CHICKEN AND BACON PIZZA
This pizza with chicken, bacon and a garlic cream sauce is pizza comfort food 101 and makes for a great change-up to pizza night.
Provided by Ryan Beck
Categories Pizza
Time 40m
Number Of Ingredients 19
Steps:
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
- Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
- Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
- If using chicken breasts, heat medium skillet with 1 tbsp olive oil over medium heat. Season with Emeril's Essence and cook in skillet for 4 minutes on each side until completely cooked through and shred. If using rotisserie chicken, just shred, add the seasoning and set aside.
- In a medium skillet, cook the bacon over medium heat until fat is rendered and crisp. Place on paper towel-lined plate and reserve 1 tbsp bacon fat.
- In same skillet over medium heat, add butter. Add shallot and cook for about 2 minutes. Add garlic and cook for another 30 seconds. Add flour and cook for about 1 minute, or until bubbly.
- Slowly whisk in cream and chicken stock and cook for about 1 minute or until thickened. Add Italian seasoning and 1/4 cup Parmesan cheese and stir to combine. Remove from heat and set aside.
- Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
- Spread a light layer of the garlic cream sauce over the dough, leaving about 1 inch around the edges untouched. Spread the cooked chicken and bacon throughout the pizza. Add the mozzarella, cheddar and remaining Parmesan cheese on top.
- Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
Nutrition Facts : ServingSize 1 slice, Calories 385 kcal, Carbohydrate 30 g, Protein 18 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 72 mg, Sodium 988 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g
CREAMY CHICKEN ENCHILADA PIZZA
This is a twist on a family favorite. We wanted the taste of my chicken enchilada recipe, but we wanted it even faster. This kicked-up pizza is the fun creation we came up with. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 5 minutes., Meanwhile, in a small saucepan, combine cream cheese, 1/2 cup cheese, cumin, garlic powder and salt over medium heat; cook and stir for 5 minutes or until blended. Remove from heat. Add chicken; toss to coat. , Spread over crust. Drizzle with salsa and enchilada sauce; sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-12 minutes longer. Serve with toppings of your choice.
Nutrition Facts : Calories 428 calories, Fat 25g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 1061mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
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.
CREAMY CHICKEN PIZZA TOPPING
A local pizza joint makes a creamy chicken pizza which is one of my favourites so I thought I'd try to recreate it. They use mushrooms whereas I've used pineapple because I always like the extra sweetness and moisture that pineapple gives to a pizza. I've assumed you are already armed with a pizza base and know how to use it, personally I used Recipe#256080 and cooked on an outdoor grill but then browned a little under a grill. For a fresh dough it's best to pre-cook a little because otherwise the liquid will seep in and make it soggy. I used the quantities listed to top to a 35cm / 14" pizza, it tends to spread out a bit while cooking so make sure you cook in a well sized tray.
Provided by Peter J
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook chicken breast in oven for 30 minutes at 180°C / 350°F or grill until cooked through. You can of course use leftover chicken.
- Melt butter over gentle heat in a small saucepan and stir in flour until mixed well.
- Stir in milk gradually and continue to stir until it has reduced just a little, not much just a minute or two.
- Reduce temperature to low and stir through cheese until it has just melted and remove from the heat.
- Stir through the pineapple juice and stir rapidly to get it back to a thinner consistency.
- Coarsely cut the chicken into cubes roughly 1cm (little under 1/2") across and add to the cheese sauce and mix through.
- Stir through pineapple, onion, garlic, parsley, chives and sage. Place in the refrigerator 30 minutes while you prepare the oven/grill or alternatively it can be done in advance.
- Spread the base with the tomato paste or your favourite pizza sauce and then evenly spread the chicken mixture over the top.
- Sprinkle the remaining 1/2 cup of mozzarella over the top and cook as per your preferences until the cheese is melted through etc.
Nutrition Facts : Calories 298.5, Fat 16.3, SaturatedFat 7.9, Cholesterol 74, Sodium 553.4, Carbohydrate 16.5, Fiber 2.3, Sugar 8.4, Protein 22.6
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