Deep Dish Chicken Feta Pizza Recipes

DEEP-DISH CHICKEN PIZZA

Steps:

• Prepare roll mix according to package directions. Meanwhile, in a large skillet over medium heat, cook chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, peppers, onion and seasonings in remaining oil until vegetables are tender. Return chicken to the pan., Roll dough into a 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan; build up edges slightly. Spread sauce over dough. Top with chicken mixture and cheeses., Wrap and freeze for up to 2 months or bake at 375° for 25-30 minutes or until crust and cheeses are lightly browned. Let stand for 10 minutes before serving., To use frozen pizza: Thaw in the refrigerator. Uncover and bake at 375° for 25-30 minutes or until golden brown. Let stand for 10 minutes before serving.

CHICKEN-FETA PIZZA

Steps:

• Heat oven to 450°F.
• Place crust on baking sheet; spread with oil. Sprinkle with 3/4 cup mozzarella.
• Top with chicken, tomatoes, feta and remaining mozzarella.
• Bake 10 to 12 min. or until cheese is melted and crust is golden brown. Let stand 5 min. before cutting to serve.

GREEK PIZZA WITH CHICKEN, FETA AND OLIVES WITH MIXED CHERRY TOMATO SALAD

Steps:

• Preheat oven to 450 degrees F.
• Roll dough out into a large rectangle and transfer to a large baking sheet. Top dough with mozzarella cheese, to within 1/2-inch of the edges and then sprinkle garlic flakes all over cheese. Top with chicken, mushrooms and olives. Sprinkle feta cheese over top and then sprinkle oregano over everything. Bake 10 to 12 minutes, until crust is golden brown and cheese melts.
• Serve with Cherry Tomato Salad.
• In a medium bowl, combine tomatoes and basil. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to tomatoes and toss to combine. Season, to taste, with salt and black pepper.

DEEP DISH CHICKEN-FETA PIZZA

Steps:

• For the dough: In a sm bowl, dissolve yeast in warm water.
• In a separate bowl combine flour and salt.
• Add yeast mixture and oil and mix thoroughly until dough forms in a ball.
• Place dough ona well-floured board and kneed until smooth; about ten min.
• Dust a lg bowl lightly w/ flour and place dough in it.
• Cover w/ plastic wrap.
• Let dough rise for about an hr.
• or until doubled in size.
• (You may try putting the dough into a warmed oven. If you do this, make sure that the oven is warm and turned off when you put the dough in. Also make sure that you put a little oil in the bowl and roll the dough around in it to prevent it from getting har) Once doubled, punch the dough down and w/ a rolling pin, roll out until about one inch thick.
• Place the dough in well greased pie pan and fold the edges over.
• (Or you can cook the it like a regular pizza. I've tried both ways and both have been equally good) For the pizza: Marinate the chicken in the Italian seasonings as the directions on the packet tell you to.
• (or use your own Italian marinade) Cook the chicken (I use my George Foreman Grill) until no longer pink.
• Cut the chicken into strips or chuncks.
• Spread the pizza sauce on the dough and then cover with enough mozz.
• cheese.
• Next add the feta cheese; as much as you feel comfortable with.
• Top with the chicken pieces and sprinkle with a little parm.
• cheese and dried Italian seasoning (opt.) Pop into the oven at about 400 degrees for around 20-25 min.
• Check periodically for doneness.
• Enjoy!