Roasted Chicken And Leek Pizza
Rotisserie chicken, store-bought, makes a great topping for this fast spicy pizza. Stop by a local pizzeria and pick up a pound of pizza dough and you've got it made! Food & wine magazine, grace parisi's contribution.
Steps
Preheat the oven to 500f.
Preheat a pizza stone or generously oil a large baking sheet.
Melt the butter & crushed red pepper flakes 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 , and crushed red pepper.
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.
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 .
Ingredients
unsalted butter, leeks, roasted chicken meat, fontina cheese, oil-cured olives, salt & freshly ground black pepper, crushed red pepper flakes, pizza dough, extra virgin olive oil