| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pizza, Chicken |
4 |
Servings |
INGREDIENTS
|
|
Nichols (PNNF33B) |
| 4 |
oz |
Chicken breast — skinned & |
|
|
Boned |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Onions — diced |
| 1 |
c |
Tomatoes; drained — diced |
| 1 |
ts |
Garlic — chopped |
| 1/8 |
ts |
Salt |
| 1/2 |
ts |
Dried basil |
| 1/2 |
c |
Fontinella cheese — |
|
|
Shredded |
| 1/2 |
c |
Mozzarella cheese — |
|
|
Shredded |
| 1/2 |
c |
Mushrooms — sliced |
| 1 |
tb |
Parmesan cheese — shredded |
| 1 |
|
12" pre-baked pizza crust |
INSTRUCTIONS
Preheat oven to 450~F. Saute or bake chicken breast. Cool. Cut into 1/4"
wide strips. Spray or grease a 12" pizza pan. Saute onions and garlic
briefly in the olive oil and add them to the tomatoes, salt and basil.
Spread the tomato mixture over the top of the crust. Lay chicken strips
down over the tomatoes. Top with fontinella and mozzarella cheeses. Add the
sliced mushooms and sprinkle with Parmesan cheese. Bake at 450 degrees F.
for 8 minutes, or until cheese is melted and crust is piping hot.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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