| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Greek |
Maindish |
6 |
Servings |
INGREDIENTS
| 2 |
|
Square pizza crusts -or- |
| 1 |
lg |
Round pizza crust |
| 2 |
c |
Chopped chicken breasts |
| 1/4 |
c |
Olive oil |
| 1 |
md |
Onion; sliced |
| 1 1/2 |
c |
Sliced mushrooms |
| 1/4 |
ts |
Oregano |
| 6 |
|
Cloves garlic; finely chopped |
| 3 |
tb |
Lemon juice |
| 4 |
oz |
(or more) feta cheese with basil and tomato*i |
| 2 |
c |
Mozzarella and provolone cheese; shredded (I use krafts pizza cheese) |
| 1 |
cn |
(14-oz) diced tomatoes (the "Italian" kind with spices) |
INSTRUCTIONS
Date: Mon, 1 Apr 96 8:33:53 EST
submitted by: sgjg6566@usa.pipeline.com (Julie--Oakland County, Michigan)
For pizza crust: (you can use a Boboli shell or regular pizza crust--I use
a sourdough pizza crust and make 2 pizzas on 2 cookie sheets). If using
Boboli omit this step: Prick crust and place in preheated 450 degree oven,
prebake for 8 minutes (watch so it doesn't burn).
To assemble toppings: Heat olive oil in pan and add onion and garlic, saute
for 3 minutes or til onion is translucent. Add mushrooms, stir 1 minute and
add chicken. Stir in oregano, lemon juice and saute for 8-10 minutes.
To make pizza: Spread tomato (discard juice if too watery) over crust.
Spread some of the mozzarella and provolone onto crust. Add chicken mixture
and spread evenly; drizzle olive oil over pizza. Crumble feta cheese and
sprinkle over pizza, add remaining mozzarella and provolone. Bake at 450
for 15-18 minutes or til cheese is melted and slightly browned.
NOTE--if using regular feta add 1/4 tsp basil to chicken mixture and
continue sauteing.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 1 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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