Stuffed-Crust Chicken Pizza |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Talk about a clever idea that just couldnât be quicker or easier! Convenient string cheese is the secret behind Pamâs yummy, prize-winning, stuffed-crust chicken pizza. Pam Brooks - South Berwick, ME Ingredients:
2 tubes (13.8 ounces each) refrigerated pizza crust |
10 pieces string cheese |
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch cubes |
1 small onion, chopped |
2 tablespoons olive oil |
3 garlic cloves, minced |
1/2 cup oil-packed sun-dried tomatoes, julienned |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3/4 cup pizza sauce |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1/2 cup pitted ripe olives, chopped |
Directions:
1. Unroll both pizza crusts and place in a greased 15-in. x 10-in. x 1-in. baking pan, letting dough drape 1 in. over the edges. Pinch center seam to seal.
2. Place string cheese around edges of pan. Fold dough over cheese; pinch to seal. Bake at 425° for 5 minutes.
3. Meanwhile, in a large skillet, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, rosemary, salt and pepper.
4. Spread sauce over crust. Top with chicken mixture. Sprinkle with mozzarella and olives.
5. Bake for 10-15 minutes or until cheese is melted and crust is golden brown. Yield: 12 pieces.
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