Saturday, January 14, 2012

Chicken Pizza

Oddly, neither D nor I liked this. We both thought it was bland. Perhaps it was because there were so many flavors going on, we couldn't settle on just one, or maybe it was just bland. Who knows? But we were both disappointed. Oh and we added basil tomato sauce because I like sauce on my pizza.

Chicken Pizza

YIELD: Serves 6 (serving size: 2 slices)
HANDS-ON:40 Minutes
TOTAL:1 Hour
COURSE: Main Dishes

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


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.

Nutritional Information
Calories: 414; Fat: 19.4g; Saturated fat: 5.8g; Monounsaturated fat: 7g; Polyunsaturated fat: 2.6g; Protein: 25.9g; Carbohydrate: 33.9g; Fiber: 1.9g; Cholesterol: 64mg; Iron: 2.9mg; Sodium: 641mg; Calcium: 154mg

Cooking Light JANUARY 2012

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