Andolini's “The Chelsea” Pizza

Mike Bausch of Andolini's joined us this week with another fantastic pizza recipe. This week we are learning how to make "The Chelsea"

1. 1 14 oz. dough
2. 2 Tblsp Extra Virgin Olive Oil
3. 1 Tblsp minced garlic
4. 6 oz. of ricotta cheese
5. 1 cup cooked, roughly diced chicken breast (1 large breast, cut into 1” cubes)
6. 7 oz. of mozzarella — shredded / diced mozzarella
7. 2 to 3 Tblsp of pesto, thin enough to drizzle
8. 1 tablespoon of pecorino Romano cheese

1. Preheat your oven and a pizza stone, if you have one, to 500 degrees. In the meantime, push out your dough to form a 14” pizza crust.
2. Place on a lightly oiled pan for easy transfer to the stone when it’s time to bake.
3. Lightly spread EVOO over the entire crust, leaving the outer 1” clear. Use your fingers or the back of a spoon to gently spread the olive oil over the dough.
4. Sprinkle the minced garlic over the oil. Drop gumball size dollops of ricotta cheese around the pizza — should have 16 to 18 from the 6oz. you started with.
5. Sprinkle the diced chicken over the pie, and follow with the diced mozzarella evenly over the entire pizza.
6. Bake until crust is golden brown and cheese is bubbly.
7. Remove pizza from oven, drizzle pesto in lines across the entire pie, and top with a sprinkling of pecorino Romano cheese.

Slice and serve!