Chicken Broccoli Pizza

I made this pizza on Friday, it was delicious with all of the same wonderful flavors of chicken and broccoli pasta. Does anything say weekend quite like pizza? I don’t think so.  There are so many different possibilities and with store bought dough, it doesn’t get much easier.  Of course you can make your own, it just takes a bit more time.  Try this pizza tonight…

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Chicken Broccoli Pizza
1 (13 to 16-ounce) ball store bought pizza dough
2 tbs olive oil
1 clove garlic, minced
1/2 c broccoli
1/2 c cooked chicken, chopped
1/3 c ricotta cheese
2 tbs parmesan cheese
1/2 c mozzarella cheese

Preheat the oven to 475 degrees.  On a lightly floured surface, roll out the pizza dough into a 13 inch diameter circle, about 1/4-inch thick.  Brush the olive oil over the dough then sprinkle with garlic.  Arrange the broccoli and chicken over the dough evenly.  Dollop the ricotta cheese on the dough then sprinkle the parmesan and mozzarella cheese over the dough.  Bake for 15 to 17 minutes.


Shrimp Pizza

Sometimes you just need a slice or two or even three of pizza.  It’s the college student inside all of us that won’t let it go.  Except unlike college you’re not craving the same nasty, greasy pizza you used to eat at 2 am…your taste buds have matured.  So if you are looking for a healthy pizza that will be ready in under 30 minutes, this one is for you.

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Shrimp Pizza
1 (1lb) ball of store bought pizza dough
1/2 c tomato sauce
2 garlic cloves, minced
8 shrimp, chopped
1 c shredded mozzarella cheese
5 basil leaves, chopped
2 c arugula
juice of 1 lemon
1 tsp dijon mustard
2 tbs extra virgin olive oil

Preheat oven to 400 degrees.  On a lightly floured surface, roll out dough into a 14 inch diameter circle. Transfer the dough to a baking sheet sprinkled with cornmeal.  Spread tomato sauce over dough, then sprinkle with garlic, shrimp and mozzarella.  Bake for 20 minutes or until dough is lightly brown.  While pizza is cooking toss basil with arugula.  Mix lemon juice with dijon mustard and extra virgin olive oil then use to dress arugula mixture.  Once pizza is out of the oven top with arugula and serve.

Chicken and Leek Pasta with Crispy Prosciutto

You haven’t had the big turkey dinner yet, but since you eat so much of it you’re usually ready for something completely different the next day.  You have to do something with all of those leftovers.  The typical thanksgiving leftover sandwich is great, but why not something different?  Of course you can make this any time, but it would also be great with leftover turkey instead of chicken.  Give it a try this week.

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Chicken and Leek Pasta with Crispy Prosciutto
8 slices of prosciutto
2 leeks, sliced into half moons
2 garlic cloves, minced
10 baby bella   mushrooms, diced
2 chicken breasts, chopped into bit size pieces
1 c white wine
1/2 c mascarpone cheese
1lb orecchiette pasta, cooked

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Preheat oven to 400 degrees.  Place the prosciutto in a single layer on a sheet pan and roast in the oven for 5 minutes. Once cooled, crumble then set aside. In a large sautee pan add 2 tbs olive oil over medium high heat.  Add leeks, garlic and mushrooms, stir occasionally.  Once leeks have started to soften add chicken and cook until just cooked through.  Add white wine, let reduce by half then turn off heat.  Add mascarpone cheese and orecchiete pasta, stir to combine, then sprinkle with crumbled prosciutto.

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