Ingredients: |
Ingredients: Chicken:
2 T extra-virgin olive oil
1 T lemon juice
1/8 tsp dried oregano
1/8 tsp dried basil
1 clove garlic, minced
1 (4 oz) boneless skinless chicken breast
Salt and freshly ground black pepper, to taste
Broccoli:
1/2 cup broccoli florets
1 quart water
1 tsp kosher salt
Pizza:
1/4 cup grated mozzarella
2 T grated aged provolone
2 T grated fontina
1 T grated Parmesan
All-purpose flour for stretching dough
Cornmeal, for dusting peel
1 (7 oz) ball Basic Pizza Dough (see prev recipe)
Extra-virgin olive oil, for brushing the dough
1 1/2 T ricotta cheese (part skim or whole milk)
Crushed red pepper flakes
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Directions: |
Directions:1. Position oven rack in the lowest position of the oven; place a pizza stone on the rack. Preheat the oven to 450º.
2. For the Chicken: Combine the oil, lemon juice, oregano, basil and garlic in a quart-size zip-top bag; seal the bag and shake to thoroughly mix the ingredients. Season the chicken breast with salt and pepper. Place the chicken in the marinade, reseal the bad and marinate in the refrigerator for 20 minutes.
3. Cook chicken on grill until internal temperature 160 to 165º. Allow chicken to rest for 10 minutes. Slice the chicken in 1/2 in strips; set aside.
4. For the Broccoli: Bring water and salt to a boil in small sauce pan. Add the broccoli and cook until just crisp-tender, about 2-3 minutes. Drain the broccoli, then immediately plunge into a bowl of iced water to stop the cooking process. Immediately drain the cooled broccoli in a colander, then transfer to a paper towel.
5. For the Pizza; Combine the mozzarella, provolone, fontina and Parmesan in a small mixing bowl; stir to mix evenly.
6. Lightly dust the worksurface with flour. Shape the dough ball into approximately 9-inch crust. Sprinkle a little cornmeal on a pizza peel, carefully transfer the crust to the peel.
7. Lightly dust the surface of the crust with olive oil. Top the crust with ricotta cheese, spreading it evenly and leaving 3/4 in boarder around the edge of the pizza. Sprinkle the mozzarella mixture evenly over the ricotta. Top the cheese with the sliced chicken and broccoli florets, distributing both evenly.
8. Immediately, use the peel to transfer the pizza to the pizza stone. Bake until the crust is crisp and golden brown and the cheese is bubbly, about 8 to 10 minutes. Remove the cooked pizza from the oven and transfer to a wire rack. |
This recipe for White Pizza with Chicken and Broccoli is from