CHICKEN PARMESAN PIZZA
This tasty pizza is the perfect combo-quick and easy to make, and a winner with even picky eaters. It's a handy option for a family dinner on a busy night or for the center of the table at a kids' party. -Karen Wittmeier, Parkland, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 pieces
Number Of Ingredients 8
Steps:
- Bake chicken tenders according to package directions. Remove from oven; increase oven setting to 450°., Meanwhile, grease a 12-in. pizza pan. Roll dough to fit pan. In a small bowl, mix marinara sauce and garlic powder; spread over dough., Cut chicken into 1-in. pieces. Top pizza with chicken and mozzarella cheese. Bake on a lower oven rack 12-15 minutes or until crust is golden brown and cheese is melted. Sprinkle with Parmesan cheese and basil. Serve with additional marinara.
Nutrition Facts : Calories 440 calories, Fat 17g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
CHEESY CHICKEN PIZZA
Why pop a frozen pizza in the oven when you can serve your family generous slices of this fast and flavorful pizza pie? Chicken provides a unique change of pace from the usual beef and pepperoni...and it pairs nicely with the onion, peppers and cheese.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Unroll pizza crust onto a greased baking sheet; form into a heart shape or a 12-in. circle. Spread with pizza sauce. Top with chicken, onion and peppers. Sprinkle with cheese. , Bake on lowest rack at 425° for 16-20 minutes or until crust is golden brown.
Nutrition Facts :
CHICKEN PARMESAN STROMBOLI
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Prepare chicken tenders according to package directions. Preheat oven to 400°. Unroll pizza dough onto a parchment-lined baking sheet. Layer with mozzarella, chicken tenders and Parmesan to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. Combine olive oil, garlic powder, oregano and pepper; brush over top., Bake until crust is dark golden brown, 18-22 minutes. Let stand 5 minutes before slicing. Serve with marinara sauce for dipping.
Nutrition Facts : Calories 408 calories, Fat 18g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 859mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
KETO CHICKEN CRUST PIZZA
A pizza crust made from chicken? Yes, and it's great-tasting, too! Ideal if you're on the keto diet. Choose as many toppings as you want or just top with more cheese and more fresh basil.
Provided by Yoly
Categories Bread Pizza Dough and Crust Recipes
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix chicken, mozzarella cheese, Parmesan cheese, garlic, Italian seasoning, salt, and pepper in a large bowl with your hands. Fold in chopped basil.
- Place chicken mixture between two pieces of parchment paper. Gently spread mixture into a circle or rectangle about 1/4-1/2-inch thick. Remove top parchment paper.
- Bake in the preheated oven until edges start to brown, 35 to 45 minutes. Top with your favorite toppings.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 4.1 g, Cholesterol 165.2 mg, Fat 14.6 g, Fiber 0.5 g, Protein 62 g, SaturatedFat 6.6 g, Sodium 1030.3 mg, Sugar 0.5 g
CHICKEN IN PIZZA DOUGH
Make and share this Chicken in Pizza Dough recipe from Food.com.
Provided by MirandaLee
Categories Chicken Breast
Time 3h50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pizza dough (see recipe following). While dough rises, prepare baked chicken and vegetables.
- After dough has risen and chicken has finished baking, turn dough onto a lightly floured board.
- Cut off a small piece of dough the size of a tennis ball to use for a top decoration.
- Form remaining dough into a ball and roll out to a 12 x 17-inch rectangle. Place chicken, breast side down, in the middle of the dough.
- Arrange vegetables around chicken.
- Wrap sides and ends of dough over chicken.
- Turn right side up and place on a baking sheet. Brush surface with beaten egg.
- Roll out reserved piece of dough.
- Using a cookie cutter, cut out a design and place on top of dough wrapped chicken.
- Brush with egg.
- Bake in pre- heated 425 degrees oven for 30 minutes, until golden brown.
- To serve, let everyone tear off the bread, then cut up the chicken.
- PIZZA DOUGH: Dissolve yeast, sugar and salt in warm water.
- In large bowl, combine 2 cups of flour and yeast mixture; beat with an electric mixer several minutes.
- Stir in enough additional flour to make a stiff dough.
- Turn out on a floured board and knead 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl; turn to coat surface of dough with oil.
- Cover with a damp cloth and let rise in a warm place until double in bulk (about 2 hours).
Nutrition Facts : Calories 545, Fat 5.9, SaturatedFat 1.6, Cholesterol 69.7, Sodium 628, Carbohydrate 97.3, Fiber 3.9, Sugar 1.4, Protein 22.8
PIZZA DOUGH CHICKEN EMPANADAS
These are very easy to put together and, honestly, you can stuff them pretty much with whatever you like. I find that wet fillings (braised meats, etc.) as opposed to dryer fillings work best because pizza dough is a little thicker than traditional empanada dough.
Provided by Marcela Valladolid
Categories appetizer
Time 1h45m
Yield 6 to 8 empanadas
Number Of Ingredients 14
Steps:
- Combine the garlic, onions, salt and 5 cups water in a 12-inch high-sided saucepan and bring to a boil. Add the chicken breasts and bay leaf, and lower the heat to a simmer. Cook the chicken, partially covered, until cooked through, about 35 minutes. (To check for doneness, slit the chicken in half to make sure the interior is no longer pink.) Remove the chicken (reserve the broth) and allow to cool slightly. When cool enough to handle, shred by hand and place in a medium bowl.
- Remove enough broth to leave about 2 cups in the pan with the onions and garlic (cool and refrigerate or freeze the extra broth for another use). Remove the bay leaf. Add the tomatillos and jalapenos and cook until the tomatillos are olive green, 10 to 12 minutes. With a slotted spoon, transfer the solid ingredients (onions, tomatillos and garlic) to a blender. Add the cilantro and process until smooth (using some of the liquid in the pan if needed). Season with salt and pepper. Pour the salsa back into the saucepan and bring to a boil; add the chicken and cook until the flavors incorporate, about 5 minutes. Adjust the seasoning. Remove from the heat and set aside to cool.
- Preheat the oven to 400 degrees F.
- To assemble the empanadas: Dust a flat surface with flour. Roll out the pizza dough about 1/8 to 1/4 inch thick. Using a 6-inch round cookie cutter (or a bowl or plate with the same diameter), cut the dough into circles. Expect to get about 3 circles from 1 pound of dough. Brush the egg wash over the surface of one dough round. Add 2 tablespoons of filling onto half of the circle and sprinkle about 1 ounce of mozzarella on top of the filling, if using. Fold the plain half over the filling. Seal the edges with fork tines or crimp decoratively. Repeat for the remaining empanadas. (Save any leftover filling in an airtight container in the fridge for up to a week for another use.)
- Transfer the empanadas to a baking sheet lined with parchment paper. Using a pastry brush, brush the tops of the empanadas with the egg wash. Bake until crisp and golden brown, about 20 minutes. Let cool for about 10 minutes before serving.
ALMOST-FAMOUS BARBECUE CHICKEN PIZZA
Provided by Food Network Kitchen
Time 1h30m
Yield one 10-inch pizza
Number Of Ingredients 9
Steps:
- Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
- Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
- Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
- While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
- Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.
CHICKEN PIZZA
My fun twist on typical pizza is an excellent way to use up leftover pesto. And since it's loaded with protein-rich chicken and black beans, it's hearty enough to satisfy everyone! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until no longer pink. , Place the crust on a lightly greased 12-in. pizza pan. Spread with pesto; top with the chicken, tomato, beans and cheeses. Bake at 400° for 10-12 minutes or until cheese is melted. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.
Nutrition Facts : Calories 431 calories, Fat 18g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 692mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.
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