Chicken Florentine Pizza RecipeOrigin: Italy Period: Traditional |
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This is a variant of the classic Florentine Pizza that combines chicken breasts (rather than the usual hard-boiled eggs) with a spinach topping. Ingredients:
1 bread dough pizza base 
Chicken Florentine Pizza Preparation:Method:Heat the oil in a large frying pan then add the chicken and cook for about 10 minutes or until done (when the chicken is no longer pink in the middle and the juices run clear). Season with the Italian seasoning, salt and black pepper then remove from the pan and set aside. Add the washed and drained spinach to the pan and cook until wilted then set aside. Turn the pizza dough onto a lightly-floured surface and either roll or pull until it's large enough to fit snugly in a lightly-greased 30 x 18cm Swiss roll tin (or other similar rectangular tin) and using your thumb and forefinger pinch the edge of the pizza to create a raised lip. Cover the dough with a kitchen towel and set aside in a warm place to raise for 10 minutes. Combine the Ricotta and Mozzarella together and spread evenly over the pizza base. Spread the wilted spinach over the cheese mixture. Halve the chicken breasts then cut into strips and scatter over the spinach before adding the tomatoes. Sprinkle the Parmesan cheese over the top. Place in an oven pre-heated to 200°C and bake for about 18 minutes, or until the edges of the base are golden and crisp. Cut into wedges and serve immediately. |
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