| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- All-purpose flour, for dusting
- 1 pound pizza dough
- 1 cup leftover pasta sauce
- 1/2 cup cherry tomatoes, halved
- 1/4 cup dry-cured black or Kalamata olives, drained and pitted
- 1/2 cup leftover roasted chicken
- 1 cup mixed shredded cheese (such as Cheddar, provolone, Swiss)
- 6 slices prosciutto
- Freshly cracked black pepper
- 1/4 cup grated Parmesan
- Extra-virgin olive oil, for drizzling
- 1/2 cup arugula
- Fresh basil, for garnish
Instructions
- Preheat the oven to 500 degrees F.
- Add a half-sheet tray or pizza stone to the oven to preheat for 30 minutes.
- On a floured work surface, form the pizza dough into a circle using a rolling pin or stretching with your hands. Transfer the pizza dough on a floured pizza peel.
- Spread the sauce evenly over the pizza, followed by the cherry tomatoes, olives, chicken, shredded cheese, prosciutto, pepper and Parmesan.
- Place the pizza in the oven and cook until the edges are just golden to dark brown,
- 10 to 12 minutes.
- Remove the pizza and garnish with a drizzle of olive oil, the arugula and basil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 653 |
| Total Fat | 28 g |
| Saturated Fat | 11 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 32 g |
| Cholesterol | 70 mg |
| Sodium | 1995 mg |
Reviews
It was so salty. I agree with seasoning food but to much salt is to much! I understand your a iron chef but I think you have ruined your pallet with salt… Flavor can happen with lite salt, to much and it’s a addiction. Just my opinion I guess. I like sporks, you like chop sticks, but sometimes your food is good. Not this time lol
Best pizza recipe Ever! Who needs take out? Not me! You’ve done it again Mr. Zakarian!
Delicious! I made my own pizza dough, added fresh mozzarella with the other toppings, did not have chicken and it was not needed. This was easy using things from my refrigerator, definitely will be making again!
R