Greek Style Pizzettes Abm
INGREDIENTS:
2 Square pizza crusts -or-
1 lg Round pizza crust
2 c Chopped chicken breasts
1/4 c Olive oil
1 md Onion; sliced
1 1/2 c Sliced mushrooms
1/4 ts Oregano
6 Cloves garlic; finely
-chopped
3 tb Lemon juice
4 oz (or more) feta cheese with
-basil and tomato*i
2 c Mozzarella and provolone
-cheese; shredded (I use
-krafts pizza cheese)
1 cn (14-oz) diced tomatoes (the
-"Italian" kind with spices)
2 Square pizza crusts -or-
1 lg Round pizza crust
2 c Chopped chicken breasts
1/4 c Olive oil
1 md Onion; sliced
1 1/2 c Sliced mushrooms
1/4 ts Oregano
6 Cloves garlic; finely
-chopped
3 tb Lemon juice
4 oz (or more) feta cheese with
-basil and tomato*i
2 c Mozzarella and provolone
-cheese; shredded (I use
-krafts pizza cheese)
1 cn (14-oz) diced tomatoes (the
-"Italian" kind with spices)
submitted by: sgjg6566@usa.pipeline.com (Julie--Oakland County, Michigan) For pizza crust: (you can use a Boboli shell or regular pizza crust--I use a sourdough pizza crust and make 2 pizzas on 2 cookie sheets). If using Boboli omit this step: Prick crust and place in preheated 450 degree oven, prebake for 8 minutes (watch so it doesn't burn).
To assemble toppings: Heat olive oil in pan and add onion and garlic, saute for 3 minutes or til onion is translucent. Add mushrooms, stir 1 minute and add chicken. Stir in oregano, lemon juice and saute for 8-10 minutes.
To make pizza: Spread tomato (discard juice if too watery) over crust. Spread some of the mozzarella and provolone onto crust. Add chicken mixture and spread evenly; drizzle olive oil over pizza. Crumble feta cheese and sprinkle over pizza, add remaining mozzarella and provolone. Bake at 450 for 15-18 minutes or til cheese is melted and slightly browned.
NOTE--if using regular feta add 1/4 tsp basil to chicken mixture and continue sauteing.
DAVE DAVIDG@CLAM.RUTGERS.EDU
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE -
1 APRIL 1996