rosemary pizza
rosemary pizza


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

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.


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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