- 4
Ingredients
- Cornmeal or flour
- 1 pizza dough
- 2 tbsp EVOO
- 1 pound ground chicken
- 3 garlic cloves
- 1 small onion, chopped
- Salt and black pepper
- Handful of fresh flat-leaf parsley leaves, chopped
- Red pepper flakes
- Dried oregano
- 1 8-ounce can tomato soup
- 1 cup grated Parmigiano-Reggiano cheese
- 1 1/2 cups shredded Provolone cheese
- 5 or 6 fresh basil leaves, shredded or torn
Preparation
Step 1
Preheat the oven to 425'F.
Coat your hands and the work surface with a little cornmeal or flour and, using your hand or a rolling pin, form a 14-inch round pizza. Place the pizza on a baking tray and prick the dough with the times of a fork in several places. Drizzle a little bit of EVOO over the dough and place it in the oven. Bake it for 10 minutes.
Meanwhile, heat a deep skillet over medium-high heat with the 2 tbsp of EVOO, 2 times around the pan. Add the meat and brown it, breaking it up a wooden spoon. To the browned meat, add the garlic and onions and season them with salt and pepper. Cook them together for 5 to 6 minutes, then add the parsley, red pepper flakes, oregano, and tomato sauce. Heat the sauce through.
Remove the pizza from the oven after 10 minutes and top it with the meat sauce, then scatter the cheeses over all. Return it to the oven and bake it until it's golden and bubbly, another 10 to 12 minutes. Top the pizza with shredded basil, cut, and serve.