Between the husband’s picky eating and my borderline obsessive calorie counting, we eat pretty healthy. But every once in awhile, we like to have what we call Bad Decision Night. You know, that night when I make a pizza and we eat the whole thing. Followed by ice cream. All washed down with wine (me) and beer (him). And last Friday was one of those nights.
I don’t have a name for this other than delicious. It was inspired by the Chicken Florentine pizza at Brixx (which I miss greatly) so I suppose we could go with that.
Pizza Dough (I use the recipe my mom’s used for years)
1 chicken breast
Pizza seasoning (or Italian seasoning)
Tomato (I use Roma)
Cut the chicken breast into bite size pieces. Heat more olive oil than you think you need in a small pan. Add chicken and sprinkle with seasoning. Saute until no longer pink on the outside (you can cook it all the way through if you want, but it’s going to spend 20-25 minutes in a 425 degree oven so it’s okay if it’s still a little pink on the inside). Set aside.
Make your dough if making from scratch (unless yours is a more complex dough that requires more than 5 minutes of rise time – then you might want to make your dough first). While it’s rising, line up your toppings so you’re not opening and closing the fridge four million times.
Stretch your dough out on a pizza stone or pan. Brush with olive oil from sauteed chicken. Sprinkle with seasoning. Top with mozzarella (depending on if I have any or not, I’ll sprinkle some shredded Parmesan around the edge of the crust), spinach, tomato (mine is only half tomato b/c the husband is very anti-tomato), and sprinkle with feta. Bake at 425 for 20-25 minutes. Eat entire pizza in one sitting and regret it 15 minutes later when you’re food baby full.
Sorry for the lack of measurements. I just go with what looks/feels right.