Marinated Mini Heirloom and Sun-Dried Tomato, Chicken and Burrata Pizza

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Last night was all about Dennis. He’s starting a new position today at a new company, which he is very excited about. I’m really excited for him, as this will be a wonderful opportunity that is well deserved for Dennis. I asked him if he’d prefer to go out to dinner last night or for me to cook something he’d enjoy at home. He said he’d love it if I could make homemade pizza, so that’s what I did. I made one for us and Kylie made a small pizza of her liking for herself, which was very good! She wanted thin sliced potato with burrata cheese, no sauce, just olive oil. I think she should write a little blog post on that one, you all would love it! But, I’m here today to tell you about the pizza I made for Dennis and me.

I started by marinating a 16 ounce container of mini heirloom tomatoes and 4 tablespoons of sun-dried tomatoes in olive oil, balsamic vinegar, garlic, garlic, kosher salt, and red pepper flakes.

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I let this marinate for an hour.

Once my store-bought dough had risen, I formed it onto my pizza pan and set it into a preheated 425 degree oven to bake for 10 minutes. I like to bake my crust for 10 minutes before topping it and finishing it off because it makes for a crisper crust.

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Once the dough had baked for 10 minutes, I brushed it with olive oil. I chose to use olive oil as our “sauce” instead of a red pizza sauce for this pizza. Once the olive oil had been brushed onto the crust, I sprinkled a cup and a half of low fat shredded mozzarella cheese.

To that, I added roasted chicken breast that I had cut into bite size pieces. You can use leftover chicken breast or cooked chicken breast that you can pick up at most markets. I buy mine at Trader Joe’s. I usually have this on hand for lunches and it’s quick and easy to use for many different recipes.

Once the chicken was placed onto the pizza, I added the marinated heirloom and sun-dried tomatoes and garlic.

I placed the pizza into the preheated 425 degree oven for another 15 minutes. Once I pulled the pizza out, I added one ball of burrata cheese (I tore apart and scattered the burrata on the pizza), and sprinkled chopped fresh basil over the top. Since the pizza will be hot, the burrata will start to spread a little on your pie – this is sooooo good!

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If you would like a vegetarian version of this dish, leave the chicken off. I promise you, it will be just as tasty.

Dennis loved this pizza and I’m looking forward to leftovers over the next couple of days, yum!

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Ingredients

1 store bought ball of fresh pizza dough
1 16-ounce container of mini heirloom tomatoes
4 tablespoons sun-dried tomatoes (not in oil)
1 tablespoon olive oil, plus more for brushing onto crust
1/2 tablespoon balsamic vinegar
3 cloves garlic, minced
pinch of kosher salt
pinch of red pepper flakes
1-1/2 cups low-fat shredded mozzarella cheese
1 cup chicken breast, cut into bite size pieces
1 ball of burrata
basil for garnish
flour, for board

Directions

  1. Place tomatoes in a dish to marinate. Drizzle with olive oil, balsamic, minced garlic, pinch of kosher salt, and pinch of red pepper flakes. Mix well with hands.
  2. Put dough on a cutting board with a couple tablespoons of flour and let rise for 30 minutes (as per package instructions).
  3. Preheat oven to 425 degrees.
  4. Stretch dough to fit on large pizza pan and bake for 10 minutes.
  5. Brush crust with olive oil and top with mozzarella, chicken and tomatoes. Bake an additional 15 minutes.
  6. Add burrata and basil and serve.

Enjoy!

Until next time, Kris

 

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