fresh prepared pizza dough
1/4 cup coarse cornmeal
1/2 cup sundried tomato pesto
1/2 cup thinly sliced red onion
2 cups shredded cooked chicken
1/2 cup goat cheese
1 cup shredded Mozzarella or Italian cheese blend
5-6 oz (150 grams) thinly sliced spicy pancetta
fresh basil or oregano
Preheat the oven to 425F.
Sprinkle the corn meal evenly over two large baking sheets.
Divide the pizza dough into 4 pieces. On a lightly floured surface, roll each piece of dough into an oval; transfer to prepared baking sheets. Brush edges with olive oil.
Spread tomato pesto on each pizza. Top with onion, chicken and goat cheese.
Tear pancetta into pieces and divide among the pizzas. Top with shredded cheese.
Bake until the pizza’s edges are golden and the cheese is bubbly (about 10-12 min.) Garnish with fresh oregano or basil and a drizzle of olive oil.
Additional Toppings: marinated artichoke hearts, olives, roasted garlic, roasted vegetables (peppers, eggplant etc), hot pepper flakes.
Tip: These pizzas freeze well. Cool baked pizzas then wrap tightly in plastic wrap and foil; freeze for up to 3 months. Reheat in a 425F oven.