Recipe courtesy of Lee's Tavern
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Lee's Chicken and Hot Pepper Pie
Total:
40 min
Active:
10 min
Yield:
2 to 4 servings
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

  • 1 pound pizza dough
  • 8 ounces shredded mozzarella 
  • 5 ounces tomato sauce 
  • 5 ounces breaded chicken cutlet, cubed 
  • 3 ounces hot cherry peppers, sliced 
  • 1 teaspoon grated Parmesan 
  • Pinch dried oregano 
  • Olive oil, for drizzling

Directions

Special equipment: a pizza stone

Preheat the oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.

Bring the dough to room temperature for 10 to 15 minutes before working with it. Using a rolling pin, roll the dough out to a thin circle. Spread the mozzarella evenly over the surface, followed by the tomato sauce. Top the pizza evenly with the chicken, then sprinkle with the cherry peppers, Parmesan and oregano. Drizzle the edges with olive oil to help the crust brown. Place the pizza on the stone and cook until golden brown on the edges and the bottom is cooked through, 10 to 15 minutes. Slice and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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