Rosemary Chicken Pizzettas
Servings
2
Total time
20
minutesPizzetta…fun to say. Even better to eat. These small pizzas are perfect for cocktail parties. Cut them into wee wedges and serve with a lightly dressed greens. Lemon Extra Virgin Olive Oil, Lemon White Balsamic Vinegar and Sel Gris. It was the perfect compliment to the pizzetta with its rosemary-seasoned chicken and salty cheese.
Ingredients
4 pieces Naan
6 Chicken Tenders
Shredded Mozzarella Cheese
Fresh chopped Rosemary for garnish
2 cups Salad greens
Instructions
- Preheat oven to 375°F.
- Drizzle the chicken tenders with Rosemary Extra Virgin Olive Oil. Season with Butcher Salt. Sear in a skillet set over medium-high heat until cooked through and no pink is visible – about 5-7 minutes. Set aside to rest for five minutes. Cut on into slices.
- Drizzle each piece of naan with Rosemary Extra Virgin Olive Oil. Lightly sprinkle with Butcher Salt. Top each pizzetta with sliced chicken and mozzarella. Bake for 8-10 minutes or until golden brown and the cheese is bubbling.
- Whisk together 2 Tbl Lemon Garlic Extra Virgin Olive Oil, 2 Tbl Lemon White Balsamic Vinegar and a pinch Sel Gris. Use this vinaigrette to dress the greens. Taste and adjust with more Sel Gris if needed.
- Garnish each finished pizzetta with a little additional Rosemary Extra Virgin Olive Oil and fresh rosemary. Top the hot pizzettas with the greens. The heat will soften the greens a bit and the vinaigrette will soak into the pizzettas.
