| Cento Chicken and Vegetable Pizza | ||
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Prep. Time: 15 minutes Cook Time: 20 minutes Crust: 16 oz packaged pizza dough, room temperature or 12" premade crust 2 tsp Cento Extra Virgin Olive Oil 2 tsp Cento Grated Parmesan Cheese Toppings: 14 oz Cento Quartered Artichokes, halved 1 tbsp Cento Extra Virgin Olive Oil 3 Bellino Whole Garlic Cloves, cracked ¼ lb chicken breast, cut into strips Salt and Cento Ground Black Pepper 1 cup part-skim Ricotta cheese 10 oz Cento Sundried Tomatoes, drained and lightly chopped 1 cup shredded mozzarella cheese 12 fresh basil leaves, thinly sliced |
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| Preheat oven to 450° F. Lightly grease 12-inch nonstick pizza pan, or heat pizza stone. Form pizza crust by hand or with rolling pin; drizzle 2 tsp oil on crust and spread to edges of crust. Sprinkle Parmesan cheese evenly over entire crust. In a small pan, heat oil over medium-high flame. Add cracked garlic and chicken; season with salt and pepper to taste and lightly brown chicken, approximately 3-5 minutes. Chop chicken and garlic and set aside. Evenly spread chicken, garlic, artichokes and sundried tomatoes over pizza crust. With teaspoon, gently add small dollops of ricotta randomly over surface of crust. Lightly sprinkle mozzarella over entire pizza. Bake pizza, on middle rack, for 15 minutes, or until crust is golden brown and cheese has melted. Allow pizza to cool before slicing. Serves 4. |