Chicken & Roasted Red Pepper Pizza

Hello, readers!

Yes, I was absent last week… and I didn’t even have the courtesy to say why, did I? You see, I was on a top secret mission to California! My husband (this dude) was on Jeopardy! It has been pretty much a lifelong goal of his to be on the show.

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And now I’m on another top secret mission – I can’t reveal anything about what happened on the show! It hard… very hard… but I can tell you to watch Jeopardy on Thursday, April 8! I know it’s far away; it will be a long wait for us too, but you don’t want to miss the show!

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Since returning from California I’m trying very hard to get back into the graduate school + DinnerCakes mindset. I often find myself daydreaming back to our time at Sony Studios and listening to Alex Trebek answer questions from the audience by going off on humorous rants (did I mention he’s also very polished in real life?).

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Ok, ok.. I’ll try not to talk about it constantly. Let’s talk about this pizza.

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Today’s pizza is probably the best one that we have made. The toppings work together flawlessly. I even took a page out of Chef Edwin’s book for the roasted red peppers. I had actually never roasted them before, but it’s definitely the way to go here.

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There are a few steps to get all the toppings reading, but this pizza really comes together wonderfully. Enjoy!

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Chicken & Roasted Red Pepper Pizza

1 boneless skinless chicken breast, cooked this way and sliced
1/2 cup frozen spinach, cooked according to package instructions
1 red bell pepper
freshly grated mozzarella cheese for sprinkling
1 ball of pizza dough from a local bakery or Italian store
1 batch of Mom’s marinara sauce
1 tablespoon olive oil
flour, to sprinkle on work surface

Preheat oven to 525 F. Flour a cookie sheet and roll out dough to a 16 inch circle. Drizzle olive oil over the dough.

For the roasted red pepper, here’s what Edwin instructed me to do:

1) Cut the pepper in half longways, starting at the stem.
2) Put the pepper pieces directly on your burner, turning it as it blackens.
3) After it’s done, put the pieces in a gallon ziploc bag until it cools enough to handle.
4) When they’ve cooled, pull off the blackened skin using your fingers. Edwin adds, “If you have a hard time getting some skin off, just do what you can without destroying it and make a note of it for next time.” (Some other questions I had that he answered for me: No, the ziploc bag won’t melt when you put the peppers inside and no, don’t eat the black stuff).

Pour sauce over dough, then add cheese, cooked and drained spinach, roasted red peppers and sliced chicken.

Transfer cookie sheet to oven and cook for approximately 11 minutes (we use a pizza stone, so we preheat the oven with the pizza stone in the oven, then carefully transfer the uncooked pizza to the heated stone. It takes two of us to transfer the pizza without letting it fall apart, so proceed with caution if you go this route).

Let pizza cool for 2-3 minutes. Slice and serve!

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6 Responses to “Chicken & Roasted Red Pepper Pizza”

  1. Stephani says:

    This looks really yummy! We’ve been making a lot of pizzas at home recently. So much better than getting one out!

    Congrats again to Morgan on his Jeopardy adventure! I’m marking my calendar!

  2. Chef Edwin says:

    Mmmm, that looks quite tasty. I may try this; after replacing the chicken, of course. 😉

  3. Making pizza at home is so easy and so much tastier than getting it elsewhere! When I had my first homemade pizza I couldn’t believe it had taken me that long!

  4. Paula Saxby says:

    The pizza looks yummy and I love your other cooking ideas/recipes. You and your husband are awesome (but I am biased).

  5. Emily says:

    please please please let me see the video when I get home!