EVERYTHING BUT THE KITCHEN SINK PIZZA

Everything But the Kitchen Sink Pizza image

Provided by Geoffrey Zakarian

Time 50m

Yield 4 servings

Number Of Ingredients 13

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All-purpose flour, for dusting
1 pound pizza dough
1 cup leftover pasta sauce
1/2 cup cherry tomatoes, halved
1/4 cup dry-cured black or Kalamata olives, drained and pitted
1/2 cup leftover roasted chicken
1 cup mixed shredded cheese (such as Cheddar, provolone, Swiss)
6 slices prosciutto
Freshly cracked black pepper
1/4 cup grated Parmesan
Extra-virgin olive oil, for drizzling
1/2 cup arugula
Fresh basil, for garnish

Steps:

Preheat the oven to 500 degrees F.
Add a half-sheet tray or pizza stone to the oven to preheat for 30 minutes.
On a floured work surface, form the pizza dough into a circle using a rolling pin or stretching with your hands. Transfer the pizza dough on a floured pizza peel.
Spread the sauce evenly over the pizza, followed by the cherry tomatoes, olives, chicken, shredded cheese, prosciutto, pepper and Parmesan.
Place the pizza in the oven and cook until the edges are just golden to dark brown,
10 to 12 minutes.
Remove the pizza and garnish with a drizzle of olive oil, the arugula and basil.