After a long day of school, a long tedious meal is the last thing on anyone's mind. Rachel Ray sure comes to the rescue when you're in need of a quick and satisfying meal, after all she has come to be known as the "Queen of Quick." This pizza was definitely a tummy pleaser and full of flavor and actually surprisingly nutritious and substantial.
As a note, I recommend making a stop at your local Trader Joes for your ingredients. They have individual portions of pizza dough for only about $1.50 and in plain, whole wheat (which we used), and garlic & herb. You can find all of the other ingredients there also, which makes for an easy shopping trip.
Recipe is as follows (tweaked for convenience):
For the crust:
1 (16 oz.) package of pizza dough
2 tsn. olive oil
2 tbsp. grated Parmigiano Reggiano
For the toppings:
1/3 lb. broccoli, chopped and steamed
1 tbsp. olive oil
2 cloves of garlic, minced
1/2 lb. chicken (pre-cooked), chopped
1 cup of part-skim ricotta cheese
10 sun-dried tomatoes, drained and sliced
1 cup of shredded mozzarella cheese
12 - 15 leaves of basil, chiffonaded
Salt and Pepper
Preheat oven to 375 F. On a large baking sheet lined with foil, stretch out your pizza dough and form the crust. Drizzle with the olive oil and sprinkle with the Parmigiano Reggiano. In a small bowl, combine the ricotta cheese and minced garlic, mix well. Spread the mixture over the crust. Top with the chicken, sun-dried tomatoes, and broccoli. Next, sprinkle the pizza with the mozzarella, salt, and pepper. Bake in the oven for about 12 minutes or until cheese is melted and the crust is golden brown. Top with the basil and serve.
How to Chiffonade Basil:
Stack your basil leaves on top of each other, then roll the basil into a little cigarette. Take your knife and slice the "cigarette" very thinly. And there you have it!