On deck: Golden Lantern Pizza

On deck: Golden Lantern Pizza

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Cal-Mex…what is it? What does that mean? I know one thing – we all love it!

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

For me, it’s using California ingredients and infusing Mexican cooking techniques. With this month’s recipe, we do just that. California is a gold mine for amazing produce. I can’t believe how much different the products taste here. It really is something special. Our new pizzeria is located in the Lantern District of Dana Point and a major street connecting through is called Golden Lantern. I named this pizza after that street in honor of this city, it’s people and for all our employees who call this place home. We use smoked mozzarella as a base, chipotle marinated chicken, pineapple pickled peppers, citrus pickled onions, cilantro and of course the king of all California, the avocado.

Chris Decker is the managing partner at Metro Pizza in Las Vegas, NV. Instagram: @everything but anchovies

On deck: Golden Lantern Pizza

Author:

Type of recipe: pizza

  • ½ pound Fresno or Serrano pepper
  • 1 cup pineapple juice
  • 1 cup of water
  • 1 tablespoon of sugar
  • ½ tablespoon salt
  • 1 large red onion, thinly sliced
  • 1-2 lemons
  • 1-2 avocados, remove the skin
  • 1 lemon
  • Coriander for garnish
  • Smoked mozzarella
  • Rotisserie chicken, pick and shred chicken and discard the skin (store bought is fine to try this recipe)
  1. For pineapple pickled peppers: Thinly slice peppers and set aside in a â…™ pan (Cambro).
  2. Put pineapple juice, water, sugar and salt in a saucepan and bring to the boil.
  3. Once boiling, pour over the peppers, cool to room temperature, then date, cover and refrigerate for up to a week.
  4. For citrus-pickled onions: Add thinly sliced ​​onions to a container and squeeze fresh lemon juice over them.
  5. Stir with a fork and cover. You’ll need to stir a few hours later to make sure all the onions marinate in the lemon juice.
  6. Refrigerate for up to a week.
  7. For avocado: Squeeze lemon or lime juice and mash with a fork. Make sure you still keep some of the fruit and don’t make a mash.
  8. For the pizza: Roll out a 10-ounce ball of dough to desired thickness and add to a floured pizza shell.
  9. Top the dough with 3 ounces of smoked mozzarella and 2 ounces of shredded chicken.
  10. Bake pizza at 550 F for 8-10 minutes.
  11. When the pizza is finished baking, set it aside on a wire rack.
  12. Slice the pizza and sprinkle pickled peppers, citrus pickled onions, cilantro and avocado over the top. Enjoy

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