Pizza with roasted chicken is made very quickly.
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| Image Source - Google | Image by - foodandwine |
Materials
- 1 tablespoon unsalted butter
- Separate 3 parts into large leaks, cut only white and light green, 1/4 inch thick.
- 2 cups chopped skinless roast chicken (from 2 legs)
- 1/2 pound fontina cheese, shredded (2 cups)
- 1/3 cup spicy oil fried olives, peeled and chopped thick
- Salt and fresh pepper
- 1 pound of pizza flour at room temperature
- 1 teaspoon extra virgin olive oil
Instructions
Step 1
Preheat the oven to 500, heat the pizza stone, or grease it on a large baking sheet. Melt the butter in a large pan. Then add the garlic and cook well over medium heat until soft. But still, fresh greens for about 5 minutes, pour it into a pot and let cool. Serve with half a fontina chicken and olives and season with salt and pepper.
Step 2
Slowly roll the dough into 14 inch balls or straighten d Spread the chicken and leek mixture over the dough, leaving a 1-inch crust on top of the crust. Sprinkle season with remaining fontina and season.
Step 3
Slide the pizza on the hot stone and if on the stone bake for 10 minutes or 16 minutes on a baking sheet so that the crust is not golden and the cheese is not boiling. Place the pizza on a rack and allow to cool slightly before serving.
