West Creek® Yard Bird Pie
About this Recipe
Tender and juicy thigh meat pulled apart and placed on a hand stretched crust coated with a sweet crushed tomato, basil and oregano sauce. Chopped artichoke, baby spinach and shaved red onion liven up the flavors of this pie. Creamy and nutty provolone blend melted cheese provides the perfect balance of flavor.
West Creek® Yard Bird Pie
Directions
- In a bowl combine tomatoes, basil and oregano.
- Dust counter area and after dough ball has proofed slowly start to push out with fingertips, turning 180 degrees very so often, from center until it has stretched to desired size.
- Place dough on pizza screen and heat your oven.
- Brush dough with olive oil and season with salt. Swirl tomato sauce starting in center and moving towards edge. Sprinkle some of the cheese on top of sauce.
- Now add chicken, artichoke, spinach and red onion followed by the rest of the cheese.
- Once crust is golden remove and place on cutting surface, slice then serve.
Ingredients
- 1 cup Piancone® Artichoke Hearts, chopped
- 2 tbsp Peak Fresh Produce® Basil, chopped
- 2 cup Bacio® Cheese Provolone, shredded
- 3 West Creek® Chicken, Thigh(s), Boneless Skinless, roasted and pulled
- 12 oz Roma® Dough Ball
- 1 cup Roma® Flour
- 1/2 cup Piancone® Oil, Olive, Extra Virgin
- 2 tbsp Peak Fresh Produce® Oregano, chopped
- 1 cup Peak Fresh Produce® Onion(s), Red, shaved
- 1/4 tsp salt
- 2 cup Peak Fresh Produce® Spinach, Baby
- 2 cup Luigi® Crushed Tomatoes