Asparagus and Curry Chicken Pizza |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
The crust is from recipe number 13546 - I cut down the salt and added some spices to the dough. The rest is just my own idea of a tasty pizza. Ingredients:
1 (1/4 ounce) package yeast |
1 cup warm water |
1/4 teaspoon salt |
1/2 teaspoon oregano |
1/2 teaspoon lemon pepper |
1/2 teaspoon sage |
1 teaspoon sugar |
2 teaspoons olive oil |
1 tablespoon olive oil |
2 1/2 cups flour |
2 tablespoons cornmeal |
3 tablespoons olive oil, divided |
1/2 lb chicken, cut in 1/2-inch pieces |
1 tablespoon curry |
1 teaspoon minced garlic |
1/2 cup asparagus tips |
4 ounces canned mushrooms, chopped |
1/2 cup tomato paste |
6 ounces shredded lowfat mozzarella cheese |
1 teaspoon basil |
Directions:
1. 1) Prepare toppings first. Cook chicken in 1 tablespoon of the olive oil for about 4 minutes on medium high heat, stirring after 2 minutes. Add curry and cook on low heat for 3 to 4 minutes. Set aside.
2. 2) Cook mushrooms, garlic and asparagus in 1 tablespoon of olive oil for about 5 minutes at medium heat (asparagus doesn't smell so good being sauteed like this - don't worry: it tastes good on the pizza).
3. 3) Prepare a 10 x 15 inch cookie sheet. Grease with 1 tablespoon of olive oil and use a sifter to spread the corn meal over it.
4. 4) Prepare crust. Dissolve yeast in warm water. Add spices, salt, sugar and 2 teaspoons of olive oil, followed by flour. Let stand for 5 minutes. Flour hands and knead dough for a few minutes and then spread over prepared cookie sheet (I like to use a rolling pin to make the dough even).
5. 5) Spread 1 tablespoon of olive oil over crust followed by the tomato paste. Distribute cheese evenly.
6. 6) Distribute mushroom, garlic and asparagus mixture evenly followed by curry chicken pieces.
7. 7) Bake for 15 minutes at 450 degrees F.
|
|