Chicken Pizza

Chicken Pizza Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Forget delivery! Serve homemade Chicken Pizza instead. Chicken, sweet Italian sausage, cremini mushrooms, fontina cheese, and sliced red bell pepper are just a few of the ingredients we used to dress this dish up.

Yield:

Serves 6 (serving size: 2 slices)

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hours

Nutritional Information

Calories 414
Fat 19.4 g
Satfat 5.8 g
Monofat 7 g
Polyfat 2.6 g
Protein 25.9 g
Carbohydrate 33.9 g
Fiber 1.9 g
Cholesterol 64 mg
Iron 2.9 mg
Sodium 641 mg
Calcium 154 mg

Ingredients

1 (12-ounce) portion fresh pizza dough
2 1/2 tablespoons olive oil, divided
2 (6-ounce) skinless, boneless chicken breast halves, cubed
1 (4-ounce) link sweet Italian sausage, casing removed
1/4 cup vertically sliced onion
4 ounces cremini mushrooms, sliced
1 tablespoon chopped fresh garlic
2 teaspoons cornmeal
4 ounces fontina cheese, shredded
1 red bell pepper, seeded and sliced
3/4 teaspoon crushed red pepper
2 tablespoons chopped parsley
2 teaspoons chopped fresh thyme

Preparation

1. Let dough rest, covered, at room temperature for 30 minutes.

2. Preheat oven to 450°.

3. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil, chicken, and sausage; sauté 5 minutes. Remove mixture from pan. Add 1 tablespoon oil to pan; swirl. Add onion, mushrooms, and garlic; sauté 5 minutes, stirring constantly.

4. Punch dough down. Sprinkle a baking sheet with cornmeal. Roll dough out to a 14-inch circle on baking sheet. Brush dough with 1 tablespoon oil; sprinkle with 2 ounces cheese. Arrange chicken mixture, vegetable mixture, and bell pepper over cheese, leaving a 1/4-inch border. Top with remaining cheese and crushed red pepper. Bake at 450° for 20 minutes or until golden. Sprinkle with herbs. Cut into slices.

Note:

Julianna Grimes,

January 2012
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