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Roasted Tomato and Chicken Pizza

Roasting brings out the natural sweetness in the tomatoes, and together with the grilled chicken they make a great topping for this crisp pizza.

At a glance
Main Ingredient
Poultry
Cuisine Type
Italian
Menu Part
Entrée
Serves
1
Yield: 1

Ingredients

2 1⁄2 lb. fully ripened fresh Florida tomatoes
2 tbsp. balsamic vinegar
1 tbsp. extra-virgin olive oil
1⁄2 tsp. Italian seasoning
1⁄2 tsp. salt
1⁄4 tsp. ground black pepper
8 oz. pizza dough
1⁄2 cup shredded mozzarella cheese
8 oz. grilled boneless chicken breast, sliced
1⁄4 cup sliced kalamata olives
1⁄4 cup sliced pepperoni
1⁄4 cup shredded fontina cheese

Methods/Steps

1. Preheat oven to 300°F. Cut each tomato into 8 wedges. In a bowl, toss tomato wedges, vinegar, oil, Italian seasoning, salt and pepper. Arrange in a single layer on a shallow pan. Bake until tomatoes lose most of their moisture, about 2 hr.

2. Roll pizza dough into a 14 -in. circle; place in a pizza pan.

3. Sprinkle dough with mozzarella cheese. Top with chicken, olives, pepperoni, and fontina. Arrange tomatoes on top.

4. Preheat oven to 450°F. Bake pizza until crust is crisp and brown, about 15 min.

Related Terms:

Poultry, Italian, Entrée

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