Yield: 6 Servings
|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|
|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.
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 1 APRIL 1996
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