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1 lb Chicken Breast, 1″ dice
2-3 sprigs fresh thyme
1/4 c EVOO
1T Southern Style Poultry Seasoning
1/2-1t Crushed Red Pepper Flakes
3T Minced fresh garlic
Combine everything in a ziploc bag, marinate for 30 min to overnight.
Grill nuggets about 5 minutes. Set aside
Preheat oven to 450F
1 lb spicy pork sausage, rolled into penny size chunks and bake 10 minutes Drain on paper towel. Set aside.
5 Cheese and Herb base:
In a medium bowl combine:
15 oz whole ricotta
7 oz shredded 4 cheese Italian blend
2 T fresh Garlic, minced fine
1 t coarse black pepper
1 t crushed red pepper flakes
1 t fresh basil minced
Basil Blistered Cherry Tomatoes
12 oz sugar bomb cherry tomatoes
2 T EVOO
2 T fresh garlic minced
Dash of sea salt
1 T fresh basil, minced
In an oven proof skillet, 450F oven for 5 minutes. Lift out just tomatoes and place on plate, sprinkle with fresh basil. Set aside.
In the same skillet add:
8 oz fresh sliced mushrooms
1 t fresh thyme leaves
Caramelize mushrooms in garlic oil 5 minutes add red bell pepper (med diced) saute together for an additional 3 minutes.
Remove from pan, set aside.
In the same skillet add 1-2 T olive oil and 1 T minced garlic, saute med high until broccoli is slightly charred about 5 minutes. Remove from heat
Aoli drizzle, blend
3 T Evoo
1 T fresh garlic finely minced
4 oz freshly shaved Parmesan
Fresh basil and thyme
1 large pizza dough – Mine is from my favorite neighborhood pizza place .
15″ deep dish round pan
Brush pan with Evoo, place dough in pan, rest covered for 15 minutes. Press dough to sides, drizzle Evoo over the top. Sprinkle w/fresh thyme leaves. Cover, rest 15 minutes more.
Par bake crust for 15 minutes.
Spread 5 cheese mixture on crust just shy of the edges.
Arrange evenly: chicken,sausage,mushrooms, peppers, tomatoes, broccoli.
Bake 20 minutes.
Sprinkle w/half Parmesan. Bake 5 minutes.
Drizzle with garlic aioli, remaining cheese, microgreens, fresh herbs.
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