Ingredients: |
Ingredients: Crust:
1 (16 ounce pkg pizza dough, room temperature
2 tsp extra-virgin oil
2 tbsp grated Parmigiano-Reggiano
Toppings:
1/3 lb broccoli
1 tbsp extra-virgin olive oil
3 cloves cracked garlic
1/2 lb chicken breast, cubed
salt and pepper
1 cup skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
12 to 15 leaves fresh basil, torn or thinly sliced
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Directions: |
Directions:Preheat oven to 500º. On a 12 inch pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 tsp extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tbsp grated Parmigiano-Reggiano. In a small covered saucepan, bring 2 inches of water to a boil. Separate broccoli tops into florets, discarding lower stalks. Salt water and add broccoli florets. Cook covered 3 - 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 until lightly golden all over, 3 to 5 minutes. 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 450º. 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. |
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