Thursday, April 12, 2012

Chicken and Olive Pizza with Lemon-Oregano Vinaigrette

Pizza night is always a great night at the Starke house. Dressing up dough is a creative process, and you can take it so many different places. This ended up as a type of fusion — sort of Italian-American-Greek, maybe. Or Argentinian. Why not?

{Printable Recipe}
1/2 lump pizza dough from Whole Foods (or wherever you buy pizza dough)
1/2 can green olives
1.5-2 cups roasted chicken
5 slices Provolone cheese

For the Dressing:
1/2 olive oil
1 lemon
1/4 tsp dried oregano
1/4 cup fresh parsley
1 anchovy
1 clove garlic
Salt & Pepper

Preheat the oven to 450 degrees. Roll out the dough and prick several times with a fork so that it doesn't get too bubbly. Slice the olives lengthwise.

Combine the ingredients for the dressing in a food process.

When the oven is ready, lay the dough down on the pizza rack, top with cheese and chicken. Let it bake for 7 minutes.

After 7 minutes, rotate the pizza 180 degrees and top with olives and dressing (dabble the dressing on the crust too to get a nice shiny halo around the dough).

It's like a haiku: 
Simple, balanced, tasty.
Man, I love pizza.


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