CHICKEN AND PEPPERONI PIZZA
My husband is the supreme pizza make in the family. He'll try new ingredient combinations and stick with the winners. This palate-pleasing pizza is one of his "masterpieces"!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Place crust on a lightly greased pizza pan. Spread with pizza sauce. Top with the broccoli, chicken, mushrooms, pepperoni and tomatoes. Sprinkle with cheese. Bake at 400° for 15-20 minutes or until heated through.
Nutrition Facts :
PEPPERONI PIZZA CHICKEN FINGERS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the chicken fingers: Preheat the oven to 425 degrees F. Pulse the pepperoni in a food processor until finely chopped. Transfer to a shallow dish and combine with the Italian seasoning, breadcrumbs and olive oil. In a separate shallow dish, whisk the eggs with a pinch of salt.
- Set a rack on a baking sheet; coat the rack with cooking spray. Add the chicken to the egg mixture and toss to coat. Remove the chicken from the egg mixture, shaking off any excess, then coat with the pepperoni breadcrumbs, pressing firmly to adhere. Place the strips on the prepared rack and coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes.
- Meanwhile, make the dipping sauce: Combine the marinara sauce and mozzarella in a microwave-safe bowl. Just before serving, microwave in 30-second intervals until the sauce is hot and the cheese melts. Stir to combine. Serve with the chicken fingers.
HOMEMADE PEPPERONI PIZZA
Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Yield 6
Number Of Ingredients 16
Steps:
- For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
- For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
- Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
- Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
- For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
- Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.
Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g
PEPPERONI CHICKEN PIZZA STYLE
My mom had an incinerate setting on her oven. That is how she cooked meat. I thought that all meat was some form of carbon based life form, because that is what it tasted like. I have made it my mission to find ways to serve moist and flavorful meat. This is an inspiration born of too much time on my hands and needing to feed picky eaters. If I attach the word Pizza to any recipe it is guaranteed at least a try! The chicken is breaded, topped with spaghetti sauce, vegetables, pepperoni and cheese. It is a tasty combination.
Provided by Dawn399
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Rinse chicken breasts and pat dry.
- Combine bread crumbs, flour, and Italian seasoning in a medium mixing bowl.
- Pour milk in a shallow bowl.
- Dip chicken breasts in milk, then dredge in breadcrumb mixture and set aside.
- Heat olive oil in a large frying pan and brown chicken breasts until they are golden brown, remove.
- Sauté vegetables in frying pan until tender crisp.
- You may have to add a small amount of olive oil.
- Pour a small amount of spaghetti sauce to coat bottom of a rectangular baking pan (kind you would use for lasagne.) Place chicken breasts in pan and spoon more spaghetti sauce on top.
- May pour remaining sauce around chicken.
- Divide vegetables evenly among chicken breasts and place them on top of sauce coated chicken breasts.
- Place 2 slices of pepperoni on each breast over vegetables and then top with cheese.
- Bake 15-20 minutes, until cheese is melted and bubbly.
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- Preheat your oven to 375°F. Heat your cast iron over medium heat. Season your chicken with your seasonings of choice (we used all of the seasoning blend we made). Add 1 tbsp of olive oil to the skillet, and add in the chicken to sear. Brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet, and set aside, leaving the drippings in the pan.
- Add the remaining olive oil to the skillet. If you’re adding garlic and onions to this dish. start by adding the onions and cooking with a pinch of salt for 3-5 minutes until they are translucent. Next, add in the minced garlic until fragrant, about 30 seconds. cook them now before adding the sauce. Now add in marinara sauce to the skillet sprinkle in a bit of sweet basil if adding, stirring consistently to wilt.
- Add the chicken thighs back to the pan, then smother with the tomato sauce. Layer on the cheese, and pepperonis.
- Bake in the oven for 20 minutes at 375°F, then broil on high for 3-5 minutes to get the cheese nice and browned. Add fresh basil if desired, we grow some on our window sill so that we always have it. Garnish with more Parmesan cheese and red pepper flakes. Enjoy!
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