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.
2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
4 garlic cloves, minced
1 (16-ounce) Italian cheese-flavored pizza crust (such as Boboli)
1 1/2 cups shredded cooked chicken breast (about 8 ounces)
1 cup chopped plum tomato
1 cup chopped mushrooms
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) crumbled feta cheese
1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
1/4 cup chopped green onions
How to Make It
Preheat oven to 400°.
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.
Bake at 400° for 15 minutes or until cheeses melt.
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!
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.
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.
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.
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
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.
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!
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