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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Large rocker blade — cut pizza cleanly without dragging toppings
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Large rocker blade — cut pizza cleanly without dragging toppings
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Preheat oven to 400°. Arrange garlic bread, buttered sides up, on a baking sheet. Bake at 400° for 8 to 9 minutes or until bread is lightly browned. Spread pizza sauce over garlic bread. Cut chicken strips into 1/2-inch pieces, and arrange over pizza sauce. Sprinkle with cheese and basil. Bake at 400° for 8 to 10 minutes or until cheese melts. Serve immediately.