Roasted Chicken And Leek Pizza Food

PAN-ROASTED CHICKEN WITH LEEKS

Steps:

• Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
• Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
• Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g

POTATO-LEEK PIZZA

Steps:

• Preheat the oven to 475 degrees F. Drizzle a baking sheet with olive oil.
• In a skillet, fry the bacon over medium heat until cooked but not crisp; remove and set aside. Pour off most of the grease but do not clean the skillet. Return the skillet to the stove and turn the heat to medium low. Add the leeks and saute until soft, about 3 minutes.
• Pull or roll the bread dough into a rectangle and place on the oiled baking sheet. Drizzle the dough with olive oil. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks on top of the cheese. Sprinkle the fried bacon pieces over the top, followed by a generous addition of crumbled goat cheese, grated Parmesan and freshly ground black pepper.
• Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes. Cut into squares and serve immediately.

ROASTED CHICKEN AND LEEK PIZZA

Steps:

• Preheat the oven to 500°F
• Preheat a pizza stone or generously oil a large baking sheet.
• Melt the butter & crushed red pepper flakes in a large skillet.
• Add the leeks and cook over moderate heat until just softened but still bright green, about 5 minutes.
• Transfer to a bowl and let cool.
• Stir in the chicken, half of the Fontina and the olives and season with salt and pepper, and crushed red pepper (amount depends on how hot you like it).
• On a lightly floured surface, roll or stretch the dough to a rough 14-inch round.
• Transfer the dough to a floured pizza peel or rimless cookie sheet, or to the oiled baking sheet.
• Spread the chicken and leek mixture on the pizza, leaving a 1-inch border of dough.
• Brush the border with the olive oil.
• Sprinkle the remaining Fontina over the top and season with pepper.
• Slide the pizza onto the hot stone, if using, and bake for about 10 minutes on the stone or 16 minutes on the baking sheet, until the crust is golden and the cheese is bubbling.
• Transfer the pizza to a rack and let cool slightly before serving with a crisp California Sauvignon Blanc and a salad of mixed baby greens.

CHICKEN AND LEEKS IN CREAM SAUCE

Steps:

• Heat oil and vinegar in a skillet over medium-high heat. Add chicken; cook until white on all sides, about 5 minutes. Transfer chicken to a plate.
• Stir leeks into the skillet; cook for 1 minute. Pour in wine; simmer until reduced by half, about 2 minutes. Add half-and-half, Parmesan cheese, salt, and garlic pepper; simmer until flavors combine, about 2 minutes.
• Return chicken to the skillet and stir until heated through and coated with sauce, about 3 minutes. Season with salt and pepper.