Roasted Chicken and Leek Pizza

Name: Roasted Chicken and Leek Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters 1/2 pound Fontina cheese, shredded; 3 larges leeks, white and tender green servings only, sliced crosswise 1/4 inch thick and separated into rings; 79 milliliters spicy oil-cured olives, pitted and coarsely chopped; 1 teaspoon extra-virgin olive oil; 454 grams pizza dough, at room temperature; 473 milliliters shredded skinless roasted chicken (from 2 legs); 4 servings Salt and freshly ground pepper; 1 Tbsp unsalted butter

Roasted Chicken and Leek Pizza might be just the main course you are searching for. One serving contains 783 calories, 44g of protein, and 39g of fat. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, leeks, spicy oil-cured olives, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 50

Equipment you will use

Oven

Preheat a pizza stone or generously oil a large baking sheet. Melt the butter in a large skillet.

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Butter

Cooking Oil

Equipment you will use

Baking Sheet

Pizza Stone

Frying Pan

Add the leeks and cook over moderate heat until just softened but still bright green, about 5 minutes.

Ingredients you will need

Leek

Transfer to a bowl and let cool. Stir in the chicken, half of the Fontina and the olives and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Fontina Cheese

Olives

Equipment you will use

Bowl

On a lightly floured surface, roll or stretch the dough to a rough 14-inch round.

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Dough

Roll

Transfer the dough to a floured pizza peel or rimless cookie sheet, or to the oiled baking sheet.

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Dough

Equipment you will use

Baking Sheet

Spread the chicken and leek mixture on the pizza, leaving a 1-inch border of dough.

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Whole Chicken

Spread

Dough

Leek

Brush the border with the olive oil.

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Olive Oil

Sprinkle the remaining Fontina over the top and season with pepper.

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Fontina Cheese

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.

Ingredients you will need

Cheese

Crust

Equipment you will use

Baking Sheet

Oven

Transfer the pizza to a rack and let cool slightly before serving.

Wine Recommendation: The pungent leeks point to a crisp California Sauvignon Blanc. Try the 1997 Quivira or the 1997 Mill Creek.

Ingredients you will need

Sauvignon Blanc

Leek

Wine

Equipment

Ingredients

Servings:

473milliliters

1/2 pound Fontina cheese, shredded 3larges

leeks, white and tender green servings only, sliced crosswise 1/4 inch thick and separated into rings 79milliliters

spicy oil-cured olives, pitted and coarsely chopped 1teaspoon

extra-virgin olive oil 454grams

pizza dough, at room temperature 473milliliters

shredded skinless roasted chicken (from 2 legs)4servings

Salt and freshly ground pepper 1Tbsp

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Rodano Vigna Viacosta Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.