Posted on September 01, 2014 by Anne Milneck | 0 comments
Pizzetta...fun to say. Even better to eat. These small pizzas are the perfect for cocktail parties. Cut them into wee wedges and serve with a lightly dressed greens. We dressed the mache pictured here with our Lemon Extra Virgin Olive Oil and Sel Gris...that is all. It was the perfect compliment to the pizzetta with its rosemary-seasoned chicken and salty cheese.
Makes 8 Pizzettas.
Lori's Pizza Dough
2 lb Chicken Tenders
4 Tbl Butcher Salt
Shredded Mozzarella Cheese
Fresh chopped Rosemary for garnish (optional)
Preheat oven to 500 degrees. Set a pizza stone or overturned baking sheet in the oven. Divide the prepared pizza dough into 8 dough balls and roll into disks.
Drizzle the chicken tenders with Rosemary Extra Virgin Olive Oil. Season with Butcher Salt. Sear in a skillet set over medium-high heat. Work in batches to sauté the tenders until cooked through and no pink is visible--about 5-7 minutes. Set aside to rest for five minutes. Cut on into slices.
Drizzle each Pizzetta disk with Rosemary Extra Virgin Olive Oil. Lightly sprinkle with Butcher Salt. Top each Pizzette with sliced chicken and mozzarella. Bake on the preheated pizza stone or overturned baking sheet for 4-6 minutes or until golden brown and the cheese is bubbling.
Garnish each finished Pizaetta with a little additional Rosemary Extra Virgin Olive Oil and fresh rosemary.
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