A few days ago I found this Rachael Ray pizza recipe on the Food Network website and decided immediately that I had to make it. So I had a few friends over for dinner tonight and we made the pizza, minus the basil and Parmigiano-Reggiano, mostly because I don't care for basil and I didn't realize the recipe called for Parmigiano-Reggiano. Don't worry, you won't miss it. I was incredibly satisfied with this pizza, everyone else liked it, and it even felt fairly healthy for you. The prep also went by really quickly.
My adapted recipe:
1 16-oz whole wheat pizza dough
2 tablespoons extra-virgin olive oil
1 chicken breast
handful of broccoli florets
handful of sliced sun-dried tomatoes, packed in olive oil
skim ricotta cheese
shredded mozzarella
minced garlic
salt and pepper
Preheat over to 500 degrees.
Bring small pot of water to a boil, salt the water, and cook broccoli florets for a couple minutes. Drain.
Heat olive oil in small frying pan, add garlic and chicken, season with salt and pepper, and brown.
Roll out pizza dough. Spread ricotta cheese, then top with broccoli, chicken, and sun dried tomatoes, then finish with mozzarella. Lower oven to 450 degrees and bake 12-14 minutes.
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