Paris Pizza Topped with Portabellas, Boursin, Brie, Tomatoes and Grilled Chicken
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Credit: Peter Leonavicius, Chef, Toasted Pheasant Bistro, Tampa, Fla.
The National Culinary Review, March 2011
Ingredients
3 lbs., 6 oz. whole-wheat pizza dough
2 lbs., 4 oz. Boursin, softened
3 lbs., 12 oz. (12 medium) fresh tomatoes, thinly sliced
1 lb., 8 oz. portabella mushrooms, thinly sliced
Salt and pepper, to taste
3 lbs. lightly grilled chicken scaloppine, thinly sliced
1 lb., 8 oz. Brie with outer rind, sliced 1/8-inch thick
Instructions
1. For each pizza, to order: Roll 4½ oz. dough into 10-inch circle. Spread 3 oz. Boursin cheese on pizza crust; add single layer tomato slices (5 oz.). Bake at 400°F for 5 minutes, or until tomato layer is warmed and crust begins to crisp.
2. Fan 2 oz. portabella evenly onto tomato layer; sprinkle with salt and pepper. Bake 2-3 minutes.
3. Place 4 oz. chicken evenly over mushrooms; scatter on 2 oz. Brie. Finish in oven 2-3 minutes (do not let Brie get too hot and melt away).
4. Cut pizza in slices; serve immediately.
Yield
12 pizzas
Tags
Main Dish, Poultry, The National Culinary Review
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