Yield: 6 Servings
Measure | Ingredient |
---|---|
2 \N | Square pizza crusts -or- |
1 large | Round pizza crust |
2 cups | Chopped chicken breasts |
¼ cup | Olive oil |
1 medium | Onion; sliced |
1½ cup | Sliced mushrooms |
¼ teaspoon | Oregano |
6 \N | Cloves garlic; finely chopped |
3 tablespoons | Lemon juice |
4 ounces | (or more) feta cheese with basil and tomato*i |
2 cups | Mozzarella and provolone cheese; shredded (I use krafts pizza cheese) |
1 can | (14-oz) diced tomatoes (the \"Italian\" kind with spices) |
Date: Mon, 1 Apr 96 8:33:53 EST submitted by: sgjg6566@... (Julie--Oakland County, Michigan) For pizza crust: (you can use a Boboli shell or regular pizza crust--I use a sourdough pizza crust and make 2 pizzas on 2 cookie sheets). If using Boboli omit this step: Prick crust and place in preheated 450 degree oven, prebake for 8 minutes (watch so it doesn't burn).
To assemble toppings: Heat olive oil in pan and add onion and garlic, saute for 3 minutes or til onion is translucent. Add mushrooms, stir 1 minute and add chicken. Stir in oregano, lemon juice and saute for 8-10 minutes.
To make pizza: Spread tomato (discard juice if too watery) over crust.
Spread some of the mozzarella and provolone onto crust. Add chicken mixture and spread evenly; drizzle olive oil over pizza. Crumble feta cheese and sprinkle over pizza, add remaining mozzarella and provolone. Bake at 450 for 15-18 minutes or til cheese is melted and slightly browned.
NOTE--if using regular feta add ¼ tsp basil to chicken mixture and continue sauteing.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 1 APRIL 1996
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