Jimmy Legs Recipe

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats. If using a baking sheet, brush it lightly with oil and set aside.

If your broccoli florets are large, steam or blanch them for 1–2 minutes in boiling water, then plunge into ice water to stop cooking. Drain and pat dry. This ensures tender broccoli on the pizza.

Toss sliced onion and broccoli with 1 tablespoon olive oil, 1/4 teaspoon salt and a pinch of black pepper. This softens and seasons them before baking.

Stretch or roll out the pizza dough on a lightly floured surface to a 12-inch round (or to fit a sheet). Transfer to a pizza peel dusted with semolina or to the prepared baking sheet.

Spread the prepared pesto over the dough in an even layer, leaving a 1/2-inch border for the crust. Use the back of a spoon to get an even coat.

Distribute the shredded/diced cooked chicken evenly over the pesto layer.

Scatter the chopped cooked bacon evenly across the pizza so each slice will have some bacon.

Add the oiled and seasoned onion and broccoli pieces evenly over the toppings.

Scatter the halved cherry tomatoes across the pizza, cut side up to prevent excessive juice loss.

Combine shredded cheddar and shredded mozzarella in a bowl, then sprinkle evenly over the pizza to cover the toppings.

Finish with a light sprinkle of red pepper flakes and the remaining pinch of black pepper. If desired, brush the exposed crust with a little olive oil for color.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–14 minutes, rotating halfway, until the crust is golden and the cheese is melted and bubbling.

Remove the pizza from the oven and let it rest on a cutting board for 2–3 minutes to allow the cheese to set slightly.

Slice into 8 pieces and serve hot. Optionally, serve with extra pesto on the side or a light drizzle of olive oil.