 Pollo
Asiago Pizza
Chef Marshall Jett
of Veraci Pizza
Co-owner Errin Byrd explains that they make pounds at a
time, so they don't have exact measurements to give us. But take this
information, play with it and enjoy your own version of Veraci pizza (or
just head to a farmers market or their Seattle location and get the real
thing!).
Pollo Asiago Pizza
Crust
Veraci makes an ultra-thin crust that is cooked in
specially-designed wood-burning ovens at 850-1000°. They use apple wood
from Yakima.
Top the crust with garlic olive oil and three-cheese
blend (whole milk mozzarella, Romano, Parmesan).
Chicken Marinade
Olive oil
Sea salt
LOTS of fresh cracked pepper
Pizza Topping
Grilled and marinated chicken breast
Cherry tomatoes
Grilled green onions
Asiago cheese
Marshall won Best Entree with this recipe at Guest
Chef on the Waterfront 2010.
Veraci Pizza
500 NW Market St
Seattle, WA 98107
206-525-1813
www.veracipizza.com
November 2010 |
