Thursday, April 26, 2007

Garlic Chicken Pizza

What's not to love about this recipe? Cheese, check. Chicken, check. Garlic, check. Butter, check. Yep, I was in heaven. I do need to remember for next time though that I want to leave it in a little bit longer. The dough wasn't quite finished in the center. Or I might just throw the dough in the oven for 3 or 4 minutes before I put the toppings on, just to give it a head start.

The original recipe is from The way it is stated below is the way that I made it with my modifications.

1 skinless, boneless chicken breast half

salt and pepper

cooking oil spray

3 tablespoons chicken broth
2 tablespoons butter or margarine, softened
3 cloves garlic, minced
2 tablespoons chopped green onion
1/2 teaspoon dried basil
1 (10 ounce) can refrigerated pizza crust dough
2 roma (plum) tomatoes, diced
1/2 cup chopped fresh parsley

1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese

1/4-1/2 mozzarella

Season chicken breast with salt and pepper. Place in non-stick skillet sprayed with cooking oil spray. Cook until no longer pink inside. If chicken starts to stick use chicken broth to "deglaze"

Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. When well blended added a spoonful of ricotta cheese and blend thoroughly. Let cool.
Preheat the oven to 350 degrees F (175 degrees C).
Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the butter mixture over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, parsley, Parmesan cheese and mozzarella.
Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

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