YUMM! No Takeout! Chicken Pizza #fitfam
Pizza lovers, assemble! Prepare for a flavor explosion that’s faster than your delivery guy on a Friday night! Our Chicken Pizza is here to squash those hunger pangs in about sixty glorious minutes, from zero to cheesy hero. We’re talking a protein powerhouse posse of juicy chicken breast and sassy sausage, teaming up with an antioxidant army of onions, mushrooms, and garlic – all getting their sizzle on in heart-healthy extra-virgin olive oil (because we’re fancy like that!). Forget boring mozzarella; we’re getting funky with fontina, a cheese that’s practically soulmates with sweet, vibrant bell peppers. And for that perfect pizza parlor punch? A sprinkle of classic crushed red pepper flakes for a little “oh yeah!” and a shower of fresh herbs to make it look (and taste!) like a culinary masterpiece. Keep reading for our pro tips, including the crucial intel on how tiny to chop your chicken so it keeps pace with the sausage – nobody wants a pizza with commitment issues!
Ingredients
- 1 (12-ounce) portion fresh pizza dough
- 2 ½ tablespoons olive oil, divided
- 2 (6-ounce) skinless, boneless chicken breast halves, cubed
- 1 (4-ounce) link sweet Italian sausage, casing removed
- ¼ cup vertically sliced onion
- 4 ounces cremini mushrooms, sliced
- 1 tablespoon chopped fresh garlic
- 2 teaspoons cornmeal
- 4 ounces fontina cheese, shredded
- 1 bell pepper, seeded and sliced
- ¾ teaspoon crushed red pepper
- 2 tablespoons chopped parsley
- 2 teaspoons chopped fresh thyme
Directions
-
Let 12 ounces of dough rest, covered, at room temperature for 30 minutes.
-
Preheat oven to 450°F.
-
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil, 6 ounces of chicken and 4 ounces of sausage; sauté 5 minutes. Remove mixture from pan. Add 1 tablespoon oil to pan; swirl. Add 1/4 cup onion, 4 ounces mushrooms and 1 tablespoon garlic; sauté 5 minutes, stirring constantly.
-
Punch dough down. Sprinkle a baking sheet with 2 teaspoons cornmeal. Roll dough out to a 14-inch circle on baking sheet. Brush dough with 1 tablespoon oil; sprinkle with 2 ounces cheese. Arrange chicken mixture, vegetable mixture and 1 bell pepper over cheese, leaving a 1/4-inch border. Top with remaining cheese and 3/4 teaspoon crushed red pepper. Bake at 450°F for 20 minutes or until golden. Sprinkle with 2 teaspoons herbs. Cut into slices.
Eatwell.com
Nutrition Information
| 414 | Calories |
| 19g | Fat |
| 34g | Carbs |
| 26g | Protein |
Some Haute iTunes for your Relaxing Friday Night
CHECKED!
