CHICKEN ALFREDO VEGGIE PIZZA
"I created this pizza myself, and it's become one of our favorites! The vegetables' bright colors make it very appealing." Nancy Lindsay - New Market, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, 1/2 teaspoon salt, seasoning blend, whole wheat flour and 2-1/4 cups bread flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 20 minutes., Punch dough down; roll into a 15-in. circle. Sprinkle cornmeal over a 14-in. pizza pan coated with cooking spray. Transfer dough to prepared pan; build up edges slightly. Bake at 425° for 12-14 minutes or until edges are lightly browned., Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, spinach, Parmesan cheese, pepper and remaining salt. Cook and stir over medium heat until spinach is wilted., Spread sauce over crust; top with remaining ingredients. Bake 10-15 minutes longer or until cheeses are melted.
Nutrition Facts : Calories 317 calories, Fat 9g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 476mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN AND VEGGIE PIZZA
Spinach dip is the saucy surprise in a super-easy cheesy chicken pizza.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 30 mg, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 4 g, TransFat 1 g
CHICKEN VEGETABLE PIZZA
Pre-baked crusts cut corners when you're in a hurry!! Spread two pizza crusts with cheese sauce. Top with chicken, cherry tomatoes, red onion, red pepper, spinach and shredded mozzarella cheese. Bake for 10 minutes - and enjoy!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 289.2, Fat 23.8, SaturatedFat 7.1, Cholesterol 35.2, Sodium 255.5, Carbohydrate 9.6, Fiber 0.5, Sugar 1, Protein 10
VEGGIE 'N' BUFFALO CHICKEN PIZZA
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 11
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.
THAI CHICKEN PIZZA
"I came up with this recipe after trying a similar appetizer pizza at a restaurant," says Cheryl Taylor of Ortonville, Michigan. "It's a great way to use up leftover grilled or baked chicken. And it's a breeze to vary based on everyone's tastes."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 slices.
Number Of Ingredients 12
Steps:
- Place crust on an ungreased 12-in. pizza pan; brush with oil. In a small bowl, combine the chicken, mushrooms and 1/4 cup peanut sauce; spread over crust. Sprinkle with 1 cup cheese. , Layer with the red onion, snow peas, red pepper and carrot. Sprinkle with remaining cheese. Top with green onions and peanuts. Drizzle with remaining peanut sauce. , Bake at 450° for 10-12 minutes or until cheese is melted.
Nutrition Facts : Calories 326 calories, Fat 16g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 777mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
CHICKEN GARLIC PIZZA
A delicious option for homemade pizza! Butter garlic sauce, chicken, tomato, and ricotta and Parmesan cheeses are baked together for a delightfully light pizza.
Provided by ksimone619
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
- Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
- Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 23.7 g, Cholesterol 24 mg, Fat 7.1 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 3.3 g, Sodium 413.7 mg, Sugar 3.1 g
CHICKEN RANCH PIZZA
Make and share this Chicken Ranch Pizza recipe from Food.com.
Provided by bmcobra
Categories Chicken
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Lightly spray 8x12-inch cooking pan with vegetable oil cooking spray.
- Unroll dough and press into prepared pan.
- Bake crust 7 minutes or until it turns slightly brown.
- Remove from oven.
- Spread dressing over partially baked crust.
- Sprinkle wit mozzarella cheese, tomatoes, green onions, chicken and cheddar cheese.
- Return to oven for twenty minutes or until cheese has melted.
- My kids love this!
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