Greek style pizza

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.




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