Pinterest Follow Button
Mr Espresso
like us on Facebook

Gorgonzola and Chicken Pizzettas
Topped with Toasted Walnuts

No recipe image available.Tasty little pizzas topped with cooked chicken, gorgonzola and toasted walnuts.

Recipe Ingredients:

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

Cooking Directions:

  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. 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.