Wednesday, October 30, 2013

Chicken Parm Pizza


Have you ever wanted to eat Chick Parm with Pizza together? Well I got just the right thing for you! I have Chicken Parm Pizza recipe courtesy of Rachael Ray. This delicious recipe only takes 22 minutes to cook and 15 minutes to prepare. So it’s super-fast and it’s extremely easy for the cook. On the downside it only serves up to 4. To make this specialty pizza you’ll need: pizza dough, cornmeal or flour, extra-virgin olive oil, ground chicken, cloves garlic, chopped, small onion, chopped, salt and pepper, flat-leaf parsley chopped, crushed red pepper flakes, dried oregano, tomato sauce, Parmigiano-Reggiano, shredded provolone, and basil leaves torn or shredded. How-to:
 
Step 1: Preheat the oven to 425 degrees Fahrenheit

Step 2: Then coat hands and work surface with a little cornmeal or flour for the dough. This prevents the dough from sticking. 

Step 3: Using either hands or a rolling pin, form a 14-inch round pizza. (You only need 1 store bought pizza dough). After place the pizza on a baking sheet or pizza stone and poke the top of the pizza with a few holes.

Step 4: Then drizzle about 2 tablespoons of extra-virgin olive oil down over the dough and place in the oven. Bake for 10 minutes.

Step 5: While that’s baking, heat a deep skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil. 

Step 6: Add 1 pound of chicken and break it up with a wooden spoon. To browned meat, add 3 cloves of chopped garlic and 1 small chopped onion, then season with salt and pepper.

Step 7: Cook together for 5 to 6 minutes then add a handful of parsley, couple pinches of crushed red pepper, couple pinches of dried oregano and 1 can of tomato sauce. Heat sauce through.

Step 8: Now remove the pizza from the oven after 10 minutes and top with the sauce and 1 cup of grated Parmigiano-Reggiano and 1 ½ cups of shredded provolone. After that return the pizza to the oven and bake until golden and bubbly; for about another 10 to 12 minutes.

Step 9: Top the pizza with 5 to 6 basil leaves. Then cut and serve

ENJOY!

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