Pyzanos Pizzeria Cholula Pizza


1 1/2 cups sautéed or roast chicken breast
1/4 cup Cholula® Hot Sauce
3/4 cup Tony’s Pizza Sauce
2 cups (8 oz) coarsely shredded whole milk mozzarella
3/4 cup red onion, thinly sliced
1 – 2 jalapenos chilies, including seeds, thinly sliced into rounds
1 tbsp garlic, minced
4 oz uncooked chorizo, cut into 1/2" chunks
vegetable oil cooking spray
unbleached bread flour for dusting
paprika for dusting


Position an oven rack on the second lowest level in the oven and place a baking stone on the rack. Position another rack in the upper third of the oven. Preheat the oven to 500



While the oven is heating, shred chicken and mix with the Cholula Hot Sauce. Set aside. Have all the other toppings measured, chopped, and ready for assembly.


Coat a 14" pizza screen or perforated pizza pan with cooking spray. Remove the dough from the plastic bag and place on a lightly flout work surface. Lightly dust the dough with flour. Using a rolling pin, roll the dough into a 10"circle round without rolling over the edges. Lift the dough and check to make sure the dough isn’t sticking to the work surface. Shake the excess flour from the dough.


ollowing the dough- tossing techniques, toss the dough until it is stretched to a 14" circle and place it on the prepared screen. Alternatively, lay the dough on the prepared pizza screen and gently stretch the dough into a 14" round.


To top the pizza: Spread the pizza sauce over the dough, leaving a 1" border. Arrange the chicken evenly over the sauce. Scatter the mozzarella over he top. Evenly distribute the onion, jalepenos, garlic, and chorizo over the cheese.


Place the pizza in the oven on the upper rack (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much). Bake the pizza until the crust is crisp and golden, 8 to 10 minutes. Using a peel, lift the pizza off the screen or pan and place the crust directly on the pizza stone.


Using the peel or wearing oven mitts, take the screen out of the oven and place on cooling rack. Bake the pizza until the bottom of the crust is golden brown - 3 to 4 minutes longer. Using the peel, remove the pizza from the oven and transfer to a cutting board. Dust the pizza very lightly with paprika. Slice the pizza into wedges and serve immediately.

Makes one 14-inch pizza; serves 4 to 6


Hot Spot

Pyzano’s Pizzeria
3835 East Castro Valley Blvd.
Castro Valley, CA 94522

Chef Bio

Tony Gemignani
Owner & Chef

Restaurant Bio

Pyzano's Pizzeria has been synonymous for award winning gourmet Pizza and world famous tossing. Pyzano’s PIzzeria is home to the world’s greatest pizza thrower.

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