Roasted Chicken & Leek Pizza

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Ingredients

• 1 tablespoon unsalted butter
• 3 large leeks, white and tender green portions only, sliced crosswise 1/4 inch thick and separated into rings
• 2 cups shredded skinless roasted chicken (from 2 legs)
• 1/2 pound Fontina cheese, shredded (2 cups)
• 1/3 cup spicy oil-cured olives, pitted and coarsely chopped
• Salt and freshly ground pepper
• 1 pound pizza dough, at room temperature
• 1 teaspoon extra-virgin olive oil

Procedure

1. Preheat the oven to 500°. Preheat a pizza stone or generously oil a large baking sheet. Melt the butter in a large skillet. Add the leeks and cook over moderate heat until just softened but still bright green, about 5 minutes. Transfer to a bowl and let cool. Stir in the chicken, half of the Fontina and the olives and season with salt and pepper.
2. On a lightly floured surface, roll or stretch the dough to a rough 14-inch round. Transfer the dough to a floured pizza peel or rimless cookie sheet, or to the oiled baking sheet. Spread the chicken and leek mixture on the pizza, leaving a 1-inch border of dough. Brush the border with the olive oil. Sprinkle the remaining Fontina over the top and season with pepper.
3. Slide the pizza onto the hot stone, if using, and bake for about 10 minutes on the stone or 16 minutes on the baking sheet, until the crust is golden and the cheese is bubbling. Transfer the pizza to a rack and let cool slightly before serving.

You can serve at least 4 slices of roasted chicken and leek pizza with the whole ingredients. It’s an easy to make recipe that you can do at home. Give it a try!

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Summer fun will never be complete without a delicious summer recipe. There are so many summer recipes out there but one recipe stands out above the rest. It’s the Squash & Arugula recipe for you and your family. This is a delicious summer pizza that everyone will surely love. The Squash & Arugula recipe is so easy to prepare and will only take you around an hour to make.

Summer Pizza: Squash & Arugula Recipe

Image via: Delish

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Ingredients

• 1 Perfect Neopolitan Pizza Dough , portion
• Grated Parmigiano-Reggiano cheese, for sprinkling
• 3/4 cup(s) shredded Fontina cheese
• 2 ounce(s) (about 1/2 a small squash) thinly sliced summer squash
• 1 teaspoon(s) chopped rosemary
• 2 Calabrian red chiles, chopped
• 1/2 cup(s) arugula leaves

Image via: Smith & Ratliff 

Procedure

1. Set a pizza stone on a rack in top third of oven. Preheat oven to 500 degrees F for at least 45 minutes. Meanwhile, remove the dough ball from refrigerator and let stand for 20 minutes.
2. Working on a floured surface and using your fingers, press and stretch dough out to a 10-inch round, working from center toward the edge; avoid pressing on outermost edge. Transfer dough to a lightly floured pizza peel. Spread Parmigiano-Reggiano and Fontina cheeses onto dough, making sure to leave a 1-inch border around edge, and top with squash, rosemary, and chiles.
3. Turn oven to broil for 5 minutes, then return it to 500 degrees F. Slide pizza onto pizza stone, opening and closing oven door as quickly as possible. Bake until bottom is lightly charred and toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking. Top pizza with the arugula before serving.

The whole process should produce a delicious 10-inch summer pizza recipe. Serve it while it’s hot. Don’t forget to pair it with your favorite refreshments. In case you’re alone and can’t consume the whole pizza, place it in your fridge and reheat when needed.

For more food recipes on Stagetecture, click here.