Copyright © 2009 by Rachael Ray

All rights reserved.

Published in the United States by Clarkson Potter/Publishers, an imprint
of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon

is a registered trademark of Random House, Inc.

Much of the material in the work originally appeared in the following works
published by Clarkson Potter/Publishers: Rachael Ray’s 30-Minute Get Real
Meals, copyright © 2005 by Rachael Ray, photographs © 2005 by Ben Fink;
Rachael Ray 365: No Repeats, copyright © 2005 by Rachael Ray, photographs
copyright © 2005 by Ben Fink; Rachael Ray Express Lane Meals, copyright
© 2006 by Rachael Ray, photographs copyright © 2006 by Ben Fink; Rachael
Ray 2, 4, 6, 8, copyright © 2006 by Rachael Ray, photographs copyright © 2006
by Ben Fink.

Library of Congress Cataloging-in-Publication Data

Ray, Rachael.
 Rachael Ray’s book of 10 / Rachael Ray.—1st ed.
 Includes index.
 1. Quick and easy cookery. I. Title.
TX833.5.R3893 2009
641.5'55—dc22 2009018696
ISBN 978-0-307-38320-4

Printed in the United States of America

Design by Stephanie Huntwork

10 9 8 7 6 5 4 3 2 1

First Edition

28958 frontmatter.indd 4 8/31/09 11:36:20 AM

 Chicken Parm Pizza
This is a real kid-pleaser. Whether you have kids of your own or not,
cooking with a kid rocks! Kids are more honest, funny, and self-effacing
than almost any of my grown friends, and kids today are really getting
into good food. They love to cook and to watch food-related TV. If you
don’t have one of your own, borrow a kid tonight; enjoy a laugh and a
tasty meal, together. ​ ​4 Servings

Cornmeal or flour, to handle Preheat the oven to 425°F.

dough
1 pizza dough, store-bought or
from your favorite pizzeria
2 tablespoons EVOO (extra-
virgin olive oil), plus a drizzle
1 pound ground chicken
3 garlic cloves, chopped
1 small onion, chopped
Salt and black pepper
Handful of fresh flat-leaf
parsley leaves, chopped
A couple pinches of red pepper
flakes
A couple pinches of dried
oregano
1 8-ounce can tomato sauce
1 cup grated Parmigiano-
Reggiano cheese
11⁄2 cups shredded provolone
cheese
5 or 6 fresh basil leaves,
shredded or torn
Coat your hands and the work surface with a little
cornmeal or flour and, using your hand or a rolling pin,
form a 14-inch round pizza. Place the pizza on a pizza bak-
ing tray and prick the dough with the tines of a fork in
several places. Drizzle a little bit of EVOO over the dough
and place it in the oven. Bake it for 10 minutes.
Meanwhile, heat a deep skillet over medium-high
heat with the 2 tablespoons of EVOO, 2 times around
the pan. Add the meat and brown it, breaking it up with
a wooden spoon. To the browned meat, add the garlic
and onions and season them with salt and pepper. Cook
them together for 5 to 6 minutes, then add the parsley, red
pepper flakes, oregano, and tomato sauce. Heat the sauce
through.
Remove the pizza from the oven after 10 minutes
and top it with the meat sauce, then scatter the cheeses
over all. Return it to the oven and bake it until it’s golden
and bubbly, another 10 to 12 minutes. Top the pizza with
shredded basil, cut, and serve.

262 chicken

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