The Only Pizza Youll Ever Want Again Chicken Sun Dried Tomato Broccoli Ricotta Mozzarella And Basil Recipes

Steps:

• In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1½ cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, ¼ cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour.
• Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1½ hours.
• Pre-Heat Oven to 500°.
• On a 16-inch nonstick pizza pan or peel, stretch out your dough and form the pizza crust. Drizzle 4 teaspoons of the olive oil on the crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with grated Parmesan.
• Heat a small nonstick pan over medium-high to high heat. Add oil, cracked garlic, and chicken and season with salt and pepper to taste.
• Brown chicken breast until lightly golden all over, 3 to 5 minutes.
• Chop sautéed chicken and garlic into small pieces on a cutting board.
• To assemble pizza, dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon.
• Dot ricotta with chopped broccoli bits and cooked chopped chicken. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges.
• Complete the assembly with a thin layer of shredded mozzarella.
• Place pizza in oven on middle rack and lower heat to 450°. Bake for 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 for 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza cutter and serve.

Steps:

• In a skillet, heat half the olive oil, add the onion and cook over medium heat until slightly browned; remove and set aside.
• In the same skillet, cook the garlic until slightly browned, about 2 minutes.
• In a blender, puree the garlic, sun-dried tomatoes, and the pizza sauce.
• Mixture should be easily spreadable, though somewhat dry.
• Add the remaining olive oil to the skillet and cook the chicken until done, adding salt and pepper to taste.
• Spread the sauce on the pizza, top with the chicken and onions then the cheese, and add italian seasoning.
• Cook according to package directions.

Steps:

• 1) Preheat oven to 500 degrees F.
• 2) 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.
• 3) In a small covered saucepan, bring 2 inches water to a boil.
• 4) 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.
• 5) 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.
• 6) 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.
• 7) 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.