The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil

Cook Time: 20 min
Level: Easy
Yield: 4 servings, 8 slices

Ingredients

Crust:

1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano

Toppings:

1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Directions

Preheat oven to 500 degrees F.

On a 12-inch nonstick pizza pan, stretch out your dough and form the
pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and
spread it with a pastry brush over the dough to the edges. Sprinkle
crust with 2 tablespoons grated Parmigiano-Reggiano.

In a small covered saucepan, bring 2 inches water to a boil. Separate
broccoli tops into florets, discarding lower stalks or reserving for
soup. Salt water and add broccoli florets. Cook covered 3 to 5
minutes. Drain broccoli and set on cutting board. Chop broccoli
florets into small pieces.

Heat a small nonstick pan over medium high to high heat. Add oil,
cracked garlic and chicken. Season with salt and pepper. Brown chicken
breast cut for stir-fry or tenders until lightly golden all over, 3 to
5 minutes. Chop sauteed chicken and garlic on a cutting board into
small pieces.

To assemble pizza, dot crust with chopped broccoli bits and cooked
chopped chicken. Dot crust with spoonfuls of ricotta and spread
ricotta gently with the back of your spoon. Add sliced sun-dried
tomatoes, scattering them around the pizza to the edges. Complete the
assembly with a thin layer of shredded mozzarella, about 1 cup. Place
pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12
minutes, until cheese is deep golden in color and crust is brown and
crisp at the edges. Remove pizza from the oven and let stand 5
minutes. Top with lots of torn or shredded basil. Cut pizza into 8
slices using pizza wheel and serve.

From: foodnetwork.com

Super Stuffed French Bread Pizza Rustica

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

1 (2 foot long) loaf French bread
1 pound sweet Italian sausage
1 tablespoon extra-virgin olive oil
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large cloves garlic, chopped
1 package frozen chopped spinach defrosted and squeezed dry
Salt and pepper
1 1/2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 pound sweet sopressata, from the deli, sliced thick, chopped
1/2 stick pepperoni, chopped
1 sack (10 ounces) shredded mozzarella
1 sack (10 ounces) shredded provolone
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes


Directions

Preheat oven to 425 degrees F.


Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.


Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.


Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!

From: foodnetwork.com