Heart-Shaped Mozzarella and Fontina Pizza Recipe
1 10 oz. can refrigerated pizza crust
4 t. butter, divided
1/2 medium red pepper, thinly sliced
1 large leek, cut into 1-inch strips
1 boneless, skinless chicken breast half, cut into small cubes
1/4 C. refrigerated pesto
3 canned artichoke hearts, coarsely chopped
4 oz. Fontina cheese, shredded
2 oz. (1/2 cup) mozzarella cheese, shredded
1/2 t. dried oregano
Preheat oven to 425�F. Unroll refrigerated pizza dough into rectangle or square
shape. Create a heart shape template out of paper towels. Place template on
dough and cut around heart shape using scissors. Place heart-shaped dough on
greased cookie sheet and follow manufacturer's instructions for prebaking pizza
crust. Set crust aside. (With portion of dough that has been cut away, slice in
strips and bake at another time to serve with dipping sauce or butter.)
Saute red pepper and leeks in half of the butter until almost tender. Remove
from skillet. Add chicken and other half of the butter to skillet and cook until
chicken is done and lightly browned.
Spread pesto over prebaked pizza crust. Top with saut�ed leeks, red peppers, and
chicken. Add artichoke hearts. Top with cheeses and bake at 425�F. for 7 to 10
minutes. Sprinkle with oregano.
Yield: 2 servings
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