Recipe: Gogonzola and Chicken Pizzettas topped with Toasted Walnuts

GOGONZOLA AND CHICKEN PIZZETTAS TOPPED WITH TOASTED WALNUTS

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 teaspoon Dijon mustard
6 (4-ounce each) 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 degrees F.

TO PREPARE THE 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 THE 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.

From: Chef Walter Potenza of Walter's restaurant in Providence, RI
Source: American Dairy Association