Yet again I am without a picture. I meant to take a photo today, but Denny and I ate the leftovers before I remembered. lol! Oh well, next time. I did manage to get a photo of the double roast chicken that I made again this weekend. Man is it good. This time I added some vegetables around the chicken about 30 minutes before it was done cooking and also added a tray of veggies on a lower rack. For the veggies, I melted 1 tablespoon of butter in 1-2 tablespoons of olive oil. I tossed in chopped rosemary and chopped garlic and let it simmer and flavor the oil. Then, I poured the mixture on my veggies and tossed to coat. I sprinkled on some salt and put them in to roast with the chickens.
Now, onto the featured recipe. I used my leftover veggies and some of my leftover chicken to make pizza last night.
Roasted Chicken and Vegetable Pizza
pizza dough (or premade crust)
1-2 tablespoons pesto (homemade or store bought)
1/2 cup of ricotta cheese (I didn't measure, so this is a generous guesstimate)
freshly grated parmesan cheese
leftover roast chicken (or rotisserie or whatever leftovers you have), chopped or shredded
leftover roasted veggies, chopped as small as you like
a couple of handfuls of mozzerella cheese
1/2-1 tsp. of chopped fresh rosemary
I rolled out my own pizza dough (from my treasured Artisan Bread in Five Minutes a Day book) and topped it with homemade pesto (I typically use one ice cube sized cube of pesto and add a little olive oil to thin it out). Spread the pesto around almost to the edges. Then, smooth over some ricotta cheese. It will mix with the pesto a little bit and make a nice base for your pizza. Grate some parmesan cheese on top of the pesto/ricotta mixture. Then, top with the roasted vegetables and the roasted chicken. I don't have quantities here, just use as much as you like. Toss a couple of handfuls of mozzerella cheese on top (again, as much or as little as you like) and then sprinkle on the chopped rosemary. Bake according to your pizza crust instructions and enjoy!
