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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Bonnie Wilkens Metully of Cincinnati, Ohio, writes: As much as my husband and I love to go out to eat, it's just more fun, intimate, and cozy to cook and entertain at home. I've taught a lot of our friends just how easy it is to prepare restaurant-quality dishes themselves. Who taught me? My older sister, who's a professional chef. She showed me the importance of getting everything prepped beforehand and seeking out the freshest ingredients. This terrific dish also works well as an appetizer if it's cut into bite-size pieces. Ingredients:
3 tablespoons olive oil |
2 small skinless boneless chicken breast halves |
1 cup diced onion |
1 large zucchini, halved lengthwise, seeded, cut into 1/2-inch cubes |
1/2 large yellow crookneck squash, halved lengthwise, seeded, cut into 1/2-inch cubes |
2 cups (packed) shredded mozzarella cheese (about 8 ounces) |
1/3 cup plus 3 tablespoons chopped fresh cilantro |
1 10-ounce purchased fully baked thin pizza crust (such as boboli) |
6 tablespoons purchased barbecue sauce |
Directions:
1. Preheat oven to 450°F. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until cooked through, about 5 minutes per side. Transfer chicken to cutting board. Cut chicken into 1/2-inch dice; place chicken in large bowl.
2. Add remaining 1 tablespoon oil and onion to same skillet; sauté over medium-high heat 2 minutes. Add zucchini and yellow squash; sauté until crisp-tender, about 4 minutes. Transfer vegetable mixture to bowl with chicken and cool. Mix in cheese and 1/3 cup cilantro. Season topping to taste with salt and pepper.
3. Place pizza crust on large baking sheet. Spread 4 tablespoons barbecue sauce over crust. Top with chicken mixture. Drizzle with remaining 2 tablespoons sauce. Bake pizza until heated through and cheese melts, about 15 minutes. Sprinkle with remaining 3 tablespoons cilantro and serve.
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