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  1. #1
    Deal GURU
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    Smile Southwestern Chicken Pizza

    Southwestern Chicken Pizza
    1 cornmeal pizza crust (see below)
    2 cups Monterey Jack, shredded
    1/2 parsley
    3 tbs olive oil
    cornmeal for dusting
    12 oz boneless skinless chicken breast halves, sliced
    1/4 tsp salt
    1/4 tsp pepper
    1 onion, slivered
    1 red bell pepper, diced

    3 garlic cloves, minced
    1 1/4 cup salsa
    Prepare Cornmeal Pizza Crust. While pizza dough is rsting, set cheese, parsley and 2 tbs of the oil on tray. In addition, place the following equipment on the tray: pastry brush, tongs, wide metal spatula, small metal spatula (for spreading), large spoon and measuring cups. Dust 2 baking sheets with cornmeal. Divide pizza dough into 4 pieces. On lightly floured surface, roll each piece into 9-inch round crust about 1/8-inch thick. Place crusts on baking sheets. Cover and refrigerate until needed. Prepare grill for indirect cooking. Season chicken with salt and pepper. In large nonstick skillet, heat remaining tbs of the oil over medium-high heat. Add chicken. Cook 3 to 4 minutes, stirring often, or until lightly browned and no longer pink in center. Transfer to plate. Add onion, bell pepper and garlic to skillet. Saute 3 to 5 minutes, stirring often or until just tender. Add salsa. Bring to a simmer, stirring constantly. Stir in reserved chicken. Transfer to bowl. Add to tray with prepared toppings and quipment. Lift one crust with your hands and drape over hotter part of grill. Repeat with second crust. cover grill. Cook crusts 1 to 1 1/2 minutes or until puffed and grill marks appear on underside. Using tongs, flip crusts over onto cooler part of grill. Working quickly, brush each crust lightly with oil. spread about 1 cup chicken mixture over each crust. Top with about 1/2 cup cheese. Cover grill and cook pizzas 2 to 3 minutes or until bottom crusts are crisp and cheese begins to melt. Using wide metal spatula, transfer pizzas to individual plates. Garnish each pizza with sprinkling of parsley. Serve immediately. Meanwhile, repeat with remaining crusts and toppings. 4 servings.
    Cornmeal Pizza Crust
    Prepare your usual recipe, but substitute 1/2 cup cornmeal for 1/2 cup all-purpose flour (most recipes call for 2 cups flour, so you'd have 1 1/2 cup flour and 1/2 cup cornmeal).

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