Gorgonzola and Chicken Pizzettas
Topped with Toasted Walnuts
Tasty little pizzas topped with cooked chicken, gorgonzola and toasted walnuts.
1 pound pizza dough, divided into 6 equal pieces
Extra virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup butter, sauced
1 teaspoon Dijon mustard
6 (4-ounce) chicken breasts, precooked and sliced thin
3/4 cup Gorgonzola cheese, crumbled
1/4 cup mayonnaise
2 tablespoons sour cream
3 tablespoons chopped toasted walnuts
- Preheat oven to 375°F (190°C).
- For pizzetta shells: Roll out each of the six divided pieces of dough into even circles, each about 1/4-inch thick. Place each round of dough onto a baking stone, leaving a one-inch space between each round. Drizzle dough with olive oil, salt and pepper; bake in oven for 20 minutes or until golden in color. Cool on racks. Pizzetta shells are best topped when lukewarm or at room temperature.
- For topping: Mix together butter and mustard; spread on each of the pizzetta shells. Arrange the cooked chicken and Gorgonzola cheese over each shell. Combine mayonnaise, sour cream and walnuts in a mixing bowl. Spoon dollops of mayonnaise mixture over each round. Sprinkle pizzettas with salt and pepper to taste.
Makes 6 servings.
From the kitchen of Chef Walter Potenza of Walter's restaurant in Providence, RI
Recipe provided courtesy of the American Dairy Association.