Roasted Chicken Pizza

The stars of this pizza are roast chicken and sweet, aromatic cipollini onions. Cipolla is the Italian word for onion and cipollini means "little onion". 

INGREDIENTS

  • pizza dough balls
  • flour
  • olive oil
  • goat cheese
  • chicken breast
  • cipollini onions
  • garlic
  • currants
  • pinenuts
  • balsamic reduction
  • rosemar

KITCHEN TOOLS

  • cutting board or pizza peel
  • pizza stone or cookie sheet
  • spoon
  • chef’s knife
  • small sauté pan or pot
  • small sheet tray
  • small roasting rack (optional) or foil

PREP & COOKING INSTRUCTIONS

PREP TIME: 30 MINUTES | ASSEMBLE & COOK TIME: 15 MINUTES

STEP 1: Pre-heat oven to 400 degrees. Place the garlic cloves onto a small square of aluminum foil. Drizzle with olive oil, season with salt. Wrap the garlic cloves in foil, place onto small sheet tray. Cut cipollini onions in quarters. Place cipollini onions onto a small square of aluminum foil. Drizzle with olive oil. Season with salt and pepper and wrap the onions in foil. Place onto sheet tray with garlic.

STEP 2: Remove rosemary leaves from stem. Save half to garnish pizza and half to season chicken. Place chicken breast on small sheet tray with roasting rack. Season both sides of chicken with olive oil, rosemary leaves, salt and pepper. Place cipollini onions, garlic, and chicken into 400-degree oven. The chicken may take up to 30 minutes depending on the size of the chicken breast. When chicken breast is cooked through take out of oven. Also take out onions and garlic at the same time. Let all cool slightly to room temperature.

STEP 3: Pre-heat oven to 500 degrees with pizza stone or cookie sheet inside oven for optimal crispness. Pre-heat for at least 30 minutes before baking. If you are nervous to slide your pizza into the oven onto the stone/cookie sheet, then pre-heat the oven without your cookie sheet/pizza stone inside the oven so you can prepare your pizza on top without the advanced sliding technique. Pull chicken breast into long thin pieces and set aside. Smash cloves with fork and add a small amount of olive oil to ensure it is a spreadable consistency. Take Pizza Dough out of refrigerator and let sit 10-15 min before stretching.

STEP 4: If you ordered Vero for 4 you will assemble your pizzas one at a time on your floured cutting board or pizza peel. If you received a Vero for 4 size kit, please make sure you save ½ of your toppings for your second pizza. Place first hand stretched pizza dough on floured cutting board. Pour a half ounce of oil in the center of the crust. Using a pastry brush or the back of a spoon spread the oil over the dough with your border a ½” crust. Don’t get any oil on your board or your pizza will stick when sliding into the oven.

STEP 5: Spread smashed garlic onto dough with a spoon. Distribute goat cheese evenly onto dough in small dollops. Place roasted and pulled chicken onto the dough. Sprinkle roasted cipollini onions onto dough. Sprinkle currants onto dough. Sprinkle pinenuts onto dough. Place goat cheese onto dough. Slide topped pizza from your cutting board or pizza peel onto your first pizza stone or cookie sheet. Technique: Hold your peel or cutting board near your pizza stone at a slight angle. Using your wrists shake the board back and forth until it’s loose enough to slide onto your pre-heated stone.

STEP 6: If you have a Vero for 4 kit, assemble second pizza and repeat. Your first pizza will be done a few minutes before your second pizza. Cook each pizza 8-12 minutes or until desired crispness and golden brown. Let pizzas cool 2-4 minutes. Slice pizzas into desired amount of slices. Garnish with rosemary leaves and use a spoon to drizzle balsamic reduction. Enjoy your Pizza!

 

WINE PAIRING

Fracati DOC, known as the golden wine, is the signature white wine of Rome. It has been produced in Frascati, a town near Rome for over 2,000 years.

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