I knew this one would be good. Chicken Pizza. Gooey cheese. Hot, crispy crust. What's not to like? What I didn't expect was that this would be *so* good. I figured I'd make this once and probably never make this exact recipe again. How wrong can I be? A simple collection of ingredients -- red onions, chicken, mushrooms, red peppers. Nothing special on their own but together ... mmmmmm! I think the key is that you saute the vegetables and chicken before adding it to the pizza. I was afraid it would be a tad bland without sauce but it was perfect. So much so that I've already eaten the leftovers for lunch today and I have to say it held up remarkably well. A few minutes in the toaster oven and the crust was crisp and the toppings still flavorful. A quick and easy hit that probably took less than 20 minutes to make. This one is definitely going to be in the rotation from now on.
1 pound boneless chicken breast
1 pizza dough, frozen
4 teaspoons Pepper
1 cup sliced mushrooms
1 vegetable cooking spray
4 ounces mozzarella cheese
1/2 teaspoon thyme
1 tablespoon olive oil
1 garlic clove, minced
2 cups purple onions, sliced
1 cup red bell pepper
1/4 teaspoon salt
Heat oil in a skillet over medium-high heat.
Add chicken, salt, pepper and garlic and heat it for few minutes.
Add onions, bell pepper, mushrooms and thyme and saute for few minutes into the chicken mixture, until chicken is cooked. Keep it aside.
Unroll pizza dough and pat into a 12-inch pizza pan coated with cooking vegetable spray.
Splash half cup cheese evenly over the dough.
Spread chicken mixture over the cheese and top with remaining 1/2 cup of cheese. And bake at 425 degree Fahrenheit for 15 minutes or until crust is golden.