Well, that’s a mouthful to say, but it’a also a mouthful of flavor!
With a homemade sourdough crust, this “white” pizza is drizzled with lemon olive oil, baked to perfection with fontina cheese, and then topped with rosemary scented shredded chicken, blue cheese, and salt and pepper.
It’s truly phenomenal in every day.
Yes, it is.
Fontina Blue Rosemary Chicken Sourdough Pizza
1/2 recipe Stay at Home Sourdough
2 Tbs. lemon olive oil
1 tsp. coarse sea salt
2 oz. Fontina cheese, thinly sliced
4 oz. boneless, skinless chicken breast, baked in salt, pepper, and rosemary, and shredded
2 oz. crumbled blue cheese
2 Tbs. fresh rosemary
sea salt and freshly ground pepper
Preheat the oven to 450 degrees.
Just after the second rising of the sourdough, roll out the (1/2) recipe into a rustic crust, between to sheets of parchment.
Drizzle with lemon oil and sprinkle with salt.
Bake for about 20 minutes, until puffy and cooked through, but not quite brown on the edges.
Top with the Fontina, then the chicken, then the shredded chicken and blue cheese. Sprinkle with a little fresh rosemary and salt and pepper.
Bake, again, at 450 degrees, for about 12 minutes, until the crust edges begin to brown.
Sprinkle with additional fresh rosemary before slicing and serving.
