Four Cheese Margherita Pizza With Chicken Recipes

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FOUR CHEESE MARGHERITA PIZZA



Four Cheese Margherita Pizza image

This is a fantastic version of an Italian classic. The feta cheese adds a rich flavor that brings this dish to life. Incredibly easy and incredibly delicious!

Provided by Michelle

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 10

¼ cup olive oil
1 tablespoon minced garlic
½ teaspoon sea salt
8 Roma tomatoes, sliced
2 (12 inch) pre-baked pizza crusts
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
½ cup freshly grated Parmesan cheese
½ cup crumbled feta cheese

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.

Nutrition Facts : Calories 551.4 calories, Carbohydrate 54.4 g, Cholesterol 58.4 mg, Fat 25.6 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 11 g, Sodium 1182.5 mg, Sugar 4.6 g

FOUR-CHEESE CHICKEN FETTUCCINE



Four-Cheese Chicken Fettuccine image

As a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. -Rochelle Brownlee, Big Timber, Montana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup heavy whipping cream
1/2 cup butter
1/4 teaspoon garlic powder
3/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
2-1/2 cups cubed cooked chicken
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1 to 2 tablespoons grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. , Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce. , Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

Nutrition Facts : Calories 641 calories, Fat 47g fat (27g saturated fat), Cholesterol 167mg cholesterol, Sodium 895mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

GRILLED CHICKEN MARGHERITA PIZZAS



Grilled Chicken Margherita Pizzas image

Move the party outdoors! Using tortilla crusts and a few toppings, you can make individual pizzas for four or 40.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, finely chopped
2 boneless skinless chicken breasts (about 8 oz)
1/2 teaspoon seasoned salt
4 Old El Paso™ flour tortillas (8 inch)
1 1/2 cups finely shredded mozzarella cheese (6 oz)
2 plum (Roma) tomatoes, thinly sliced (about 10 oz)
1/4 cup sliced fresh basil leaves

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.

Nutrition Facts : Calories 370, Carbohydrate 25 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Pizza, Sodium 730 mg, Sugar 2 g, TransFat 1 g

CHICKEN MARGHERITA PIZZA RECIPE



Chicken Margherita Pizza Recipe image

Skip the takeout and enjoy this delicious homemade chicken margherita pizza on your next pizza night! Made from scratch, the homemade pizza dough is topped with grilled chicken, tomatoes, mozzarella and fresh basil.

Provided by Becky Hardin

Categories     Main Course

Time 45m

Number Of Ingredients 15

1 chicken breast
2 tablespoons olive oil (divided)
1 ½ teaspoons dried oregano (divided)
¼ teaspoon dried basil
3 garlic cloves
¾ teaspoon salt (divided)
¼ teaspoon fresh ground pepper (divided)
2 cups grape tomatoes (quartered)
⅔ cup warm water (110℉)
1 teaspoon dry active yeast
1 tablespoon sugar
1 ¾ cups all purpose flour (divided)
1 ½ teaspoons garlic salt
12 oz. mozzarella cheese (sliced)
15 basil leaves (sliced)

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.

Nutrition Facts : Calories 621 kcal, Carbohydrate 52 g, Protein 39 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 103 mg, Sodium 1916 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

FOUR CHEESE PIZZA



Four Cheese Pizza image

Provided by Food Network

Categories     main-dish

Time 28m

Yield 2 (14-inch) pizzas

Number Of Ingredients 6

2 (14-inch) rolled out circles pizza dough
1 pound mozzarella, shredded
6 ounces Monterey Jack, shredded
6 ounces Asiago, shredded
3 ounces Pecorino Romano, grated
Extra-virgin olive oil

Steps:

  • Preheat the oven to 550 degrees F.
  • Stretch the pizza dough and fit it into 2 pizza pans. Combine the mozzarella, Monterey Jack, and Asiago cheeses in a bowl. Evenly distribute the cheese mixture over the crusts. Top the pizza with the Pecorino and drizzle with olive oil. Bake until the crust is brown and the cheese is melted, about 6 to 8 minutes.

FOUR CHEESE MARGHERITA PIZZA



Four Cheese Margherita Pizza image

This is a fantastic version of an Italian classic. The feta cheese adds a rich flavor that brings this dish to life. Incredibly easy and incredibly delicious!

Provided by Michelle

Categories     Italian Recipes

Time 40m

Yield 8

Number Of Ingredients 10

¼ cup olive oil
1 tablespoon minced garlic
½ teaspoon sea salt
8 Roma tomatoes, sliced
2 (12 inch) pre-baked pizza crusts
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
½ cup freshly grated Parmesan cheese
½ cup crumbled feta cheese

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.

Nutrition Facts : Calories 551.4 calories, Carbohydrate 54.4 g, Cholesterol 58.4 mg, Fat 25.6 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 11 g, Sodium 1182.5 mg, Sugar 4.6 g

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