Chicken In Pizza Dough Recipes

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PIZZA DOUGH CHICKEN EMPANADAS



Pizza Dough Chicken Empanadas image

These are very easy to put together and, honestly, you can stuff them pretty much with whatever you like. I find that wet fillings (braised meats, etc.) as opposed to dryer fillings work best because pizza dough is a little thicker than traditional empanada dough.

Provided by Marcela Valladolid

Categories     appetizer

Time 1h45m

Yield 6 to 8 empanadas

Number Of Ingredients 14

3 cloves garlic, crushed
1 onion, quartered
1 1/2 teaspoons salt
1 1/2 pounds bone-in chicken breasts (about 2)
1 bay leaf
8 tomatillos, husks removed and rinsed
2 jalapenos, stemmed and halved
1/2 cup lightly packed fresh cilantro, tender stems and leaves
1/2 cup lightly packed fresh cilantro, tender stems and leaves
Salt and black pepper
All-purpose flour, for dusting
2 pounds purchased pizza dough from your local pizzeria
1 egg beaten with 1 tablespoon water
6 ounces shredded mozzarella, optional

Steps:

  • Combine the garlic, onions, salt and 5 cups water in a 12-inch high-sided saucepan and bring to a boil. Add the chicken breasts and bay leaf, and lower the heat to a simmer. Cook the chicken, partially covered, until cooked through, about 35 minutes. (To check for doneness, slit the chicken in half to make sure the interior is no longer pink.) Remove the chicken (reserve the broth) and allow to cool slightly. When cool enough to handle, shred by hand and place in a medium bowl.
  • Remove enough broth to leave about 2 cups in the pan with the onions and garlic (cool and refrigerate or freeze the extra broth for another use). Remove the bay leaf. Add the tomatillos and jalapenos and cook until the tomatillos are olive green, 10 to 12 minutes. With a slotted spoon, transfer the solid ingredients (onions, tomatillos and garlic) to a blender. Add the cilantro and process until smooth (using some of the liquid in the pan if needed). Season with salt and pepper. Pour the salsa back into the saucepan and bring to a boil; add the chicken and cook until the flavors incorporate, about 5 minutes. Adjust the seasoning. Remove from the heat and set aside to cool.
  • Preheat the oven to 400 degrees F.
  • To assemble the empanadas: Dust a flat surface with flour. Roll out the pizza dough about 1/8 to 1/4 inch thick. Using a 6-inch round cookie cutter (or a bowl or plate with the same diameter), cut the dough into circles. Expect to get about 3 circles from 1 pound of dough. Brush the egg wash over the surface of one dough round. Add 2 tablespoons of filling onto half of the circle and sprinkle about 1 ounce of mozzarella on top of the filling, if using. Fold the plain half over the filling. Seal the edges with fork tines or crimp decoratively. Repeat for the remaining empanadas. (Save any leftover filling in an airtight container in the fridge for up to a week for another use.)
  • Transfer the empanadas to a baking sheet lined with parchment paper. Using a pastry brush, brush the tops of the empanadas with the egg wash. Bake until crisp and golden brown, about 20 minutes. Let cool for about 10 minutes before serving.

CHICKEN PIZZA CRUST



Chicken Pizza Crust image

Make and share this Chicken Pizza Crust recipe from Food.com.

Provided by coffy_bean

Categories     Very Low Carbs

Time 40m

Yield 1 Pizza, 2-4 serving(s)

Number Of Ingredients 3

10 ounces canned cubed chicken
1/4 cup parmesan cheese
1 egg

Steps:

  • Open and drain canned chicken through my whole oven is preheating to 350.
  • Place chicken in a thin layer on a parchment paper covered pan.
  • Bake for 10 minutes or until the chicken becomes dry.
  • Turn oven to 500.
  • Remove and place into a bowl. Add cheese and egg.
  • Stir to combine.
  • Spread into a pizza shape onto the pan lined with parchment. The thinner, the crisper the crust.
  • Bake for 5-8 minutes depending on thickness.
  • Cover with desired toppings and bake for 8 more minutes or until cheese and topping have cooked.

Nutrition Facts : Calories 394.4, Fat 27.3, SaturatedFat 9.1, Cholesterol 210.3, Sodium 325.9, Carbohydrate 0.7, Sugar 0.2, Protein 34.3

ALMOST-FAMOUS BARBECUE CHICKEN PIZZA



Almost-Famous Barbecue Chicken Pizza image

Provided by Food Network Kitchen

Time 1h30m

Yield one 10-inch pizza

Number Of Ingredients 9

1 teaspoon extra-virgin olive oil, plus more for brushing
1/2 pound prepared pizza dough, at room temperature
1/3 cup plus 2 tablespoons dark barbecue sauce
1 8-ounce skinless, boneless chicken breast
Kosher salt and freshly ground pepper
2/3 cup grated smoked gouda cheese (about 3 ounces)
2/3 cup grated part-skim mozzarella cheese (about 3 ounces)
1/2 small red onion, thinly sliced
Fresh cilantro, for topping

Steps:

  • Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
  • Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
  • Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
  • While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
  • Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.

CHICKEN IN PIZZA DOUGH



Chicken in Pizza Dough image

Make and share this Chicken in Pizza Dough recipe from Food.com.

Provided by MirandaLee

Categories     Chicken Breast

Time 3h50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 chicken breast (and any vegetables of your choosing)
1 egg, beaten
1 (1/4 ounce) envelope active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 1/2 cups water (105~ to 115 degrees)
4 cups all-purpose flour, unsifted

Steps:

  • Prepare pizza dough (see recipe following). While dough rises, prepare baked chicken and vegetables.
  • After dough has risen and chicken has finished baking, turn dough onto a lightly floured board.
  • Cut off a small piece of dough the size of a tennis ball to use for a top decoration.
  • Form remaining dough into a ball and roll out to a 12 x 17-inch rectangle. Place chicken, breast side down, in the middle of the dough.
  • Arrange vegetables around chicken.
  • Wrap sides and ends of dough over chicken.
  • Turn right side up and place on a baking sheet. Brush surface with beaten egg.
  • Roll out reserved piece of dough.
  • Using a cookie cutter, cut out a design and place on top of dough wrapped chicken.
  • Brush with egg.
  • Bake in pre- heated 425 degrees oven for 30 minutes, until golden brown.
  • To serve, let everyone tear off the bread, then cut up the chicken.
  • PIZZA DOUGH: Dissolve yeast, sugar and salt in warm water.
  • In large bowl, combine 2 cups of flour and yeast mixture; beat with an electric mixer several minutes.
  • Stir in enough additional flour to make a stiff dough.
  • Turn out on a floured board and knead 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl; turn to coat surface of dough with oil.
  • Cover with a damp cloth and let rise in a warm place until double in bulk (about 2 hours).

Nutrition Facts : Calories 545, Fat 5.9, SaturatedFat 1.6, Cholesterol 69.7, Sodium 628, Carbohydrate 97.3, Fiber 3.9, Sugar 1.4, Protein 22.8

CHICKEN PIZZA



Chicken Pizza image

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

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 prebaked 12-inch pizza crust
1/4 cup prepared pesto
1 large tomato, chopped
1/2 cup canned black beans, rinsed and drained
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese

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.

CHICKEN CLUB PIZZA



Chicken Club Pizza image

A co-worker shared how to swap in crescent rolls for pizza crust. I used that idea to turn an awesome sandwich recipe into an even more fabulous pizza. After baking, top with shredded lettuce. -Sherri Cox, Lucasville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 slices.

Number Of Ingredients 10

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons sesame seeds
1/4 cup mayonnaise
1 teaspoon dried basil
1/4 teaspoon grated lemon zest
1 cup shredded Monterey Jack cheese
4 ounces sliced deli chicken, cut into 1-inch strips
6 bacon strips, cooked and crumbled
2 plum tomatoes, thinly sliced
1/2 cup shredded Swiss cheese

Steps:

  • Preheat oven to 375°. Unroll crescent dough and separate into eight triangles; arrange in a single layer on a greased 12-in. pizza pan. Press onto pan to form a crust and seal seams; sprinkle with sesame seeds. Bake 8-10 minutes or until edge is lightly browned., In a small bowl, mix mayonnaise, basil and lemon zest. Spread over crust; top with Monterey Jack cheese, chicken, bacon, tomatoes and Swiss cheese. Bake 8-12 minutes or until crust is golden and cheese is melted.

Nutrition Facts : Calories 387 calories, Fat 28g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 782mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.

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