Lemon Chicken Pizza
For the days that I have a lot of work to do and not a lot of time to cook leftovers and my freezer safe me big time! This lemon chicken pizza is the product of leftover lemon chicken from the recipe I had done earlier in the week, and flatbread pizza crusts that I keep in the freezer for occasions just like this. I keep the flatbread in the freezer to extend it's shelf life, since they come 6 in a bag, and we only eat 2 at a time, I prefer to freeze them and make them last longer, and since they are so thin they defrost in seconds.
Instead of using the traditional tomato sauce I decided to go for something creamier, I combined ricotta with lemon zest and juice, cooked spinach, salt and pepper. To top it off with more goodness I decided to use baby arugula and parmesan, which paired perfectly.
Many people asked if I prefer flatbread vs pizza dough, the reality of it is I love regular pizza crust, however since this is a weekday lunch, you don't want something so heavy that you feel so full that you cannot go back to work after eating this, so this flatbread crust is a perfect substitute for a yummy, weekday pizza lunch, we want to reserve that delicious pizza dough for the weekends in bed binge watching our favorite series.
Also, this flatbread is amazing because, since it is so thin it only takes a couple minutes to cook, so you just assemble and pop in the oven.
Since I only had enough chicken for 1 pizza, I made another traditional pizza, tomato sauce, mozzarella, mushrooms, jam and parmesan. This is why I keep these flatbreads at hand, because you can throw anything you have on top and have a great meal.
Lemon Chicken Pizza
This recipe is the perfect example of how you can use leftovers to make incredible meals.
ingredients:
- 2 pizza crust
- leftover lemon chicken
- 1/2 cup ricotta cheese
- 1 lemon
- 1/2 cup spinach
- artichoke hearts
- arugula
- parmesan cheese
instructions:
- Preheat oven 400F. Pre-bake crusts for 3-4 minutes, remove from oven.
- Chop spinach to thin strips and cook in a small pan with olive oil until cooked through, add salt and pepper, reserve.
- Combine ricotta, 1 teaspoon lemon zest, 1 tablespoon lemon juice, cooked spinach, salt and pepper. Combine and reserve.
- Chop the leftover chicken into small cubes and cut the artichoke hearts into small pieces.
- Spread ricotta mixture on crust, add chicken, artichoke hearts, parmesan, arugula and drizzle olive oil on top.
- cook in the oven for 8 - 10 minutes, until ingredients are hot. Take out of oven, cut into slices and enjoy while hot!
NOTES:
I bought in HEB the flatout Artisan Thin Pizza Crust.
Pizza de Pollo con Lima
Esta receta es un perfecto ejemplo de cómo aprovechar lo que resta de una comida.
ingredientes:
- 2 masa de pizza
- remanente pollo con lima
- 1/2 taza queso ricotta
- 1 lima
- 1/2 taza espinacas
- corazón alcachofa
- arugula
- queso parmesano
instrucciones:
- Precalentar horno 400F. Hornear masa de pizza por 3-4 minutos, remover del horno.
- Rebanar delgadamente la espinaca y cocinar en un sartén con aceite de oliva hasta listas, agregar sal y pimienta, reservar.
- Combinar ricotta, 1 cucharadita ralladura de lima, 1 cucharada jugo de lima, espinaca cocida, sal y pimienta. Mezclar y reservar.
- Cortar el pollo en pequeños trozos y cortar corazones de alcachofa en pequeñas piezas.
- Untar en la masa la mezcla del ricotta, agregar pollo, alcachofas, parmesano, arugula y aceite de oliva.
- Cocinar en el horno por 8 - 10 minutos, hasta que los ingredientes estén calientes. Remover del horno, cortar en tiras y disfrutar mientras caliente!
NOTAS:
La masa de pizza la compre en le HEB "Flatout Artisan Thin Pizza Crust"
