Summer Vegetable and Chicken Pizza
This is a deliciously filling yet light pizza that uses leftovers, no tomato sauce and only cubes of cheese. You can leave out the chicken or substitute with cooked lentils of any kind. Yum!
Feeds two or three, served with a fresh leafy salad and a crisp white wine or your favourite craft beer.
Topping quantities outlined below are only guidelines. Adjust them as you wish.
Half of a thinly sliced orange pepper
Half of a thinly sliced medium onion
Half of a thinly sliced zucchini
1 c. cubed/grated mozzarella
3 tbsp grated parmesan cheese
2 c. cooked ground chicken
2 sprigs rosemary
1 tbsp olive oil
- Layout any homemade or store bought fresh pizza dough, naan or pita bread on a lightly oiled sheet of parchment paper placed on a baking sheet. I usually use homemade or store bought dough on a rectangle cookie sheet, in keeping with the al taglio or al trancio (sold by square piece or “by the cut”) style pizza in Italy.
- Assemble your pizza by evenly layering (in this order) the vegetables, ground chicken, cubed mozzarella and sprinkling the parmesan cheese and rosemary (leaves only) on top.
- Bake your pizza at 220 C or 425 F for at least 20 minutes. Until golden brown.
- Remove from oven, slice while hot, allow to cool slightly, until comfortable to enjoy.