Savory Chicken Vegetable Pizza Recipes

VEGGIE 'N' BUFFALO CHICKEN PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the onion, zucchini, peppers and mushrooms together with the KC Masterpiece(R) Buffalo Marinade. Spread the onion, zucchini, yellow pepper, and mushrooms in a single layer on a parchment-lined baking sheet and roast for 25 minutes or until the vegetables have softened and the edges are browned. This can be done a day in advance.
• Preheat the grill or rectangular grill pan over medium heat.
• On a lightly-floured work surface, roll out the pizza dough into an approximately 8-inch by 14-inch rectangle. Brush the dough with 1 tablespoon olive oil.
• Lay the dough onto the hot grill, oil-side down and brush the top with the remaining olive oil. Grill for 3 to 5 minutes or until the dough is puffed and the underside is browned. Using tongs, turn the pizza over and grill until the dough is firm enough to handle, about 1 minute more.
• Spread the Hidden Valley(R) Farmhouse Originals Savory Bleu Cheese over the crust. Sprinkle with the vegetables, chicken, and cheese and cover. If using a grill pan cover with a sheet pan or tent with aluminum foil. Cook the pizza until the cheese is melted, about 6 minutes. Transfer to a cutting board. Sprinkle with the chopped oregano. Drizzle with a little of the KC Masterpiece(R) Buffalo Marinade and Hidden Valley(R) Farmhouse Originals Savory Bleu Cheese, if desired. Slice and serve.

CHICKEN AND VEGGIE PIZZA

Steps:

• Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
• In medium bowl, stir Bisquick mix, hot water and 1/4 cup of the spinach dip with fork until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake 7 minutes.
• Spread remaining 1/2 cup spinach dip over partially baked crust. Sprinkle with chicken, tomato and mushrooms. Sprinkle with cheese.
• Bake 12 to 15 minutes or until crust is brown and cheese is melted.

CHICKEN VEGETABLE PIZZA

Steps:

• Preheat oven to 450°F Brush each pizza crust with 1 tablespoons of oil and place on parchment-lined baking sheets.
• In a medium saucepan, heat remaining oil over medium heat and cook until thickened, stirring occasionally, about 5 minutes.
• Add parmigiano cheese and 1/2 cup Mozzarella cheese; stir until melted. Spread hot cheese mixture over pizze crusts in prepared pans. Top with chicken, vegetables and remaining 1 cup Mozzarella cheese.
• Bake in preheated oven, 10 minutes or until crust is crispy and cheese is melted. Remove and garnish with basil and serve.
• Freezing is not recommended.

SAVORY CHICKEN AND VEGETABLES

Steps:

• Place chicken in 5- to 6-quart slow cooker. Add remaining ingredients except mushrooms, flour and water.
• Cover and cook on low heat setting 8 to 10 hours.
• Skim any fat from surface. Remove Bouquet Garni. Stir in mushrooms. Mix flour and cold water; stir into chicken mixture. Increase heat setting to high. Cover and cook about 30 minutes or until thickened.