A new and healthier twist on traditional pizza.
1 package (16 ounces) pizza dough, brought to room temperature
2 teaspoons extra virgin olive oil
2 tablespoons grated Parmigiano-Reggiano
Toppings1/3 pound broccoli (1/3 head)
1 tablespoon extra virgin olive oil
3 cloves cracked garlic
1/2 pound chicken breast, cut into strips as for stir fry
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun-dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese
12 to 15 leaves fresh basil, torn or stacked and thinly sliced
Heat oven to 500°F.
For crust: On 12-inch nonstick pizza pan, stretch out dough and form pizza crust. Drizzle olive oil on crust; with pastry brush, spread it over the dough to the edges. Sprinkle dough with grated Parmigiano-Reggiano.
For toppings: 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. Cover and cook for 3 to 5 minutes. Drain broccoli; cool slightly, then chop into small pieces.
Heat small nonstick pan over medium-high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken until lightly golden all over, 3 to 5 minutes. Cool slightly, then chop 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 tomatoes, scattering around pizza to edges. Top with a thin layer of shredded mozzarella.
Place pizza in oven on middle rack and lower heat to 450°F. Bake for 12 minutes, or 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 basil. Cut into 8 slices using pizza wheel and serve. Yields 4 servings.
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