Instructions:
1 cup shredded mozzarella cheese, available on dairy aisle
12-15 leaves fresh basil, torn or stacked and thinly sliced
Preheat oven to 500 degrees. On 12-inch nonstick pizza pan, stretch out dough and form pizza crust. Drizzle olive oil on crust and spread it with a pastry brush over the dough to the edges.
Sprinkle crust with 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, 3-5 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, 3-5 minutes.
Chop sautéed chicken and garlic on a cutting board into small pieces.
To assemble pizza, dot crust with broccoli and chicken. Dot crust with spoonfuls of ricotta, spreading gently with the back of spoon. Add sliced sundried tomatoes, scattering around pizza to edges. Complete assembly with a thin layer of shredded mozzarella.
Place pizza in oven on middle rack and lower heat to 450 degrees. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges.
Remove from oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.
Tip: Put an individual serving size of chicken in Ziploc Brand Perfect Portions Bags right after purchasing and freeze in a Ziploc Brand Freezer Bag. That way, you don’t have to defrost more chicken than you need for a meal.
|
