Chicken and Fresh Tomato Pizza
This pizza captures some of the favorite flavors of summer — grilled chicken, fresh tomatoes, and fresh herbs — on a dense bread crust.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe Focaccia Crust dough
- 2 tablespoons olive oil
- 1 cup Pesto Sauce
- 1 cup shredded Parmesan cheese
- 3 cups diced fresh mozzarella cheese
- 3 cups grape tomatoes, halved lengthwise
- 2 grilled chicken breast halves, diced
- ¼ cup fresh basil ribbons
- Freshly ground black pepper to taste
Roll focaccia dough into two 12-inch circles. Grease deep-dish pizza pans with olive oil and press dough into the pans. Bake at 400° for 15 minutes, or until focaccias have just begun to brown.
Remove from oven and spread Pesto Sauce over each crust. Sprinkle with the Parmesan cheese. Distribute 1 cup diced fresh mozzarella evenly over the pizzas. Dot pizzas with grape tomato halves, followed by the diced chicken, basil ribbons, and the remainder of the mozzarella.
Add freshly ground black pepper to taste. Return pans to oven and bake for 10 minutes, or just long enough for mozzarella to melt and tomatoes to soften. Remove from oven and let stand for a few minutes before slicing.
