Chicken kebab, bacon, bell pepper, and jalapeño on a white cream base. Inspired by Pepe Bianco from the Da Grasso menu.
Ingredients
Preparation
- 1
Fully bake and slice the chicken kebab meat. Pan-fry the bacon, drain the jalapeño.
Spread the cream base thinly. Dry the jalapeño from its brine, and drain the bacon after pan-frying. With a white base, it's easy to overlook how much liquid other toppings contribute.
- 2
Spread 35 g of cream on 250 g of dough, leaving the rim clear.
- 3
Spread the measured toppings on the dough before baking: mozzarella, prepared chicken kebab meat, bacon, bell pepper, jalapeño, oregano.
- 4
Bake according to your dough and oven settings until the base and rim are baked and the cheese melts.
- 1
Wait a minute, slice, and serve.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
