Tangy Chicken Pizza Name: Jill Kerman Base: Camp Pendleton Recipe: Makes Four 8-inch Pizzas Marinade: 1/2 cup plus1 TBSP extra virgin olive oil 3 and 1/2 TBSP fresh lime juice 2 large jalapeno peppers, trimmed and minced 1 garlic clove,peeled and minced (I use the minced garlic from a glass bottle. Saves time.) Pinch of fresh cilantro leaves Kosher salt About 1 and 1/4 lbs of skinned and boned uncooked chicken (I buy two of Tyson's precooked 12 oz. packagesand measure 4 cups from that.) Marinade the chicken in above mixture for 1 hour in the fridge. Caramelize: In a 10 in skillet or sautee pan, heat 2 TBSP extra virgin olive oil. Add 1 large peeled, trimmed and diced onion (whichever kind you prefer, and cook over medium heat for 15 minutes. Add 2 TBSP balsamic vinegar and cook 1 minute longer. Season with salt and pepper to taste. Topping: 2 cups grated mozzarella cheese from a bag 2 cups grated Fontina cheese (this cheese MAKES the pizza, so DON'T leave it out!) 6 Roma tomatoes, ends trimmed, cut into thin slices 1 cup cubed Asian Eggplant, sauteed or grilled Caramelized onions 1/2 cup jarred roasted bell peppers Bridgford White Bread Dough (defrost enough to make 24 ounces of dough.) Remove chicken from marinade, heat 1 TBSP of oil in a large skillet. Cook chick until JUST brown on all sides. Do not overcook. Remove from skillet and sat aside. Preheat oven to 500 degrees. Roll out dough to make four 8-inch rounds. Layer the pizza: Start with the mozzarella, then the Fontina, tomato, eggplant, Caramelized onions, cooked chicken, and peppers. Bake until pizza is well browned, 10-12 minutes. ENJOY!