunks and set aside until ready to use.
To prepare Rosemary Roasted Potatoes: Preheat oven to 400°F. Soak potatoes in cold water for five minutes, then drain. Toss potatoes and peppers in olive oil with rosemary, salt and pepper. Spread on baking sheet and roast for 20 to 30 minutes, until the potatoes are fork tender. Remove from oven and set aside until ready to use. Remove serrano pepper slices if you want less spice.
To prepare Avocado Lemon Crème Fraîche: Combine all ingredients in food processor and pulse until smooth and creamy. Set aside until ready to use.
To prepare Pizza and Toppings: Preheat oven to 575°F. Stretch dough ball to approximately 12 inches. Cover the base with sliced Mozzarella cheese. Evenly layer two to three ounces of grilled chicken pieces, Gouda cheese, Toma cheese, fresh Mozzarella cheese, one ounce Rosemary Roasted Potatoes and julienned red onion. Add sous vide egg in the center before placing pizza in oven. Bake five to seven minutes, until the crust is a rich, dark brown and the cheese is bubbling all over. Remove from oven and add a swirl of Avocado Lemon Crème Fraîche and a sprinkling of arugula. Serve with a wedge of lemon.
Recipe developed by Bill Crawford, Righteous Slice, Rexburg, Idaho
Real California Pizza Contest Tournament of Champions, 2023
