I’ve been making a wedding cake for a friend this week, so things have been sort of hectic. The night that I was doing all of my major baking, I still had to eat, and I decided to do a quick pizza. Normally, I would make my own pizza dough, but I simply didn’t have time for that this week, so for the first time, I bought a pre-made Boboli crust.
It wasn’t bad, and it certainly made the pizza process a LOT quicker, but I prefer to make my own pizza crust, and next time, I will.
For this pizza, I opted for no sauce, and just brushed a generous amount of olive oil on the crust. If you absolutely have to have sauce on your pizza, then I would do a white sauce with this one. If I had had some Kalamata olives and roasted red peppers in my fridge, I would have added them, but even without, the pizza was really good. Try it tonight!
ROSEMARY CHICKEN PIZZA
1 small, personal pan size, Boboli pizza crust (or make your own!)
Diced cooked chicken
Thinly sliced onion
2-3 sprigs fresh rosemary, chopped
Small handful fresh parsley, chopped
Crumbled feta cheese
Freshly grated Parmesan cheese
Salt and pepper
Preheat your oven to 450 degrees. Brush the pizza crust with olive oil; sprinkle with salt and pepper.
Scatter everything over the pizza crust and grate a little Parmesan cheese on top. Bake for 10 minutes.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg