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Tuesday, April 12, 2011

Bistro Pizza

BISTRO BLUE PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
¾- 1 cup Blue Cheese salad dressing
1 pound Brie Cheese with Mushrooms, chilled
8 ounces thinly sliced Honey-Baked Deli Ham
12 ounces pre-grilled chicken breast strips
1 cup well drained crushed pineapple
1 1/2 cups shredded Smoke Provolone Cheese
1 cup pine nuts
1 1/2 cups fresh tomatoes, seeded and diced
Preheat oven to 450 F.
Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on the parchment-lined pan. Generously mist the crust and the rim with olive oi
l.
Spoon Blue Cheese dressing over the bottom inside of the crust, cover the crust completely
. Remove the rind from the Brie Cheese before slicing into thin slices. Use enough slices to generously cover the entire bottom of the pizza. Arrange ham, chicken, and pineapple over the Brie Cheese, top with shredded smoked cheese. Sprinkle the pine
nuts over top.
Reduce over temperature to 425 F. Keeping pizza on the pan bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 3 additional minutes.
Remove pizza from the oven, cover with diced tomatoes. Cool for 5 minutes before cutting into slices.