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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you prefer, you can use a 9 x 13 pan, put the entire chicken mixture in, and cover with the pizza dough. Ingredients:
1 tablespoon olive oil |
2 cloves garlic, minced |
1 teaspoon fresh minced rosemary leaves |
2 ounces bacon, diced, cooked |
28 ounce crushed tomatoes |
1/4 teaspoon freshly ground black pepper |
3 cups tomato sauce |
2 cups diced roasted chicken |
2 cups broccoli cut into small, bite-sized pieces |
1 cup diced mozzarella cheese |
1/4 teaspoon freshly ground black pepper |
1 pound pizza dough |
1/3 cup olive oil |
6 tablespoons grated parmesan |
Directions:
1. Special equipment: 6 (10-ounce) ramekins
2. For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and bacon. Saute until the bacon is crisp and golden, about 5 minutes.
3. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the pepper. Set aside.
4. Preheat the oven to 400 degrees F.
5. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella and pepper. Stir to combine.
6. 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.
7. 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.
8. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
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