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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Found this in Paula Deen Magazine and is a take on the classic white pizza filled with chicken, spinach, mushrooms, garlic, pesto and lots of cheese. She recommends serving with a salad and a Marinara sauce for dipping. Ingredients:
1 (13 7/8 ounce) can pizza dough, refrigerated |
4 teaspoons basil pesto, prepared |
1/2 lb mozzarella cheese, thinkly sliced |
1 tablespoon butter |
1 tablespoon olive oil |
1/2 cup onion, chopped |
1 garlic clove, minced |
2 chicken breasts, boneless, skinless and cut into 1/2 inch pieces |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 cups mushrooms, sliced |
3 cups baby spinach, stems removed |
1/2 cup ricotta cheese |
1/2 cup parmesan cheese, grated |
1 cup marinara sauce, prepared (optional) |
Directions:
1. Preheat oven to 350.
2. Line a baking sheet with parchment paper.
3. On clean flat surface, unroll pizza dough; cut dough in half horizontally.
4. Spread prepared pesto evenly over half of each dough piece, leaving a 1 inch border around sides of dough.
5. Place on prepared baking sheet.
6. Place 3 slices of mozzarella over pesto in each dough piece; set aside.
7. In a large skillet, heat butter and olive oil over medium heat.
8. Add onion and garlic and cook for 2 minutes.
9. Add chicken, salt and pepper and cook, stirring frequently for 4 minutes.
10. Add mushrooms and cook, stirring frequently, for 4 minutes.
11. Add spinach and cook, stirring frequently, for 2 minutes.
12. Remove from heat; stir in ricotta and Parmesan.
13. Spoon chicken mixture evenly over mozzarella.
14. Place remaining mozzarella over chicken mixture.
15. Fold dough over filling, crimping edges to seal.
16. Bake for 20 to 25 minutes, or until lightly browned. Cool for 5 minutes before serving. Serve with marinara sauce if desired.
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