Heart-Shaped Mozzarella & Fontina Pizza
Source of Recipe
Toledo Blade 2/5/02
List of Ingredients
1 10-ounce can refrigerated pizza crust
4 teaspoons butter, divided
1/2 medium red pepper, thinly sliced
1 large leek, cut into 1-inch strips
1 boneless, skinless chicken breast half, cut into small cubes
1/4 cup refrigerated pesto
3 canned artichoke hearts, coarsely chopped
4 ounces Fontina cheese, shredded
2 ounces (1/2 cup) mozzarella cheese, shredded
1/2 teaspoon dried oregano
Recipe
Preheat oven to 425 degrees. Unroll refrigerated pizza dough into rectangle or square shape. Create a heart shape template out of paper towels. Place template on dough and cut around heart shape using scissors. Place heart-shaped dough on greased cookie sheet and follow manufacturer's instructions for prebaking pizza crust. Set crust aside. (With portion of dough that has been cut away, slice in strips and bake at another time to serve with dipping sauce or butter.)
Saute red pepper and leeks in half of the butter until almost tender. Remove from skillet. Add chicken and other half of the butter to skillet and cook until chicken is done and lightly browned.
Spread pesto over prebaked pizza crust. Top with sauteed leeks, red peppers, and chicken. Add artichoke hearts. Top with cheeses and bake at 425 degrees for 7 to 10 minutes. Sprinkle with oregano.
Yield: 2 servings
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