Courtesy of Darryl Reginelli
Reginelli’s Pizza, New Orleans, LA
20 ounces pizza dough
Brush of garlic butter sauce
4 ounces fresh spinach
1½ slices of prosciutto
9 ounces diced mozzarella
6 ounces shredded chicken
1 ounce fresh squeezed lemon juice
A pinch of Parmesan and Romano
Open dough into a disc and spread a layer of fresh spinach across the dough.
Tear prosciutto into strips and place on top of spinach. Spread mozzarella over pizza. Spread the shredded chicken over the pizza.
Once out of the oven, squeeze fresh lemon juice over the pizza. Garnish with Parmesan and Romano cheese and serve.