Sunday, March 27, 2016

Chicken Pizza Insalata

I can't begin to describe the creamy yummy flavor of this pizza.
I have found that this also works on a premade pizza dough, flat bread or whatever you like to make your  homemade pizza on. If I'm using flat bread I will top it with the chicken mixture and heat it up in the microwave till bubbly. The oven made the bread hard and crispy so I like the microwave better. The Asiago peppercorn salad dressing I found in the produce section of my grocery store.
 This pizza is a definite win in my home. 

1 lb fresh Bakery pizza dough
1/4 cup flour
1 Deli rotisserie chicken
8 oz shredded Italian-blend cheese
1/2 cup Asiago peppercorn salad dressing, divided
1/4 cup garlic Alfredo (or white pizza) sauce
3 cups mixed salad greens, coarsely chopped
1/2 cup prediced tomatoes
1/3 cup presliced sweet onions
1/4 cup shredded Parmesan cheese

Prep
Remove dough from refrigerator and let stand one hour (do not remove from bag until stand time completed).


Steps
Preheat oven to 400°F. Flour hands lightly and pat dough evenly into lightly greased or nonstick pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thickness.)
Shred chicken (white meat only; 2 cups). Combine chicken, shredded cheese blend, and 1/4 cup dressing. Spread Alfredo sauce evenly over crust; top evenly with chicken mixture. Bake 18–20 minutes (depending on thickness of pizza) or until thoroughly heated. Let stand 5 minutes.
Chop salad greens and place in medium bowl; stir in tomatoes, onions, and remaining 1/4 cup dressing until blended. Top pizza with salad; sprinkle with Parmesan cheese. Slice and serve.

Aprons Advice
For best results, prebake pizza dough at 400°F for 10–12 minutes. Add sauce, meat, cheese, and baked toppings; bake 7–10 more minutes or until crust is golden and toppings are thoroughly heated. Toss together salad greens, mix-ins and dressing; place on top of pizza. Slice and serve.


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