Greek style pizza
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 | 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) |
Directions
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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