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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Guests will love this hearty pizza from Kristin McPherson of Moultrie, Georgia thatâs loaded with toppings and flavor. Serving picky eaters? It can easily be made to order. Ingredients:
1 envelope zesty herb marinade mix |
1/3 cup water |
3 tablespoons cider vinegar |
3 tablespoons canola oil |
2 boneless skinless chicken breast halves (4 ounces each) |
1 prebaked 12-inch pizza crust |
1/2 cup alfredo sauce |
3 tablespoons grated parmesan cheese |
3 teaspoons italian seasoning |
1 teaspoon garlic powder |
1 cup (4 ounces) finely shredded pizza cheese blend |
1/2 medium green pepper, julienned (about 3/4 cup) |
1/2 small red onion, thinly sliced and separated into rings (about 1/2 cup) |
1/2 cup sliced fresh mushrooms |
Directions:
1. In a small bowl, combine 2 tablespoons salad dressing mix, water, vinegar and oil. (Save remaining marinade mix for another use).
2. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
3. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. Cool. Cube chicken and set aside.
4. Place bread shell crust on an ungreased 12-in. pizza pan. Spread with Alfredo sauce. Sprinkle with the Parmesan cheese, Italian seasoning, garlic powder, 1/2 cup pizza blend cheese, green pepper, onion, mushrooms, cubed chicken and remaining cheese.
5. Bake, uncovered, at 450° for 8-10 minutes or until cheese is melted. Yield: 6 slices.
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