Makes 4 servings.
- 8 oz. Le Gruyère® cheese, sliced thinly
- 3 rosemary sprigs
- 4 tsp. yeast
- 4 cups flour
- 1 tsp. salt
- 3 Tbsp. olive oil
- 1-1/2 cups cherry tomatoes, cut in halves
- 1 bunch basil
- 3 Tbsp. red pesto
- 4 oz. grilled chicken
- Coarse sea salt
Dissolve yeast in 10 ounces of water. Add flour, salt, olive oil and rosemary. Knead until dough is smooth and elastic. Cover and leave to rise to twice the size.
Preheat oven to 425° F.
Lightly dust baking sheet with flour. Divide dough into two; roll out one half thinly into a rectangle on the baking paper. Place with sprayed baking sheet. Spread dough with red pesto. Cover with the grilled chicken, Le Gruyère® cheese, tomatoes and basil.
Roll out the reamaining dough to the same size as the bottom, place on top of the filling. Press edges together firmly. Brush surface with olive oil and prick several times with a fork. Sprinkle with coarse salt.
Bake on bottom rack for about 15 minutes.