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Source: America's Favorite Food Associations

GORGONZOLA AND CHICKEN PIZZETTAS
A cheesy and tasty side dish.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
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1 pound pizza dough, divided into 6 equal pieces
extra virgin olive oil
Salt and freshly ground pepper, to taste
1/4 cup butter, sauced
1 Tablespoon Dijon mustard
6 4-ounce chicken breasts, precooked and sliced thin
3/4 cup gorgonzola cheese, crumbled
1/4 cup mayonnaise
2 Tablespoons sour cream
3 Tablespoons chopped toasted walnuts




Preheat oven to 375°F.

For pizzetta shells: Roll out each of the six divided pieces of dough into even circles, each about 1/4-inch thick. Place each round of dough onto a baking stone, leaving a one-inch space between each round. Drizzle dough with olive oil, salt and pepper; bake in oven for 20 minutes or until golden in color. Cool on racks. Pizzetta shells are best topped when lukewarm or at room temperature.

For topping: Mix together butter and mustard; spread on each of the pizzetta shells. Arrange the cooked chicken and Gorgonzola cheese over each shell. Combine mayonnaise, sour cream and walnuts in a mixing bowl. Spoon dollops of mayonnaise mixture over each round. Sprinkle pizzettas with salt and pepper to taste.





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