| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Breads, Muffins & r |
8 |
Servings |
INGREDIENTS
| 1 |
|
Recipe Basic pizza dough |
| 1/2 |
lb |
Boneless skinless chicken |
|
|
Breasts |
|
|
Juice of one lemon |
| 2 |
ts |
Dried oregano |
|
|
Yellow cornmeal for pizza |
|
|
Pan |
| 1/2 |
c |
Bottled barbeque sauce |
| 2 |
oz |
Cheddar cheese |
| 1 |
oz |
Mozzarella cheese, part skim |
|
|
Milk — shredded |
| 1 |
oz |
Provolone cheese |
| 10 |
|
Scallion — chopped |
INSTRUCTIONS
Combine chicken lemon juice and oregano in small bowl Let stand at room
temp. for 30 minutes. Preheat broiler. Broil chicken 2 inches from heat
for about 3 minutes on each side, or until no longer pink in center. Remove
chicken from oven. Variation: I used Sam's already cooked mesquite Chicken
breasts 1 1/2 breast cut in cubes, and sprinkled oregano over the pizza. I
elimintated the lemon. Lower oven temp. to 500 degrees. Cut chicken into
small pieces. Form dough and place on pizza peel. Brush barbeque sauce over
crust. Bake on stone for 3-5 minutes. Do not allow bar-b-que sauce to burn.
You can put a fourth of the bar-b-que sauce on and then add the other 1/4
prior to putting on chicken and cheese; if you like a saucy taste Combine
Cheeses in small bowl. Scatter chicken over prebaked crust. Scatter
scallions, then add cheese. I eliminated scallions. I used 1/2 mesquite
bar-b-que sauce and 1/2 of KC masterpiece honey terryiaki. Bake for about
6- 8 minutes or until crust is browned. Let stand for 5 minutes before
cutting. Nutritional Information: 164 cal/slice. 5gms fat/slice.
Recipe By : Rhonda Guilbeaux
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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