This is a classic example of how a few really simple ingredients can be put together to make a memorable combination. 2 tbsp. lemon juice 1 tbsp. dried oregano 2 boned & skinned chicken breasts (about 1 lb. total), trimmed of fat & halved to make 4 half breasts Salt & freshly ground black pepper 4 (6 oz.) balls pizza dough; use a Sourdough or Whole Wheat Pizza Crust 1 c. Pesto Sauce 1/2 c. grated Parmesan cheese 48 marinated black olives, halved & pitted 3/4 lb. mozzarella cheese, shredded 1 lg. red onion, thinly sliced
Place a pizza brick, baking tiles, or a baking sheet in the oven and preheat the oven to 550 degrees.
Put the olive oil and lemon juice in a bowl, crumble in the oregano, add the chicken breasts, and turn to coat them evenly. Marinate at room temperature for 15-30 minutes, turning them 2 or 3 times.
Preheat the grill or broiler until very hot, with the cooking surface close to the heat. Sprinkle the chicken breasts with salt and pepper; grill or broil them about 1 minute per side, until they are seared but still pink. With a sharp knife held at a 45 degree angle, carve the chicken crosswise into 1/4 inch thick slices.
Place a ball of dough on a work surface sprinkled with semolina. Using the heels of your hands, press down to flatten the dough. Lift and gently pull the dough to stretch it into a circle 8 inches in diameter. With your fingertips, press and shape a 1/2 inch rim around the crust. Repeat with remaining balls of dough.
Spread 1/4 of the sauce on each piece of dough up to the rim. Sprinkle Parmesan equally on each pizza and dot with the black olive halves. Using 1/3 of the mozzarella, sprinkle an equal portion of it on each pizza.
Arrange the chicken slices on top of each pizza and spread the onion over the chicken. Top with the remaining mozzarella.
Carefully slide a pizza paddle under the pizzas, one at a time, and bring them to the oven; with a slight push, slide each pizza off the paddle onto baking surface. Bake the pizzas for 8-10 minutes or until the dough is brown and crisp and the cheese is golden and bubbly. Serves 4.
The key here is presentation. The chicken cut 45 degrees is different. The thickness is important (1/4 inch) so that the 8-10 minutes baking time is sufficient.
