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Sun Dried Tomato, Basil & Chicken Pizza




Source of Recipe


Internet


List of Ingredients




1 12 inch Pizza Crust
Olive oil to mist the crust
½ cup Ragú Pizza Quick Sauce
Spice Rub for chicken:
1/8th teaspoon oregano
1/8th teaspoon thyme
1/8th teaspoon paprika
1/8th teaspoon fresh ground black pepper
1/8th teaspoon salt
2 boneless skinless chicken breasts
1 tablespoon olive oil
10 pieces sun dried tomatoes, re-hydrated
1 ¼th cups Mozzarella Cheese, shredded
1 cup Three Cheese Blend: Parmesan, Romano & Asiago, shredded
1 package fresh basil leaves, cut into slivers


Recipe



Preheat oven to 400° F.

Combine ingredients for Spice Rub. Rub into chicken breasts; refrigerate for 30 minutes. In a medium non-stick skillet add olive oil and chicken breasts, sauté until juices run clear, set aside to cool. When cool enough to handle slice breasts crosswise into thin strips, keep warm.

In a small saucepan bring water to a boil, remove from heat, add tomato pieces, re-hydrate for 5 minutes, drain.

Line a vented pizza pan with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on the parchment lined pan, mist the crust and the rim with olive oil, top with pizza sauce. Add remaining ingredients in the following order: Mozzarella Cheese, 3 Cheese Blend, chicken strips, sun dried tomatoes and slivered basil leaves.

Reduce oven temperature to 375° F. Keeping pizza on the pan bake for 12 minutes. To crisp the crust, remove from the parchment lined pan and place crust directly on the oven rack for 3 additional minutes.