Ground Chicken Pizza
Cookbook
The Best Freezer Cookbook: 100 Freezer-Friendly Recipes, Plus Tips and Techniques
Published by Robert Rose
This easy pizza has lots of kid appeal. For pineapple aficionados, top the chicken with pineapple tidbits before sprinkling on the last of the cheese.
NotesShopping Tip:
Pizza dough is quite often available in the freezer section of supermarkets. Pre-made uncooked crusts can be found in the cooler section where there are store-made pizzas or, stop by your local pizzeria and buy 1 lb (500 g) dough for a crust.
Serves3 or 4
Cooking Methodbaking, sauteeing
CostModerate
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
OccasionFamily Get-together, game day
Recipe Coursemain course
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Mealdinner
Moodtired
Taste and Texturecheesy, chewy, herby, meaty, savory
Type of Dishpizza
Ingredients
- 2 tbsp (25 ml) olive oil
- 12 oz (375 g) lean ground chicken
- 8 oz (250 g) mushrooms, sliced
- Half green pepper, in chunks
- 1 12-inch (30 cm) uncooked pizza crust or 1 lb (500 g) pizza dough
- 8 oz (250 g) mozzarella or provolone cheese, shredded
- 1 tsp (5 ml) dried Italian herb seasoning
- 1 can (7½ oz [213 mL]) pizza sauce
Instructions
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Preheat oven to 500°F (260°C)
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In a large skillet, heat half the oil over medium-high heat. Add chicken and cook for 5 minutes, breaking it up with a spoon. Add mushrooms and cook for 5 minutes. Add green pepper and cook for 1 minute.
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Brush pizza crust with some of the remaining oil; sprinkle with half the cheese. Stir herb seasoning into the sauce; spread over top of the cheese. Arrange chicken mixture on top and sprinkle with remaining cheese. Drizzle with remaining oil. Bake pizza in preheated oven for 12 to 15 minutes or until crust is golden brown.
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To freeze: Let pizza cool. Wrap well with plastic wrap, then overwrap in heavy foil. Freeze for up to 6 weeks.
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To serve: Thaw in refrigerator overnight. To re-heat, bake thawed, uncovered pizza on baking sheet at 350°F (180°C) for about 20 minutes or until heated through.
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From Rose Murray: Quick Chicken
2008, 2001 Jan Main
