½ lb chicken tenders
1 sprig fresh rosemary
5 sundried tomatoes packed in oil
8 oz fresh mozzarella pearls
Two handfuls baby arugula
Salt and pepper to taste
1 tbsp olive oil
Preheat oven to 525 degrees.
Cut the chicken tenders into bite-sized strips. Heat 2 tbsp of olive oil in a skillet over medium high heat. Add chicken and brown on all sides. Season with salt, pepper, and rosemary.
Clean and finely dice the leek, dice the sundried tomatoes, and add both items to the skillet with the browned chicken. Sauté for a few minutes, stirring often. Remove from heat and set the mixture aside.
Evenly spread out the chicken mixture on top of the already prepared crust. Add mozzarella pearls evenly on chicken mixture and top with a few handfuls of fresh arugula.
Place the pizza in a 525 degree oven for 12-15 minutes. The pizza is done when the cheese is melted and the arugula is wilted.
Remove from the oven. Cool, slice, and serve.