Recipes  
Pizza with chicken, Sundried Tomato and Cilantro
Pizza with chicken, Sundried Tomato and Cilantro
Open in full-screen mode

Pizza with chicken, Sundried Tomato and Cilantro

Preparation
30 MIN
Cooking
35 MIN
Share

Ingredients

Preparation

  1. Preheat the broiler. Cut the bell peppers in half and remove the seeds. Place on a baking sheet and cook under the broiler until the skin blackens. Place the peppers in a bag or an airtight container and let cool. Peel and chop finely. Combine the peppers and oil. Season with salt and pepper and set aside.
  2. With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
  3. Sprinkle a little cornmeal on the hot pizza stone and on the pizza peel. Roll out the dough into two 20-cm (8-inch) crusts.
  4. Spread the peppers and the remaining ingredients on the dough. Slide the pizza onto the stone. Bake for about 20 minutes.

Note

Freezes well.

Good with...

Comment

  1. pretty bland No flavour

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.