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Ingredientes
- 2 sqr pizza crusts -or possibly-
- 1 lrg Round pizza crust
- 2 c. Minced chicken breasts
- 1/4 c. Extra virgin olive oil
- 1 med Onion, sliced
- 1 1/2 c. Sliced mushrooms
- 1/4 tsp Oregano
- 6 x Cloves garlic, finely minced
- 3 Tbsp. Lemon juice
- 4 ounce (or possibly more) feta cheese with basil and tomato*i
- 2 c. Mozzarella and provolone cheese, shredded (I use krafts pizza cheese)
- 1 can (14-ounce) diced tomatoes (the "Italian" kind with spices)
Direcciones
- For pizza crust: (you can use a Boboli shell or possibly 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 min (watch so it doesn't burn).
- To assemble toppings: Heat extra virgin olive oil in pan and add in onion and garlic, saute/fry for 3 min or possibly til onion is translucent/soft. Add in mushrooms, stir 1 minute and add in chicken. Stir in oregano, lemon juice and saute/fry for 8-10 min.
- To make pizza: Spread tomato (throw away juice if too watery) over crust.
- Spread some of the mozzarella and provolone onto crust. Add in chicken mix and spread proportionately; drizzle extra virgin olive oil over pizza. Crumble feta cheese and sprinkle over pizza, add in remaining mozzarella and provolone. Bake at 450 for 15-18 min or possibly til cheese is melted and slightly browned.
- NOTE-if using regular feta add in 1/4 tsp basil to chicken mix and continue sauteing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 206 | 65% |
| Total Fat 23.27g | 29% |
| Saturated Fat 7.85g | 31% |
| Trans Fat 0.08g | |
| Cholesterol 70mg | 23% |
| Sodium 276mg | 12% |
| Potassium 266mg | 8% |
| Total Carbs 4.46g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.58g | 1% |
| Protein 22.34g | 36% |
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