Recipe courtesy of Geoffrey Zakarian
Everything But the Kitchen Sink Pizza
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- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 641
- Total Fat
- 27 g
- Saturated Fat
- 11 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 33 g
- Cholesterol
- 69 mg
- Sodium
- 1998 mg
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 641
- Total Fat
- 27 g
- Saturated Fat
- 11 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 33 g
- Cholesterol
- 69 mg
- Sodium
- 1998 mg
Ingredients
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Directions
Special equipment:
a pizza peel- Preheat the oven to 500 degrees F.
- Add a half-sheet tray or pizza stone to the oven to preheat for 30 minutes.
- On a floured work surface, form the pizza dough into a circle using a rolling pin or stretching with your hands. Transfer the pizza dough on a floured pizza peel.
- Spread the sauce evenly over the pizza, followed by the cherry tomatoes, olives, chicken, shredded cheese, prosciutto, pepper and Parmesan.
- Place the pizza in the oven and cook until the edges are just golden to dark brown,
- 10 to 12 minutes.
- Remove the pizza and garnish with a drizzle of olive oil, the arugula and basil.
