Gigi "Skizza" with Arugula Pesto, Ricotta, and Chicken
Andrea
The Gigi staff make their own unleavened dough for this crust. We suggest: pita; pizza dough or wheat tortillas also work.
ingredients
- 1 1/2 cups packed baby arugula, plus extra leaves for garnish
- 1/3 cups extra-virgin olive oil
- 1 clove garlic, peeled
- 1/3 cup pine nuts, toasted
- 1/4 cup grated Parmesan
- 1 1/2 tsp. lemon zest
- 1 anchovy fillet(optional)
- Salt and freshly ground pepper
- 1 cup whole milk ricotta
- 1 tsp. fresh chopped thyme, oregano, or parsley
- 4 (8-inch) very thin wholewheat pitas
- 1/2 cup shredded mozzarella
- 6 ounces boneless, skinless chicken breasts, cooked and very thinly sliced
directions
- 1
Preheat oven to 450°. To make pesto, put arugula, 1/2 of olive oil, and garlic in a food processor; pulse a few times. Add pine nuts, Parmesan, 1 tsp. lemon zest, anchovy(if using), and salt and pepper to taste; pulse to combine. With motor still running, add rest of olive oil to make a puree.
- 2
In a bowl, combine ricotta, herbs, rest of zest, and salt and pepper to taste.
- 3
Arrange pitas in a single layer on 2 large baking sheets. Spread 1 side of each with pesto, then scatter mozzarella(if using) over pesto, fan chicken on top, and dot with ricotta mixture; bake until browned and bubbly, 5 to 7 minutes. Garnish with extra arugula leaves; serve.
Source: O magazine - April 2009
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