ROTISSERIE CHICKEN FOCACCIA PIZZA
Steps:
- Preheat oven to 450. Prepare dough or bring refrigerated dough to room temperature. Spread the dough in a rectangular pan dusted lightly with flour. Make some finger indentations in the dough. Mix olive oil, minced garlic and minced rosemary. Brush the dough with the oil mix, season with salt and pepper. Spread the basil pesto sauce over the crust. Cut the warm rotisserie chicken in half. Tear the meat (including the skin) off one of the breasts and cut into pieces. Spread the chicken over the surface of the pizza. Add the sliced Shitake mushrooms. Slice the mozzarella and spread over the chicken. Bake in oven for 8 minutes. Slice the tomatoes and add to the pizza with a touch of salt and pepper. Put the pizza back in the oven and cook for 10-12 minutes. Meanwhile, slice up the dark meat (including the skin) and rinse and dry the arugula. When the pizza is done cooking, add the arugula, the chicken and squeeze a lemon over the top. Serve warm. Yummy!
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