| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Lebanese | Post2 | 4 | servings |
INGREDIENTS
| Easy Pizza Dough; (see recipe) | ||
| 1/2 | lb | Ground chicken -; (1 cup) |
| 1/2 | lb | Ripe tomatoes; peeled, seeded, |
| And finely chopped | ||
| 3/4 | c | Italian parsley sprigs; finely chopped |
| 1 | md | Onion; minced |
| 2 | lg | Garlic cloves; minced |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground pepper |
| 1/2 | ts | Freshly grated nutmeg |
| (or 1 dash ground cinnamon) | ||
| 1/2 | ts | Paprika |
| 1/4 | c | Pine nuts -; (to 1/3 cup) |
| 1 | tb | Olive oil -; (to 2 tbspns) |
INSTRUCTIONS
Prepare pizza dough. In bowl, combine chicken with tomatoes, parsley, onion, garlic, salt, pepper, nutmeg, paprika and pine nuts; mix well. To taste for seasoning, spoon 1 teaspoon mixture onto piece of foil and broil until cooked through. If desired, add more salt and pepper to mixture. Lightly oil 1 or 2 baking sheets. Divide dough into 4 pieces. Roll each into a 7- or 8-inch round slightly more than 1/8-inch thick; place on baking sheet. Spread topping evenly but gently over dough with back of spoon, leaving 1/2-inch border. Press lightly so that topping adheres. Sprinkle lightly with oil. Let pizzas rise about 15 minutes. Meanwhile, preheat oven to 400 degrees. Bake for 18 to 20 minutes or until dough is golden brown and firm. Serve hot. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Faye Levy Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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