I am always looking for new ways to use up left over food. Pasta, soup, frittata, and pizza are great ways to clean out the refrigerator. This week I had fried chicken left over and came up with this delicious way to use up some of it. I like to get pizza dough from our local Italian specialty store. You can usually also buy a dough from your favorite pizza store. There was nothing left so consider doubling the recipe if you are feeding more than 3 people.
Ingredients:
1 store bought pizza dough
1-2 pieces of left over fried chicken (breast meat)
3 tomatoes, sliced
1 clove of garlic
1/4 cup of olive oil
4 oz of shredded mozzarella
1/2 cup of balsamic vinegar
2 tsp of cold butter
Salt, pepper, and parmesan cheese
Cornmeal
Pre-heat the oven to 375F. Using a garlic press or fine grater, grate the garlic clove into a microwave safe cup or bowl. Pour olive oil over the garlic and cook for 1 minute in 2-30 second intervals. Place the sliced tomatoes on a parchment lined baking sheet and lightly brush with the garlic oil. Seasonly lightly with salt, pepper and parmesan cheese. Bake until the tomatoes begin to wilt slightly and the juice just begins to brown, about 20 minutes. Remove the tomatoes from the oven and then raise the temperature to 450F.
Meanwhile, allow the pizza dough to warm up to if it is cold, it will be easier to shape it. Lightly oil a pizza cooking round pan and dust it with cornmeal to prevent sticking and promote browning. Stretch your pizza dough out into a nice round with a relatively thin crust and a 3/4 inch crust border. Brush the dough with the remaining garlic oil, season lightly with salt and parmesan cheese. Place the cooked tomatoes around the dough, covering as much as possible but do not overlap. Sprinkle the shredded mozzarella over the tomatoes. You should remove the bones from the chicken but pull of any breading that is left on them to use. Dice the chicken with the breading and all into bite size pieces and sprinkle on top of the mozzarella. Bake in the oven until the crust is nicely browned about 15 minutes. You should remove the pizza and lift to make sure the bottom of the crust has properly browned. It may need more time based on how thick the dough is.
While you pizza is cooking, heat a small, non-reactive pan over medium-high heat. Add in the balsamic vinegar and allow to reduce by half, 3-6 minutes. When the vinegar starts to thicken, remove the from the heat and swirl in the butter. Slice the pizza and drizzle the balsamic sauce over each piece before serving.
Ingredients:
1 store bought pizza dough
1-2 pieces of left over fried chicken (breast meat)
3 tomatoes, sliced
1 clove of garlic
1/4 cup of olive oil
4 oz of shredded mozzarella
1/2 cup of balsamic vinegar
2 tsp of cold butter
Salt, pepper, and parmesan cheese
Cornmeal
Pre-heat the oven to 375F. Using a garlic press or fine grater, grate the garlic clove into a microwave safe cup or bowl. Pour olive oil over the garlic and cook for 1 minute in 2-30 second intervals. Place the sliced tomatoes on a parchment lined baking sheet and lightly brush with the garlic oil. Seasonly lightly with salt, pepper and parmesan cheese. Bake until the tomatoes begin to wilt slightly and the juice just begins to brown, about 20 minutes. Remove the tomatoes from the oven and then raise the temperature to 450F.
Meanwhile, allow the pizza dough to warm up to if it is cold, it will be easier to shape it. Lightly oil a pizza cooking round pan and dust it with cornmeal to prevent sticking and promote browning. Stretch your pizza dough out into a nice round with a relatively thin crust and a 3/4 inch crust border. Brush the dough with the remaining garlic oil, season lightly with salt and parmesan cheese. Place the cooked tomatoes around the dough, covering as much as possible but do not overlap. Sprinkle the shredded mozzarella over the tomatoes. You should remove the bones from the chicken but pull of any breading that is left on them to use. Dice the chicken with the breading and all into bite size pieces and sprinkle on top of the mozzarella. Bake in the oven until the crust is nicely browned about 15 minutes. You should remove the pizza and lift to make sure the bottom of the crust has properly browned. It may need more time based on how thick the dough is.
While you pizza is cooking, heat a small, non-reactive pan over medium-high heat. Add in the balsamic vinegar and allow to reduce by half, 3-6 minutes. When the vinegar starts to thicken, remove the from the heat and swirl in the butter. Slice the pizza and drizzle the balsamic sauce over each piece before serving.
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