Four Cheese Margherita Pizza With Chicken Recipes

CHICKEN MARGHERITA PIZZA RECIPE

Steps:

• Between two pieces of parchment paper, pound chicken breast to an even thickness, approximately ¾ of an inch thick. In a small bowl, mix ½ tablespoon of olive oil, 1 minced garlic clove, ¼ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Pour into a ziplock sandwich bag, add the chicken breast and massage to coat chicken in spices. Set aside.
• In a medium bowl, mix the remaining 1 ½ tablspoons olive oil, 2 minced garlic cloves, ½ teaspoon salt, ⅛ teaspoon pepper, and ¼ teaspoon dried oregano. Stir in the quartered grape tomatoes and set aside.
• To make the pizza dough, whisk together the warm water, sugar, and yeast. Let stand for five minutes until frothy. In a medium bowl, combine 1 ½ cups of flour, garlic salt, and remaining 1 teaspoon dried oregano. Add yeast mixture and stir to combine. Turn out onto a floured surface and knead for five minutes, adding the extra flour by the tablespoon until the dough is smooth and elastic. You may not need to add all of the remaining ¼ cup of flour. Form dough into a ball and cover with a damp tea towel until you finish cooking the chicken.
• Preheat grill and preheat oven to 450℉. When grill is hot, turn heat to medium and grill the chicken breast for four minutes per side until it is no longer pink on the inside. Cool for a few minutes and slice into bite sized pieces.
• Roll pizza dough into a circle on a 15" pizza stone or pan, leaving the edges slightly thicker. Bake the dough at 450℉ for 5 minutes. Remove from oven.
• Using a slotted spoon, spread tomatoes evenly over the pizza crust. Discard the remaining liquid. Place mozzarella slices over tomatoes. Spread chicken and fresh basil on top of cheese. Return to oven for 10 minutes or until crust is golden brown. Remove from oven and slice. Serve immediately.

FOUR CHEESE MARGHERITA PIZZA WITH CHICKEN

Steps:

• Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F.
• Brush each pizza crust with some of the tomato marinade. Spread evenly shredded chicken.
• Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
• Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
• Enjoy!

FOUR CHEESE MARGHERITA PIZZA

Steps:

• Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
• Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
• Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

GRILLED CHICKEN MARGHERITA PIZZAS

Steps:

• Heat gas or charcoal grill. In small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoned salt. Place on grill over medium-high heat. Cover grill; cook 12 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Reduce heat to medium-low.
• On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Cut chicken into strips. Arrange chicken strips over tortillas. Sprinkle each with 1/4 cup of the cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.
• With wide spatula, carefully slide pizzas onto grill over medium-low heat. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and crusts are crisp. Slide pizzas back onto cookie sheets.

MARGHERITA FLATBREAD PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Chop 1/2 of the basil leaves.
• Place a large saucepan over medium heat to warm. Put plum tomatoes in the pan and chop them up with a spatula. Bring to a simmer and add garlic, thyme sprigs, and chopped basil. Season with salt and pepper and simmer until most of the moisture is gone, 5 to 10 minutes. Remove and discard thyme sprigs.
• Place flatbread on a baking sheet and cook in the preheated oven for 3 minutes. Remove from the oven.
• Spread olive oil lightly over entire flatbread except the edge, then sprinkle with crushed red pepper. Spread tomato sauce on top of olive oil and place mozzarella on top. Layer with remaining whole basil leaves and tomato slices.
• Return to the oven and cook until crust is light brown, 12 to 15 minutes.

PIZZA MARGHERITA IN 4 EASY STEPS

Steps:

• Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
• Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
• Roll out the dough: if you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
• Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

GRILLED CHICKEN MARGHERITA TOSTADA PIZZAS

Steps:

• Heat up grill. In a small bowl, mix oil and garlic together. Brush the chicken breasts with 1 teaspoon of the oil mixture and sprinkle with seasoned salt. Place on grill over medium-high heat and cover grill. Cook for 12-18 minutes,turning once, until juices are gone from chicken. Reduce heat to medium-low.
• Place tortillas on ungreased cookie sheets. Brush the remaining oil mixture on tortillas. Sprinkle each tortilla with 1/4 cup of the mozzarella cheese. Cut the chicken into strips and arrange on top of the cheese. Add the tomato slices, sprinkle the remaining cheese and add the basil.
• With a spatula, carefully slide the pizzas onto the grill over medium-low heat. Cover the grill and let cook 3-5 minutes. (rotate the pizzas around to avoid hot spots). Once cheese is melted, remove the pizzas off the grill and serve. Enjoy!