Friday, July 19, 2013

Smoked Chicken Pizza

Since we've already done a White Pizza on this blog, we won't get into making the crust here.  You can look up our crust recipe under White Pizza.  But this pizza has a few different ingredients that make it special, like smoked chicken breast and Fontina cheese.  We hope you enjoy it as much as we did!

Smoked Chicken Pizza

1 lb. boneless, skinless chicken breast
1 tsp. olive oil
1 ½ tsp. Italian seasoning blend
pinch garlic powder
4 medium banana peppers
4 medium Cubanelle peppers (about 5” long)
olive oil
8 oz. Portabella mushrooms, peeled and sliced ¼” thick
4 medium plum tomatoes
½ medium red onion, thinly sliced and separated into rings
sliced black olives (optional)
8 oz. low-fat Mozzarella cheese, shredded
8 oz. Fontina cheese, shredded
¼ cup Parmesan cheese, grated

·         Prepare your pizza crust (see recipe)
·         Rub chicken breasts with 1 tsp. olive oil and sprinkle with Italian seasoning and garlic powder
·         Over hot coals on the BBQ grill, cook until just done, then set aside to cool
·         Roast the banana and Cubanelle peppers in the oven (see roasted peppers recipe on this blog)
·         After allowing peppers to cool, peel skins off and cut into slices
·         Cut cooled chicken into ½” cubes
·         In a large skillet, sautĂ© mushrooms in 2 tsp. olive oil over low heat until most of their liquid is gone
·         Remove mushrooms from skillet and set aside
·         Add ½ tbl. olive oil to the skillet and fry the tomato slices for about 2 minutes per side
·         On your prepared crust in a pizza stone or baking tray, spread about 1 tbl. olive oil over crust, then add the peppers, onions, chicken, tomatoes, black olives and mushrooms evenly over the top
·         Heat oven to 450°
·         Bake pizza for about 20 minutes in the lower 1/3 of the oven
·         Remove from oven, sprinkle evenly with the Parmesan, Mozzarella and Fontina cheese, and drizzle about 1 tbl. olive oil over the top
·         Lower oven to 350° and bake another 15 minutes on the middle rack of the oven
·         Remove from heat and allow to cool for about 5 minutes before slicing and serving

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