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Add a photoWorth every calorie! Esp. worth the hour it will take to jog off all the cheese from your thighs :)
Ingredientes
- For the Crust:
- I used Giada De Laurentis' pizza dough. It can be found in the "Recipes from others" Section.
- Or you can use store bought, or even your own favorite pizza dough recipe.
- For the filling:
- 3 skinless boneless chicken breasts, cubed
- 2 roasted red bell peppers, chopped
- 1/4 cup crimini mushrooms, chopped
- 1/2 onion
- 2 cloves garlic, minced
- handful Kalamata olives, cut in half
- 1/2 jar artichokes, drained and chopped
- 1/2 cup provolone
- 1/2 cup pecorino romano
- 1/2 cup mozzarella, shredded
- 1/2 cup Fontina, shredded
- salt and pepper to taste
- 1 teaspoon Red Pepper Flakes (more if your daring)
- 1 teaspoon parsley
- 1/4 teaspoon oregano
- 1 teaspoon basil
- Note: You can use fresh herbs.
Direcciones
- Preheat oven to 400
- In a round standard size pizza pan, spray non stick cooking spray on top. Cut the dough in half, if using Giada's recipe it will make enough for three pizza's. Roll out one ball of dough and fit it to the pan. Then in a large skillet take your onions and garlic and saute them about five minutes. Then add in your chicken and spices. Cook all the way through. Let cool about five minutes, then top the first layer of the pizza with the chicken mixture. Then all your veggies. Finally top with cheese. Roll out your second ball of dough. Place it on top and like you would a pie crust, crimp the edges together. Make sure there are no holes that the stuffing can come out of. Pinch together really good! That is key here. I didn't pierce holes on top to let it breath, but you can if you'd like. I brushed on some extra virgin olive oil on top of the crust. Placed it in the oven 25 to 30 minutes. After every ten minutes I brushed on more oil if it looked dry. When it's nice golden brown on top and underneath you are finished! Let cool about ten minutes and serve. Grab a pillow and blanket, you will be in a food coma smile
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 10 servings | |
| Calories 87 | |
| Calories from Fat 44 | 51% |
| Total Fat 4.95g | 6% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 148mg | 6% |
| Potassium 121mg | 3% |
| Total Carbs 2.58g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.29g | 1% |
| Protein 7.92g | 13% |
Evaluaciones
Comentarios
23 de Abril de 2011I used to write computer training manuals, so I am being a little more critical than most people would be.1 reply
The first question I have is how many ounces of dough is being used. Giada's recipe on on Food Network is for 39 ounces.
I/2 jar of artichokes. 6 ounce jar? 12 ounce jar?
Standard size pan. They run from about 9" to around 18". I have bought a lot of pans and screens, but nothing is ever listed as standard.
This is a good recipe, but it lacks some specifics.
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