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

Ingredients

Pizza Crust (see recipe on thisblog)

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

Directions

·         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, sauté 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