Yummy in my tummy.

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I feel that I don't write about food enough, so you guys would not know the amount of love I have for food. I'm no chef, but I love Food Network. It is probably the first thing I flip to if I ever watch TV. HGTV is second. Previous to my favorite food confrontation, I have always believed that I loved all food equally until I realized that if I only had one type of dish left to eat on this earth, only one particular type of food would pop in my hungry head. I finally discovered what my favorite food is..or food genre anyway. Italian! Oh-my-sweet-goodness! First it started off with my love for cheese. Yum, I love cheese. Then my love grew for basil, olive oil, any type of pasta, and most of all....again, cheese. I don't have a favorite Italian dish or anything, but quite frankly, why would I? It's all just so delicious! I recently became a registered user on the Food Network website and I found this amazing recipe. Which, of course...I will be sharing with you all today! Bon Appétit!

The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil

Recipe courtesy Rachael Ray and Tripp
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 20 min Level:
Easy Serves: 8 slices, 4 servings Ingredients

Ingredients

Crust:
1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano

Toppings:
1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Directions

+Preheat oven to 500 degrees F.

+On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.

+In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.

+Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces.

+To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.