Rotisserie Chicken Focaccia Pizza Recipes

Steps:

• Preheat oven to 400 degrees.
• Cut focaccia loaf in half horizontally; place cut sides up on a baking sheet.
• Combine caesar dressing and roasted red peppers in a food processor; process until smooth.
• Drizzle 1/2 cup red pepper dressing evenly over cut sides of bread. Sprinkle with goat cheese and nuts. Bake for 6 to 8 minutes or until lightly brown.
• Remove meat from chicken and coarsely chop. Sprinkle chicken over bottom half of bread. Top with salad greens, tomatoes and remaining dressing; cover with top half of bread.
• Cut into 6 wedges and serve immediately.

Steps:

• Cut focaccia in half horizontally. In small bowl, mix mayonnaise and pesto. Spread on cut surfaces of focaccia.
• Layer bottom half of focaccia with tomatoes, cheese, bell pepper and onion. Place chicken on top of vegetables. Cover with top half of focaccia; press down lightly. Cut into wedges.

Steps:

• Preheat oven to 450. Prepare dough or bring refrigerated dough to room temperature. Spread the dough in a rectangular pan dusted lightly with flour. Make some finger indentations in the dough. Mix olive oil, minced garlic and minced rosemary. Brush the dough with the oil mix, season with salt and pepper. Spread the basil pesto sauce over the crust. Cut the warm rotisserie chicken in half. Tear the meat (including the skin) off one of the breasts and cut into pieces. Spread the chicken over the surface of the pizza. Add the sliced Shitake mushrooms. Slice the mozzarella and spread over the chicken. Bake in oven for 8 minutes. Slice the tomatoes and add to the pizza with a touch of salt and pepper. Put the pizza back in the oven and cook for 10-12 minutes. Meanwhile, slice up the dark meat (including the skin) and rinse and dry the arugula. When the pizza is done cooking, add the arugula, the chicken and squeeze a lemon over the top. Serve warm. Yummy!