A store bought rotisserie chicken makes for a quick and easy pizza topping. Combined with an interesting topping like leeks makes for a unique flavor combination.
Roasted Chicken and Leek Pizza (Source)
1 tablespoon unsalted butter
3 large leeks, white and tender green portions only, sliced crosswise ¼ inch thick, separated into rings.
2 cups shredded skinless roasted chicken
½ pound Fontina cheese, shredded (2 cups)
1/3 cup spicy oil-cured olives, pitted and coarsely chopped
freshly ground pepper
1 pound pizza dough at room temperature
1 teaspoon extra-virgin olive oil
- Preheat oven to 500. Preheat a pizza stone or generously oil a large baking sheet. Melt the butter in a large skillet. Add the leeks and cook over moderate heat until just softened but still bright green, approximately 5 minutes. Transfer into a bowl and let cool. Stir in chicken, half of the Fontina and the olives. Season with salt and pepper.
- On a lightly floured surface, roll or stretch pizza dough to a rough 14 inch round. Transfer the dough to a floured pizza pan or oiled baking sheet. Spread the chicken and leek mixture on the dough, leaving a 1-inch border. Brush border with olive oil. Sprinkle remaining Fontina over the top. Season with pepper.
- Slide pizza onto the hot stone, if using. Back for 10 minutes on a stone, or 16 minutes on a baking sheet. (Until the crust is golden and the cheese is bubbling.) Transfer the pizza to a rack. Let cool slightly before serving.