Ingredients

Crust:
1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano
Toppings:
1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese

10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly
sliced

Directions

Preheat oven to 500 degrees F.
On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle
2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the
dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.
In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into
florets, discarding lower stalks or reserving for soup. Salt water and add broccoli
florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop
broccoli florets into small pieces.
Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and
chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders
until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a
cutting board into small pieces.
To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot

crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add
sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the
assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on
middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden
in color and crust is brown and crisp at the edges. Remove pizza from the oven and let
stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using
pizza wheel and serve.