Courtesy of Glenn Cybulski
Persona Neapolitan Pizzeria, Santa Barbara, CA
12 ounces pizza dough,
4 ounces chipotle sauce
4 ounces shredded chicken
4 ounces fresh mozzarella
3 ounces pico de gallo
Drizzle crème fraiche
Hand stretch your dough ball to inches in diameter.
Ladle chipotle sauce on crust and take it to within ½-inch of edge the edge.
Spread cheese to within ½-inch of edge of crust.
Spread chicken evenly over pizza.
Bake pizza until golden brown and ready to serve.
Cut pizza into eight slices.
Remove from oven and sprinkle the Pico de gallo over pizza.
Drizzle chipotle sauce in a zig zag motion over pizza.
Drizzle crème fraiche over pizza in an opposite zig zag motion.
“This pizza carries a total food cost of $2.18 in my shop. I price it at $11 and make a profit of $8.22. This pizza has won two Double Gold Medals and 4 Gold Medals at the Sonoma County Harvest Fair.” ~ Glenn Cybulski.