1 16-ounce package pizza dough, brought to room temperature
2 teaspoons extra virgin olive oil
2 tablespoons grated Parmigiano-Reggiano
1/3 pound broccoli (from trimmed broccoli bin in produce section, 1/3 head)
1 tablespoon extra virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry, or chicken tenders
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
Preheat oven to 500 F. On 12-inch nonstick pizza pan, stretch out dough and form pizza crust. Drizzle olive oil on crust and spread it with a pastry brush over the dough to the edges.
Sprinkle crust with grated Parmigiano-Reggiano.
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. Cook, covered, 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.
Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper.
Brown chicken until lightly golden all over, 3 to 5 minutes.
Chop sauted 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 sliced sun-dried tomatoes, scattering around pizza to edges. Complete assembly with a thin layer of shredded mozzarella.
Place pizza in oven on middle rack and lower heat to 450 F.
Bake 12 minutes, 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 lots of torn or shredded basil.
Cut pizza into 8 slices using pizza wheel and serve. Yield 4 servings.
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