Chicken & Chevre Pizza
Kevin and I made up this delicious pizza tonight. Really tasty!
- 1 bag of prepared pizza dough (we used whole foods raw dough)
- 1 chicken with spinach and feta sausage (again, from whole foods in the meat counter)
- 2″ piece of garlic and herb chevre
- sliced artichoke hearts
- fresh basil
- tomato
- kalamata olives
Work the dough out into whatever shape you like, round or rectangular works well. We worked ours out really thin and baked the pizza on a silpat over a pizza stone, which came out really crispy.
Warm up some olive oil and add a couple of cloves of fresh, slightly smashed garlic. Don’t brown the garlic, just have the oil warm enough to get the cloves bubbling. The oil from the garlic will infuse the olive oil.
While the oil is cooling, remove the chicken sausage from the casing and brown. Brush a light layer of your infused olive oil over crust. Sprinkle crust with sausage, crumbled chevre, a generous portion of torn basil leaves, the sliced artichoke hearts and sliced kalamata olives. Use the toppings lightly, combined their flavors are potent. Bake in a 425 degree oven for 10 – 15 minutes, checking after 10. Remove from the over when the crust is brown and crisp. Top with fresh sliced tomatoes.
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