Gorgonzola
and Chicken Pizzettas Topped with 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.
- 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 and photograph provided
courtesy of the American Dairy Association.
