Our herb and vegetable gardening is already starting to pay dividends. Nothing beats stepping outside the back door and selecting fresh ingredients for a perfect summer pizza. Here's a recipe for my first of the season. Please note that I constantly reference "fresh." This is paramount to success.
Chicken B-Que Pizza
1 large flatbread pizza crust
2 Tbl. olive oil (preferably from Italy)
Leftover scraps from a rotisserie chicken (preferably from Sendik's)
B-que Sauce (I prefer Sweet Baby Ray's; but suit yourself)
Fresh picked green onions, peppers and tomatoes
Fresh oregano, italian parsley, basil and rosemary
Freshly grated mozzarella and cheddar cheeses
Freshly ground romano cheese
Heat pizza stone in 450 degree oven. Place crust on stone. Drizzle olive oil to cover. Bake 7 minutes. Take out of oven. Turn crust over on stone. Side with olive oil will bake on stone while you top with other ingredients. Word to the wise: I like to de-seed the tomato before placing on the crust. This tends to reduce the amount of water on the crust and increased the crispy texture.
Bake until cheese turns slightly brown. Remove from oven and cool a few minutes before slicing.
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