Pizza

Rachael Ray Pizza

Crust
1 package (16 oz) pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated parmesan cheese

Toppings
1/3 pound broccoli
1 tablespoon extra-virgin olive oil (once around the pan)
3 cloves garlic, cracked
1/3 pound chicken breast (cut for stir fry)
salt and pepper - to take
1 cup shredded mozzarella cheese
1 jar of artichokes
10 sun dried tomatoes in oil, drained and sliced (I don't like sun dried tomatoes so I leave this out)

Preheat oven to 500

On a 12 inch nonstick pizza pan, stretch out your dough. Drizzle 2 teaspoons olive oil onto crust and spread it with a pastry brush. Sprinkle parmesan cheese on.

In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks. Salt water and add broccoli florets. Cook covered. 3 to 5 minutes. Drain broccoli, set on cutting board and chop florets into small pieces.

Heat a small nonstick skillet over medium high heat. Add oil, garlic, and chicken. Season with salt and pepper. Brown chicken until lightly golden, 5 minutes. Transfer sautéed chicken and garlic to a cutting board and chop into small pieces.

To assemble pizza, dot crust with chopped broccoli bits, garlic, chicken, artichokes, and sun dried tomatoes. Layer mozzarella cheese on top.

Place pizza in oven on middle rack and lower heat to 450. Bake 10-12 minutes