AKA skillet-roasted chicken with pancetta, fresh mozzarella, cherry tomatoes cooked down into a thick sauce and fresh basil leaves scattered over top. But pizza is my favorite and I get to name stuff around here so that’s what we’re calling it.
This is a Melissa Clark recipe (um, only the amazing NYT food contributor and author of one of the best cookbooks ever…Dinner Changing the Game,* anyone?) so I knew it was going to be good, but it’s just so freaking easy too and comes together in a gloopy, cheesy, tomato-y mess that is so wonderful that you should probably make a plain pizza dough just to dip into that sauce.
I don’t have kids, but I’m pretty sure this would be a winner with just about any little human plus all the big humans will love it. Don’t tell them there’s anchovies in it! No one will know and it brings big flavor to your dinner game. Don’t be scared!
[tasty-recipe id=”31028″]
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