Chicken Pizza

Crust:
1 refrigerated Pizza Dough (16 OZ)
2 t. extra-virgin Olive Oil (EVOO)
2T. Grated Parmesan Cheese (Fresh is best)

Topping:
1T. EVOO
1/3 lb. Chicken Breasts
3 cloves of Garlic
salt and pepper

8-10 sun dried Tomatos in Olive Oil
1 C. Ricotta Cheese (part skim)
1/3 pound Broccoli
1 C. Mozarella Cheese
15-20 leaves of fresh Basil (sliced)

Cube Chicken and cook with Olive Oil and Garlic. Cook Pizza dough half-way, after brushing with Olive Oil and sprinkling with Fresh Parmesian cheese (Especially on the crust). Spread Ricotta cheese on pizza, sprinkle with tomatos, broccoli, and mozz. cheese. Bake for 15-20 min. (look at Pizza directions for temp. of oven.)
Add fresh basil to top of pizza after you take it out of the oven.
Soooooo good and fresh! Perfect for early fall.