pat's Recipe

Stone Barns Modena Pizza

Category: Pizza

3 cups cooked chicken cut into 1/2-inch cubes
1/2 cup Balsamic Marinade (recipe follows)
2 tablespoons olive oil
2 cloves garlic, minced
The Stone Barn's Pizza Dough crusts (see Recipe Center) or desired crusts
3/4 cup finely chopped Vidalia onion or other sweet onion
3 cups sliced fresh mushrooms, sauteed (see below)
3/4 cup trimmed and coarsely chopped fresh sugar snap peas or asparagus
3/4 cup crumbled feta cheese (3 ounces)

Directions
1. In bowl, combine chicken and Balsamic Marinade. Marinate at room temperature for 20 minutes; drain. Meanwhile, in a small bowl, combine olive oil and garlic; set aside.

2. Bake pizza crusts in a 450 degree F oven for 12 minutes or until crust is light brown. Remove from oven. Drain chicken, discarding marinade.

3. For each pizza, lightly coat top of crust with one-third of garlic-olive oil mixture, spreading to the edges of the crust. Top with one-third of the chicken, onion, mushrooms and sugar snap peas. Sprinkle each with feta cheese.

4. Bake for 8 minutes more or until crust bottom is crisp and brown. Remove from oven. Cool on baking sheets on wire racks 5 minutes. Makes three 13-inch pizzas (twelve 2-wedge servings).

5. Balsamic Marinade: In a medium bowl, combine 1/2 cup balsamic vinegar; 2 or 3 cloves garlic, minced; 1 tablespoon Dijon-style mustard; 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Using a wire whisk, slowly add 1-1/2 cups olive oil in a thin, steady stream, whisking continually (mixture will thicken as you whisk). Makes 2 cups.

Note: To saute mushrooms, heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add mushrooms. Cook and stir for 6 to 8 minutes or until mushrooms are tender and browned and most of the liquid has evaporated.