Food Recipes Dinner Pizza & Calzones Roasted Chicken and Leek Pizza 5.0 (536) Add your rating & review Store-bought rotisserie chicken, with its juicy meat, makes a great topping for a fast pizza. More Pizza Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on May 26, 2017 Save Rate PRINT Share Close Photo: © Dana Gallagher Yield: 4 Cook Mode (Keep screen awake) Ingredients 1 tablespoon unsalted butter 3 large leeks, white and tender green portions only, sliced crosswise 1/4 inch thick and separated into rings 2 cups shredded skinless roasted chicken (from 2 legs) 1/2 pound Fontina cheese, shredded (2 cups) 1/3 cup spicy oil-cured olives, pitted and coarsely chopped Salt and freshly ground pepper 1 pound pizza dough, at room temperature 1 teaspoon extra-virgin olive oil Directions Preheat the oven to 500°. Preheat a pizza stone or generously oil a large baking sheet. Melt the butter in a large skillet. Add the leeks and cook over moderate heat until just softened but still bright green, about 5 minutes. Transfer to a bowl and let cool. Stir in the chicken, half of the Fontina and the olives and season with salt and pepper. On a lightly floured surface, roll or stretch the dough to a rough 14-inch round. Transfer the dough to a floured pizza peel or rimless cookie sheet, or to the oiled baking sheet. Spread the chicken and leek mixture on the pizza, leaving a 1-inch border of dough. Brush the border with the olive oil. Sprinkle the remaining Fontina over the top and season with pepper. Slide the pizza onto the hot stone, if using, and bake for about 10 minutes on the stone or 16 minutes on the baking sheet, until the crust is golden and the cheese is bubbling. Transfer the pizza to a rack and let cool slightly before serving. Suggested Pairing The pungent leeks point to a crisp California Sauvignon Blanc. Originally appeared: May 1999 Rate It Print