|Prepping the pizza...|
|Chicken Parm Pizza ready to eat...YUM!|
Want to give this recipe a try? It's from the Rachael Ray 2, 4, 6, 8 cookbook. Check it out for more great recipes. Meanwhile, plan to try this in the next week or so...
Cornmeal or flour, to handle dough
1 pizza dough - store bought or your favorite recipe (pizzerias sometimes sell dough too)
2 Tbs EVOO
1 lb ground chicken
3 garlic cloves, chopped
salt and black pepper
Handful of flat-leaf parsley, chopped
A couple pinches of red pepper flakes
A couple pinches of dried oregano
1 8-ounce can tomato sauce - or homemade
1 cup grated parmigiano-reggiano cheese
1-1/2 cups shredded provolone cheese
5-6 fresh basil leaves, shredded or torn
Preheat the oven to 425. (note - directions that follow are paraphrased from the original text)
Coat your hands and the work surface with a little cornmeal or flour. Form a 14-inch round pizza with the dough and place it on a stone or baking tray (I just form the dough directly on the stone with a little EVOO). Prick the dough with a fork in several places. Drizzle some EVOO over the dough and bake it for 10 minutes.
Meanwhile, heat the EVOO in a deep skillet over medium-high heat. Brown and break up the meat. To the browned meat, add the garlic, onions and season with salt and pepper. Cook for 5-6 minutes, then add the parsley, red pepper flakes, oregano, and tomato sauce. Heat through.
Remove the pizza dough from the oven after 10 minutes and top with the meat sauce and then with the cheeses. Return it to the oven and bake until it's golden and bubbly - about 10-12 minutes. Top the pizza with shredded basil, cut and serve.
This was the first time that I ever pre-baked the pizza dough and it turned out great. I have since applied this technique to all of our pizza creations.
What is your favorite pizza topping? Do you make your own or always order out?