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September 16, 2021

Geoffrey uses whatever he can find in his refrigerator to make a loaded homemade pizza!
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Everything But the Kitchen Sink Pizza
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 50 min
Active: 20 min
Yield: 4 servings

Ingredients

All-purpose flour, for dusting
1 pound pizza dough
1 cup leftover pasta sauce
1/2 cup cherry tomatoes, halved
1/4 cup dry-cured black or Kalamata olives, drained and pitted
1/2 cup leftover roasted chicken
1 cup mixed shredded cheese (such as Cheddar, provolone, Swiss)
6 slices prosciutto
Freshly cracked black pepper
1/4 cup grated Parmesan
Extra-virgin olive oil, for drizzling
1/2 cup arugula
Fresh basil, for garnish

Directions

Special equipment: a pizza peel

Preheat the oven to 500 degrees F.

Add a half-sheet tray or pizza stone to the oven to preheat for 30 minutes.

On a floured work surface, form the pizza dough into a circle using a rolling pin or stretching with your hands. Transfer the pizza dough on a floured pizza peel.

Spread the sauce evenly over the pizza, followed by the cherry tomatoes, olives, chicken, shredded cheese, prosciutto, pepper and Parmesan.

Place the pizza in the oven and cook until the edges are just golden to dark brown, 10 to 12 minutes.

Remove the pizza and garnish with a drizzle of olive oil, the arugula and basil.

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Geoffrey Zakarian's Everything But the Kitchen Sink Pizza ​| The Kitchen | Food Network
youtube.com/watch?v=i-wEBQ92Jg0

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