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now you're cooking: Main Courses
Boar’s Head EverRoast Chicken is slow-roasted old-fashioned style as chicken used to be cooked, surrounded in a pan of vegetables. The leeks bring out the baked-in flavor of the chicken enhanced further by the roasted peppers. If desired, you can also use the pizza toppings on focaccia bread instead of a pizza crust.
Ingredients| 1½ | cups | Boar's Head Feta Cheese, Crumbled |
| 1 | tsp | Olive Oil |
| Basil, fresh, Sprig | ||
| Salt, To Taste | ||
| 1 | tbsp | Butter, unsalted |
| ½ | lb | EverRoast Oven Roasted Chicken Breast, Julienne |
| Freshly Ground Pepper, To Taste | ||
| 1 | large | Leeks, Sliced |
| 1 | Pizza crust,, 12 inch | |
| ½ | cup | Roasted Red Peppers, Chopped |
Directions- Preheat the oven to 500°F.
- Melt the butter in a large skillet over medium heat. Add the leek and cook just until softened or light green, about 5 minutes. Transfer to a medium-sized bowl.
- Place the pizza onto a non-stick baking sheet. Layer the chicken, peppers, and leeks alternately with 1 cup of the Feta, leaving a 1-inch border around the crust. Sprinkle ½ cups remaining Feta on top. Bake for 15 minutes in the oven or until the crust is golden and the cheese bubbly. Transfer pizza to a rack to let settle for a few minutes; garnish with basil, slice and serve.
- Servings: 8
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