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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

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