Roasted Pepper and Chicken Pizza with Sun Dried Tomatoes
1 package of frozen store-bought pizza dough, defrosted
2 Tbsp + ¼ cup olive oil, divided
1 lb chicken cutlets
1 Tbsp + 1 tsp kosher salt
¼ tsp black pepper
2 cloves fresh garlic, minced
3 red bell peppers, cleaned, seeded and cut into strips
½ cup sun dried tomatoes
2 Tbsp honey
6 fresh basil leaves, cleaned and cut into strips
Preheat oven to 350°.
Place chicken in a glass baking dish or tin and sprinkle with 1 Tbsp salt and black pepper.
Cover and bake chicken for 20 minutes.
In another glass baking dish or tin, mix pepper strips, garlic, ¼ cup olive oil, and 1 tsp salt. Bake uncovered for 25 minutes.
While the chicken and peppers are baking, line a large baking sheet with foil and spray with cooking oil.
Stretch or roll out pizza dough until it’s thin and fits to the size of the baking tray.
Place dough onto greased baking sheet and brush with 1 Tbsp olive oil.
Bake dough uncovered for 10-15 minutes until the bottom is crisp and golden.
When dough is baked, brush dough with honey.
When chicken is done baking and cooled, use a fork to pull apart and shred.
Now, we begin to layer the ingredients: First place the shredded chicken on the pizza, and then arrange the red peppers on top.
Scatter on the sun dried tomatoes and top off with basil.
Cut into any shape and serve warm.