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    You are in: Home / Recipes / Roasted Chicken and Leek Pizza Recipe
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    Roasted Chicken and Leek Pizza

    Roasted Chicken and Leek Pizza. Photo by awalde

    1/1 Photo of Roasted Chicken and Leek Pizza

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Manami's Note:

    Rotisserie chicken, store-bought, makes a great topping for this fast spicy pizza. Stop by a local pizzeria and pick up a pound of pizza dough and you've got it made! Food & Wine Magazine, Grace Parisi's contribution.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 14.79 ml unsalted butter
    • 3 large leeks, sliced crosswise 1/4 inch thick and separated into rings (white and tender green portions only)
    • 473.18 ml shredded skinless roasted chicken meat (from 2 legs or breast)
    • 473.18 ml Fontina cheese, shredded
    • 78.07 ml spicy oil-cured olives, pitted and coarsely chopped
    • salt & freshly ground black pepper
    • crushed red pepper flakes, to taste (optional)
    • 453.59 g pizza dough, at room temperature
    • 4.92 ml extra virgin olive oil

    Directions:

    1. 1
      Preheat the oven to 500°F
    2. 2
      Preheat a pizza stone or generously oil a large baking sheet.
    3. 3
      Melt the butter & crushed red pepper flakes in a large skillet.
    4. 4
      Add the leeks and cook over moderate heat until just softened but still bright green, about 5 minutes.
    5. 5
      Transfer to a bowl and let cool.
    6. 6
      Stir in the chicken, half of the Fontina and the olives and season with salt and pepper, and crushed red pepper (amount depends on how hot you like it).
    7. 7
      On a lightly floured surface, roll or stretch the dough to a rough 14-inch round.
    8. 8
      Transfer the dough to a floured pizza peel or rimless cookie sheet, or to the oiled baking sheet.
    9. 9
      Spread the chicken and leek mixture on the pizza, leaving a 1-inch border of dough.
    10. 10
      Brush the border with the olive oil.
    11. 11
      Sprinkle the remaining Fontina over the top and season with pepper.
    12. 12
      Slide the pizza onto the hot stone, if using, and bake for about 10 minutes on the stone or 16 minutes on the baking sheet, until the crust is golden and the cheese is bubbling.
    13. 13
      Transfer the pizza to a rack and let cool slightly before serving with a crisp California Sauvignon Blanc and a salad of mixed baby greens.

    Browse Our Top Whole Chicken Recipes

    Ratings & Reviews:

    • on February 16, 2011

      55

      Done with homemade pizza dough and a lot of leek, olives and peppers.
      I added some artichoke leftovers!
      Delicious and healthy! I'm glad to complete this recipe with photo and review!
      I wish you all the best!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Chicken and Leek Pizza

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 419.1
     
    Calories from Fat 235
    56%
    Total Fat 26.2 g
    40%
    Saturated Fat 13.8 g
    69%
    Cholesterol 132.5 mg
    44%
    Sodium 505.9 mg
    21%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 1.2 g
    4%
    Sugars 3.4 g
    13%
    Protein 35.1 g
    70%

    The following items or measurements are not included:

    oil-cured olives

    pizza dough

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