Pizzetta…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.
Time: 20 min
Serves 2Rating
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Loading...| 4 pieces Naan | |
| 6 Chicken Tenders | |
| Rosemary Extra Virgin Olive Oil | |
| Butcher Salt | |
| Shredded Mozzarella Cheese | |
| Fresh chopped Rosemary for garnish | |
| 2 cups Salad greens | |
| Lemon Garlic Extra Virgin Olive Oil | |
| Lemon Balsamic | |
| Sel Gris |
| 1. | Preheat oven to 375°F. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
| 5. | 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. |
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