Herby Grilled Chicken, Confit Garlic, & Blistered Tomato Personal Pizza

Makes: One 5” personal pizza

I like to welcome the weekend with a big ol’ personal pie and plenty of couch time after work. Nothing too crazy.

INGREDIENTS

GROUP A: CHICKEN

• 4 - 5 oz boneless, skinless chicken breast

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 1/4 tsp dried parsley

• 1/4 tsp dried basil

• 1/4 tsp dried marjoram

• 1/4 tsp fennel seeds, ground up

• 1/4 tsp ground black pepper

• 1/4 tsp flakey sea salt

GROUP B: FIX-INS

• 1 ready-to-bake pizza base (about 5.5 -6” in size)

• Fresh basil leaves

• 5 - 6 cherry tomatoes

• 6 garlic cloves

• 1/2 tbsp olive oil

• Sliced green olives

• Few slivers of sliced red onion

• 1/4 cup worth shredded mozzarella

• Flakes of parmigiano reggiano

• Red chili-infused olive oil (optional)

method

• Preheat the oven to 375 F. Cut the chicken into thin 1” long strips and season with all the spices from Group 1. Set aside to marinate. Add the garlic, olive oil, some salt & pepper to a piece of aluminum foil and wrap it tightly into a ball. Place the pizza base and garlic on a large baking tray. Take out the pizza base after 10 minutes and let the garlic continue to confit for another 5 minutes before taking it out.

• Heat some butter in a skillet and blister the cherry tomatoes on medium heat till they are shiny and the skin looks like it’s about to crack any second. Set aside on a plate and cook the chicken in the same skillet.

• Mash the confit garlic and spread the paste on the pizza base. Sprinkle shredded mozarella over this. Add the chicken and red onion slivers. Bake the pizza for 8 - 10 minutes, depending on how well done you like the crust to be.

• Top off with the blistered tomatoes, fresh basil, and olives. Add flakes of parmigiano reggiano and drizzle with the chili olive oil. Burst the tomatoes with every bite!