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| | From:  Genie· (Original Message) | Sent: 11/30/2007 4:11 AM |
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Reply
| | | From: Genie· | Sent: 11/30/2007 4:17 AM |
Barbecue Chicken Pizza 2 large cooked chicken breast halves - coarsely shredded 1/2 cup hickory flavored barbecue sauce 8 ounces Gruyere cheese - grated 16 ounces Boboli pizza crust 3/4 can red onion - thinly sliced 1 green onion - chopped fresh cilantro
Place baking sheet on rack in oven and preheat oven to 450° F. Toss the chicken with 1/4 cup barbecue sauce. Spread remaining barbecue sauce on pizza crust. Spread half of cheese on crust. Arrange chicken evenly over crust. Sprinkle with remaining cheese, red onion, green onion, and cilantro over pizza. Transfer pizza to hot baking sheet. Bake until bottom of crust is crisp and cheese on top melts, about 14 minutes. Let pizza stand 5 minutes before cutting.
YIELD: 4 Servings | |
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Reply
| | | From: Genie· | Sent: 11/30/2007 4:42 AM |
Chicken Salad Pizza One 12-inch prepared pizza shell (see note below) 1 package (4 ounces) mixed baby greens 1 package (10 ounces) precooked, sliced chicken 1/4 cup Caesar dressing
Place the pizza shell on a pizza pan or platter and top with the greens.
Place the chicken over the greens and drizzle with the dressing. Slice and serve.
Note: If using a frozen pizza shell, make sure to thaw and bake in a 450-degree-F oven for 8 to 10 minutes before topping. I like to use a ready-to-top Boboli pizza shell because of the extra seasonings and cheese already baked onto it. | |
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Reply
| | | From: Genie· | Sent: 11/30/2007 4:42 AM |
Boursin Chicken Pizza 1 pizza crust 1/4 cup dry white wine 1 tablespoon lemon juice 2 tablespoons olive oil - divided 1 clove garlic - minced 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried basil leaves 1/2 teaspoon black pepper 1 pound boneless skinless chicken breast nonstick cooking spray 3/4 cup crumbled light boursin cheese 1/2 cup chopped fresh basil 2 tablespoons chopped fresh chives
Prepare Pizza Crust. Combine white wine, lemon juice, 1 tablespoon olive oil, garlic, oregano, basil and pepper in medium bowl. Transfer wine mixture to large resealable plastic food storage bag. Add chicken to bag; seal bag and knead to coat chicken with marinade. Place in refrigerator and marinate at least 2 hours or overnight.
Remove chicken from marinade; discard remaining marinade. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 12 to 15 minutes or until chicken is golden brown and no longer pink in center. Remove chicken to cutting board. When chicken is cool enough to handle, cut into 1/2-inch pieces.
Preheat oven to 450°F. Brush dough with remaining 1 tablespoon olive oil. Top with chicken, Boursin cheese, basil and chives. Bake 18 to 20 minutes or until crust is golden brown and cheese is melted. Makes 8 servings | |
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Reply
| | | From: Genie· | Sent: 11/30/2007 4:44 AM |
California Pizza
1 loaf (16 oz.) frozen bread dough, thawed
1/4 tsp. finely shredded lemon peel
1 TB lemon juice
1 TB margarine or butter, melted
3/4 lb. boneless skinless chicken breast halves, grilled and cubed
1/4 cup finely snipped dried tomatoes
Parmesan Pizza Sauce, recipe follows
2 fresh medium tomatoes, thinly sliced
1 cup (4 oz.) shredded Monterey Jack cheese
On a lightly floured surface, roll bread dough into a 14" circle. Transfer
dough to a greased
13" pizza pan. Build up edges slightly. Prick generously with a fork.
Bake in a 375º F., oven for 20 to 25 minutes or until light brown.
In a small mixing bowl stir together lemon peel, lemon juice, and margarine
or butter.
Rinse chicken breast halves; pat dry. Grill chicken directly over medium
coals for 12 to 15
minutes or until chicken is tender and no longer pink, turning once halfway
through grilling
and brushing occasionally with lemon mixture the last 10 minutes of grilling.
Cut chicken
into cubes.
Pour enough boiling water over dried tomatoes to cover; let stand for 2
minutes. Drain well.
Spread Parmesan Pizza Sauce over hot crust. Top with chicken cubes, sliced
fresh tomatoes,
and dried tomatoes. Sprinkle with Monterey Jack cheese.
Bake about 12 minutes more or until cheese melts and sauce is bubbly.
Makes 6 servings.
~~~Parmesan Pizza Sauce~~~
1/3 cup finely chopped onion
2 cloves garlic, minced
1 TB margarine or butter
1 TB all purpose flour
1/8 tsp. ground white pepper
1 cup milk
1/4 tsp. instant chicken bouillon granules
1/4 cup grated Parmesan cheese
In a small sauce pan sauté the onion and garlic in margarine or butter until
onion is
tender but not brown. Stir in the flour and pepper. Add the milk and bouillon
granules
all at once. Cook and stir until slightly thickened and bubbly. Stir in the
Parmesan
cheese.
Makes about 1 cup sauce (enough for 1 pizza or 3 servings).
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Reply
| | | From: Genie· | Sent: 6/12/2008 3:22 AM |
| Mop Sauce Pizza
6 servings
Ingredients
1 recipe Mop Sauce (see recipe below)
1 large deli-roasted chicken
1 12-inch Italian bread shell (Boboli) or prebaked pizza crust
4 ounces smoked provolone cheese, shredded (1 cup)
1/4 cup chopped green sweet pepper
4 slices pepper bacon or regular bacon, cooked, drained, and chopped
Directions
1. Prepare Mop Sauce. Meanwhile, remove skin from chicken and discard.
Remove meat from bones; discard bones. Use two forks to pull chicken
into small pieces (you should have 3 to 4 cups). Set meat aside.
2. Preheat oven to 450 degree F. Place bread shell or pizza crust on a
large greased baking sheet. Bake for 5 minutes. Remove from oven. Spread
Mop Sauce over bread shell or crust to within 1/2 to 1 inch of the edge.
Sprinkle with 2 cups of the chicken (save remaining chicken for another
use), cheese and sweet pepper. Sprinkle with bacon. Bake for 10 to 12
minutes more or until cheese is just melted and bubbly. Cut into wedges.
Serve immediately.
Mop Sauce:
In a small saucepan stir together 1 cup apple juice; 1 cup cider
vinegar; 1 teaspoon packed brown sugar; 1 clove garlic, minced; 1/2
teaspoon dry mustard; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin;
and 1/2 to 1 teaspoon bottled hot pepper sauce. Bring to boiling; reduce
heat. Boil gently, uncovered, about 30 minutes or until mixture is
reduced to 1 cup. Add 2 seeded and chopped tomatoes (1-1/2 cups) and one
half (1/3 cup) of a 6-ounce can tomato paste; stir to combine. Return to
boiling; reduce heat. Boil gently, uncovered, about 10 minutes more or
until slightly thickened, stirring occasionally. Use immediately or
cool; cover and store in the refrigerator for up to 1 week.
Tip: Make double the amount of sauce in a medium saucepan and reserve
extra to make another pizza or omit the tomatoes and tomato paste to use
as a barbecue sauce.
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Reply
| | | From: Genie· | Sent: 6/27/2008 2:41 AM |
Chicken Yassa Pizza Recipe 1 Pizza Dough
1 C Mozzarella
Yassa Marinade
2 Tbsp fresh lemon juice
¾ large onion -- thinly sliced
Salt and freshly ground black pepper to taste
¼ of fresh habanero pepper, finely minced plus 1 habanero pepper
1 Tbsp cup plus 1 tablespoon peanut oil
1 chicken breast -- cut in serving pieces
2 Tbsp cup pimiento-stuffed olives
1 carrot, scraped and -- thinly sliced
1 Tbsp Dijon-style mustard
Hot chili pepper, to taste Mix all of the marinade ingredients in a glass or other non-reactive bowl and marinade your chicken breast over night, or at least a few hours. Place marinated chicken in a sauce pan or cast iron dutch oven and cook the chicken and marinade in the oven at 350°F until cooked (about 15-25 minutes). Once chicken is done, Form the dough into the desired shape and put half of the olive oil on the dough. Cook the dough (untopped) on 415°F for approximately 5-7 minutes or until it starts to brown slightly. Remove pizza from the oven and use the Yassa Sauce as the sauce for the pizza (use sparingly as it may be a bit runny) and then add the chicken. Top with your favorite African cheese, or mozzarella will work just fine. Cook at 415°F for 7-10 minutes or until cheese starts to brown. Remove from the oven and let sit for approximately 2-4 minutes. Dig in!
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Reply
| | | From: Genie· | Sent: 6/27/2008 2:42 AM |
Chicken Alfredo Pizza Recipe 1 sourdough pizza dough
¼ cup alfredo sauce
1 cup sliced spinach
15 cherry tomatos (halved)
1 chicken breast (shredded)
1 ½ cups mozzarella cheese
pepper
salt Form the dough into the desired shape and top cook (untopped) at 415°F for approximately 5-7 minutes or until slightly brown. Remove pizza from the oven and top with alfredo sauce, halved tomatos, and cheese. Cook at 415°F for 7-10 minutes or until cheese starts to brown. Remove from the oven and let sit for 2-4 minutes.
For an extra special treat, just before serving, add a drizzle of fresh olive oil and another dash of Italian seasoning. This is one cheese pizza that is sure to please! | |
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Reply
| | | From: Genie· | Sent: 6/27/2008 2:43 AM |
Pizza Cordon Bleu Recipe 1 sourdough pizza dough
3 Tablespoons Dijon Mustard (4 Tbsp if you like mustard)
1 cooked chicken breast shredded
3 pieces of deli ham but into ½ inch pieces
½ cup mushrooms
½ cup swiss cheese or asiago or fontina
1 ½ cups mozzarella cheese
pepper
salt Form the dough into the desired shape and cook the dough (untopped) at 415°F for approximately 5-7 minutes or until slightly brown. Remove pizza dough from the oven and top with dijon mustard, chicken, ham, and mushrooms. Top with cheese and place back in the oven. Cook at 415°F for 7-10 minutes or until cheese starts to brown. Remove from the oven and let sit for 2-4 minutes. | | |
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Reply
| | | From: Genie· | Sent: 6/28/2008 5:09 AM |
| BBQ Chicken Pizza
6-8 servings 25 min 10 min prep
2 cups cooked boneless skinless chicken breasts, diced (leftovers work great!)
2-3 cups barbecue sauce (use your favorite)
1 green pepper, diced
2 cups crushed pineapple (optional)
1 red onion, very thinly sliced
2 cups cherry tomatoes, halved or 1 tomato, thinly sliced
1/2 cup pickled jalapeno peppers, more if you like them
2 prepared pizza crust (like Boboli)
2 cups mozzarella cheese, shredded
2 cups colby-monterey jack cheese, shredded
Drain pineapple and slice or cut tomatoes, Drain very well in a strainer so
that the juice does not make the crust soggy. I even squeeze the pineapple
to get most of the juice out. A ricer works great here! BUT will smoosh the
tomatoes. Spread half of the bbq sauce on each pizza and top with chicken,
thinly sliced onions, diced bell pepper, cut and drained tomatoes, and pineapple
that has been drained well. (NOTE: PLEASE drain as much juice as you can so that
your crust does not get soggy).
Mix cheeses together and top each pizza equally. Place the jalapeño slices on top.
Bake at 350 degrees for 10-15 minutes or until cheese bubbles and begins to brown.
Allow pizza to rest for a few minutes, then slice and serve!
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