| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Chicken, Breast |
5 |
Servings |
INGREDIENTS
| 1 |
pk |
Active baker's yeast |
| 1 |
c |
Warm water |
| 2 |
tb |
Cooking oil |
| 1/4 |
ts |
Salt |
| 2 3/4 |
c |
Flour; (up to 3-1/4) |
| 3 |
tb |
Olive oil |
| 2 |
|
Whole chicken breast; no skin, no bone, R-T-C |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Clove garlic; chopped |
| 1 |
ds |
Cayenne pepper |
| 1 |
tb |
Fresh basil; chopped |
| 1 |
c |
Fresh mushrooms; sliced |
| 1/2 |
c |
Cheddar cheese; shredded (up to 1) |
| 1/2 |
c |
Swiss cheese; shredded (up to 1) |
INSTRUCTIONS
CRUST
TOPPINGS
Dissolve yeast in warm water; add oil and salt, then gradually stir in
flour. Knead on floured surface until smooth and elastic. Let dough rest
about 10 minutes, then pat into a large baking sheet. (Crust should be on
the thin side, not deep-dish style.) Heat 1 tablespoon of olive oile in
skillet. Slice chicken breasts thin and cook along with onion, garlic and
cayenne until chicken is cooked through. Add mushrooms and basil and cook
another minute or two. Brush entire empty crust generously with olive oil.
(This is key not only to the taste but also to making the crust crispy.)
Sprinkle with shredded cheeses and add rest of toppings from the skillet.
Bake at 375 degrees until crust is golden (10-12 minutes)
NOTES : Topping amounts are approximate; adjust proportions of cheese,
chicken, and vegetables to suit you.
Posted to EAT-L Digest by Marie Smith <craftee@SPRYNET.COM> on Nov 29,
1997
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”