Delicious Chicken and Vegetable Pizza
This chicken pizza is a great way to get your vegetables, and if you choose a low fat crust, part skim dairy products, and a lighter quantity of cheese, it is also one that will be pretty healthy. That is two great things in one chicken and mushroom pizza recipe! Your family will love it, too.
When is the last time your kids asked for more servings of their veggies? Just remember to use fresh, high quality ingredients and avoid canned ones. There is a real taste difference when the recipe is done. Using a premade crust makes the cooking go faster, so you can have fresh baked pizza, even after a long day at work.
Chicken Pizza with Mushrooms, Broccoli, and Peppers
2 cups grated mozzarella cheese, grated
½ cup ricotta cheese
2 tablespoons extra virgin olive oil
2 ounces fresh mushrooms, sliced
1 small green bell pepper, sliced
8 ounces roasted boneless chicken breast halves, sliced
2 ounces sun dried tomatoes, drained and sliced
2 tablespoons fresh basil, minced
½ cup parmesan cheese, freshly grated
1 pre-made pizza crust
Preheat oven to 425 degrees F.
Prepare pizza crust according to recipe, then spread olive oil on its surface to prevent dough from drying. Bake until lightly browned on the surface.
Blend cheeses together and spread on hot crust with a ½ inch border. Add chicken, basil, and vegetables, and then drizzle with olive oil or tomato marinade.
Sprinkle with additional parmesan cheese.
Bake fifteen to twenty-five minutes, or until cheese has browned and bubbles.
(Makes 6 appetizer servings.)