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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Everyday Italian Ingredients:
1 tablespoon olive oil |
2 garlic cloves, minced |
1 teaspoon rosemary, fresh minced |
2 ounces pancetta, diced |
1 (28 ounce) can crushed tomatoes |
1/4 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
3 cups tomato sauce |
2 cups roasted cooked chicken, diced |
2 cups broccoli, cut into small bite-sized pieces |
1 1/2 cups mozzarella cheese, diced |
1/2 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
1 1/2 lbs pizza dough |
1/3 cup olive oil |
6 tablespoons parmesan cheese, grated |
Directions:
1. For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
2. Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
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