8 servings (serving size: 1 slice)

In about 20 minutes you can serve your family a garlicky-good, three-cheese and chicken pizza that's just as good as what you'd get at a pizza restaurant.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 3 ingredients, stirring well with a whisk. Place crust on a baking sheet; brush vinegar mixture over crust. Top with chicken, tomato, and mushrooms; sprinkle with cheeses and green onions.

Step 3

Bake at 400° for 15 minutes or until cheeses melt.

Ratings & Reviews

Trevino's Review

March 20, 2014
A 10 out of 10! I didn't use all of the mustard mixture but fully coated the pizza dough. We used a store bought, fully cooked chicken. I think the feta was the icing on the cake! My boys are not easily convinced of giving a 10, but in this case all thumbs up!

daneanp's Review

April 25, 2013
Unusual but very tasty. I think I'd prefer a whole wheat Boboli next time. Ours took more like 18 minutes for a crunchy center crust but it was pretty loaded up. Served with tossed salads. Very filling.

pmarie's Review

March 03, 2013
This pizza is a lot tastier on paper than on the plate. I found the toppings overly watery and heavy. The cheeses do not mesh well. A similar, but much better, recipe is CL's Turkey Alfredo Pizza. Flavors are intense and well integrated, and the cheese is perfectly suited for the toppings.

steponme's Review

March 25, 2012
I don't know if I'm totally sold on the mustard sauce. I used a 12" crust b/c it's what I had on hand; I should have modified the toppings, b/c I had too much. I went ahead & piled it on anyway. I did enjoy the addition of the feta. I think if I try this again, I'll nex the mustard sauce & use a marinara instead.

laebrown's Review

March 07, 2012
Unique, I'll say! I really enjoyed it though - the Dijon mustard made the pizza smell like a decadent burger. It was so tasty, and difficult to eat just one slice, so I ate light the rest of the day before this dinner. We made it twice in one week - it was SO good! :D

seaside725's Review

February 18, 2012
I also could not find a 16 oz Boboli crust. Good thing! Because I ended up making two and every last bit went. I did modify the rest of the ingrediants to make the two pies, but I didn't and wouldn't change a thing. It was excellent and everyone wants me to make it again. I served it with a salad.

bahibektoi's Review

February 04, 2012
Very tasty. I made my own semi whole wheat crust, but otherwise followed the directions exactly. Will make again. A nice change from a saucy standard pizza. Might try some avocado on top.

ljan1214's Review

January 13, 2012

crysmys's Review

November 05, 2011
This was good. Not spectacular, but good enough to make again. Worked well with whole wheat crust.. though next time I'll skip the mustard.

carolrk's Review

October 07, 2011
A real family favorite. This is fabulous, especially if you find a thin crust supermarket packaged pizza crust. I cut the garlic in half, and after the first time, I have not used the chicken. I use instead roasted peppers from a jar or artichoke hearts or both. I have done this with red onion and kalamata olives for a Greek pizza. I always double the recipe and make two pizzas. Make one and while you are eating it, cook the second. The left-overs, if you have any, heat up well after being in the fridge. What I really like is that this is a gourmet pizza, but you know what the calorie count is. Serve this with a glass or red wine and a nice salad, and you have a terrific meal ready in really no time at all!