The Funky Chicken Pizza That Has Jackson, Wyoming Dancing
Half a block off the town square in Jackson, Wyoming, beneath the historic Pink Garter Theater, sits a pizza joint that’s become a local legend. Pinky G’s Pizzeria opened in 2011 when chef and owner Tom Fett returned home after culinary school with a mission: fill a gap in town with quality pizza by the slice. “No one was doing pizza by the slice,” Fett explained to Guy. “Just needed to be up to par. We needed some good pizza in town.”
24 Hours of Marination Magic
The star of the show at Pinky G’s is the Funky Chicken Pizza, and the name alone had Guy intrigued. But it’s the preparation that sets this pie apart from anything you’d find at a typical slice shop.
The chicken gets a full 24-hour marinade treatment. Tom starts with chicken breasts, then adds fresh chopped basil, what Guy described as “a boatload of garlic,” lemon slices, and oil. After that day-long soak, the chicken hits a sheet pan and roasts in a screaming hot oven at 575 degrees for 25 minutes. When it came out, Guy’s reaction was immediate: “That smells awesome.”
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The pizza itself comes together on a hand-tossed dough—”the only way to go,” according to Tom—dusted with a cornmeal and flour mixture. The base layer is fresh basil pesto, followed by mozzarella cheese, that beautifully roasted chicken, artichoke hearts, red onions, and dollops of ricotta cheese. Into the 575-degree oven it goes for about 10 minutes.
Guy’s Verdict on the Funky Chicken
After letting the bubbling pesto cool (the pizza was so hot the pesto was literally boiling), Guy dug in and broke down exactly what makes this pizza work. “Roasting the chicken with the garlic—outrageous. Making your own pesto—over the top. A little bit of that ricotta coming in, creaminess, saltiness.”
The flavor profile reminded us of other standout poultry dishes Guy has featured, like the Ginger Fried Chicken or creative preparations like Island-Style Mahi-Mahi in Santa Fe—dishes where thoughtful technique elevates familiar proteins into something memorable.
Tips from the Pinky G’s Kitchen
Marinate long, roast hot: That 24-hour marinade isn’t just for show. The extended time allows the basil, garlic, and lemon to deeply penetrate the chicken. Then cooking at 575 degrees creates caramelization while keeping the meat juicy.
Hand-toss your dough: Tom insists it’s the only way. The texture and air pockets you get from hand-tossing can’t be replicated by a rolling pin.
Let it rest: When your pesto is boiling on top of the pizza, patience pays off. Give it time to cool before cutting in.
Where the Name Comes From
When Guy asked about the pizza’s quirky name, Tom’s answer was simple: “Funky chicken is just one of my favorite dances.” This prompted Guy to call his Aunt Paulie on the spot—apparently another funky chicken enthusiast—who gave a quick demonstration over the phone. It’s the kind of spontaneous moment that makes Triple D segments memorable, much like the characters Guy meets at spots like Legendary Shrimp Magazine in New Orleans.
If you’re passing through Jackson, Wyoming, and want pizza that’s worth the hype, Pinky G’s delivers. Find more Triple D destinations in our restaurant directory.