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Category: Pizza
Prep Time: Cook Time: Total Time:
Seasoning mix:
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
In a small bowl mix seasoning ingredients together and set aside.
1 (12 inch) pizza crust
Olive oil to mist the crust
2 tsp butter
4 chicken tenders, diced
4 tbsp chicken broth
2 cloves garlic, smashed and minced
1/2 cup fresh mushrooms, sliced
1/2 medium, red bell pepper, seeded and diced
3 oz cream cheese, softened
3 Roma tomatoes, peeled and sliced
2 tsp olive oil
3/4 cup Mozzarella Cheese, shredded
1/4 cup black olives sliced and drained
2-3 thin slices red onion rings
4 oz Feta Cheese with Peppercorns, crumbled
Preheat oven to 450. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on the parchment-lined pan. Generously mist the crust and the rim with olive oil.
Melt butter in a medium-size non-stick skillet. Add diced chicken and chicken broth, season with 1/2 tsp of the Seasoning Mixture. Saute chicken until no longer pink and the broth has largely evaporated. Add the garlic, mushrooms, red bell pepper, and cream cheese, gently tossing and stirring. After cream cheese has melted, remove from heat and set aside.
In another skillet add olive oil and tomato slices. Saute tomatoes gently for approximately 2 minutes on each side, season with 1/2 tsp of the Seasoning Mixture. Layer pizza crust with Mozzarella Cheese, chicken mixture, black olives, rings of onion, crumbled Feta Cheese and sauteed tomatoes. Sprinkle remaining Seasoning Mixture on top, and drizzle with the remaining olive oil from the skillet in which the tomatoes were sauteed. Reduce oven temperature to 425. Keeping pizza on the pan bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 3 additional minutes.
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SASSY SICILIAN PIZZA PIE
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Category: Pizza
Prep Time: Cook Time: Total Time:
Seasoning mix:
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
In a small bowl mix seasoning ingredients together and set aside.
1 (12 inch) pizza crust
Olive oil to mist the crust
2 tsp butter
4 chicken tenders, diced
4 tbsp chicken broth
2 cloves garlic, smashed and minced
1/2 cup fresh mushrooms, sliced
1/2 medium, red bell pepper, seeded and diced
3 oz cream cheese, softened
3 Roma tomatoes, peeled and sliced
2 tsp olive oil
3/4 cup Mozzarella Cheese, shredded
1/4 cup black olives sliced and drained
2-3 thin slices red onion rings
4 oz Feta Cheese with Peppercorns, crumbled
Preheat oven to 450. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on the parchment-lined pan. Generously mist the crust and the rim with olive oil.
Melt butter in a medium-size non-stick skillet. Add diced chicken and chicken broth, season with 1/2 tsp of the Seasoning Mixture. Saute chicken until no longer pink and the broth has largely evaporated. Add the garlic, mushrooms, red bell pepper, and cream cheese, gently tossing and stirring. After cream cheese has melted, remove from heat and set aside.
In another skillet add olive oil and tomato slices. Saute tomatoes gently for approximately 2 minutes on each side, season with 1/2 tsp of the Seasoning Mixture. Layer pizza crust with Mozzarella Cheese, chicken mixture, black olives, rings of onion, crumbled Feta Cheese and sauteed tomatoes. Sprinkle remaining Seasoning Mixture on top, and drizzle with the remaining olive oil from the skillet in which the tomatoes were sauteed. Reduce oven temperature to 425. Keeping pizza on the pan bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 3 additional minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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