Chicken Basil Pizza Food

FRESH BASIL-CHICKEN PIZZA

Steps:

• Prepare dressing as directed on envelope. Remove 1/4 cup dressing. Refrigerate for later use. Pour remaining dressing over chicken in shallow dish; stir gently. Refrigerate 30 min. to marinate.
• Heat oven to 450ºF. Drain chicken; discard marinade. Cook and stir chicken in 2 Tbsp. of the reserved dressing in skillet on medium-high heat 8 to 10 min. or until done. Brush remaining dressing onto pizza crust; top with tomatoes, basil, chicken and cheese.
• Bake 8 min. or until cheese is melted and pizza is heated through.

CHICKEN BASIL PIZZA

Steps:

• Preheat a pizza stone in a 500 degree oven for at least 25 minutes.
• On a pizza peel, sprinkle corn meal all over. Stretch the pizza dough by hand into a circle about 12 inches in diameter. If the pizza dough is tacky, dust it with flour before handling. Once stretched to a round and thin circle, place it on the corn meal-topped pizza peel. Poke the dough liberally, all over, with a fork -- piercing it.
• Spread the pizza sauce around the dough, getting close the the edge. Top with the fresh mozzarella. Sprinkle with basil and chicken. Drizzle with olive oil and sprinkle with kosher salt
• Slide the pizza onto the hot pizza stone in the oven and cook for 15-20 minutes, until browned. Use the pizza peel to remove it from the oven. Let sit for 10 minutes before slicing.

CHICKEN PARM PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Coat hands and work surface with a little cornmeal or flour. Using your hand or a rolling pin, form a 14-inch round pizza. Place pizza on a baking sheet or pizza stone and poke the top with a few holes. Drizzle a little bit of extra-virgin olive oil down over the dough and place in oven. Bake 10 minutes.
• Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil. Add meat and break it up with a wooden spoon. To browned meat, add garlic and onions, then season with salt and pepper. Cook together 5 to 6 minutes then add parsley, red pepper flakes, oregano and the tomatoes to the pan. Heat the sauce through.
• Remove pizza from oven after 10 minutes and top with sauce and cheeses. Return to oven and bake until golden and bubbly, another 10 to12 minutes. Top the pizza with basil, cut and serve.

THE ONLY PIZZA YOU'LL EVER WANT AGAIN: CHICKEN, SUN DRIED TOMATO, BROCCOLI, RICOTTA, MOZZARELLA AND BASIL

Steps:

• Preheat oven to 500 degrees F.
• On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.
• In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.
• Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces.
• To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.

CALIFORNIA PIZZA KITCHEN THAI CHICKEN PIZZA

Steps:

• Combine sauce ingredients in a small pan over medium heat.
• Bring the sauce to a boil; boil gently for one minute.
• Divide into 2 portions for use on chicken and pizza; set aside.
• To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.
• Set aside in refrigerator until chilled through.
• Once chilled, coat the chicken with 1/4 cup sauce.
• Set aside in refrigerator.
• To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.
• Cover sauce with 3/4 cup cheese.
• Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively.
• Sprinkle an additional 1/4cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.
• Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 minute.
• When cooked through, remove pizza from oven.
• Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.
• Repeat with remaining ingredients for a second pizza.

GOURMET CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.
• Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.
• Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
• Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

CHICKEN PESTO PIZZA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
• Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

WONDERFUL CHICKEN PIZZA WITH FRESH BASIL

Steps:

• Sauce: Heat olive oil in a saucepan over medium-high heat; fry garlic for 1 minute, until fragrant
• Add tomato paste, coriander, oregano, cumin, salt and pepper flakes; give the mixture a good stir
• Turn the heat down to medium, and add the white wine, ketchup and lemon juice
• Simmer sauce for 1 minute (low heat), then stir in the chopped basil; remove from heat, cover and set aside
• Topping: Make sure the chicken breasts are quite flat, if not, pound them between clingwrap with a meat mallet or rolling pin
• Next sprinkle some salt, black pepper, basil, coriander and oregano over both sides; rub in the seasonings using your fingers
• Lay the chicken on foil-lined baking tray
• Combine lemon juice and olive oil; drizzle over the chicken and bake in preheated oven at 200°C / 390°F for 15mins or until just cooked through
• Remove from oven, cool slightly and slice the chicken, across the grain, into small strips
• Spread the sauce on your favorite pizza crust, scatter the cooked chicken and diced pepper over the sauce
• Top the pizza with mozzarella cheese and bake for approx 10-15mins (depending on your crust)
• Remove from oven, sprinkle with grated Parmesan, and serve immediately

CHICKEN-FETA PIZZA

Steps:

• Heat oven to 450°F.
• Place crust on baking sheet; spread with oil. Sprinkle with 3/4 cup mozzarella.
• Top with chicken, tomatoes, feta and remaining mozzarella.
• Bake 10 to 12 min. or until cheese is melted and crust is golden brown. Let stand 5 min. before cutting to serve.

GARLIC BASIL GRILLED CHICKEN PIZZA SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with foil and grease with nonstick spray.
• Season both sides of the chicken thighs with a pinch of salt and pepper. Grill for 2-3 minutes per side, until golden brown. Remove from the grill and let cool slightly, then slice into strips.
• Cut the sheet of slider rolls in half to separate the top and bottom, leaving the individual rolls intact. Transfer the bottom rolls to the prepared baking sheet and sprinkle evenly with half of the shredded Italian cheese, then dollop half of the marinara sauce on top. Top with the pepperoni, then the remaining ½ cup shredded Italian cheese, ½ cup marinara sauce, and the sliced grilled chicken. Place the top slider rolls on top.
• Cover the sliders with foil, then transfer to the oven and bake for about 15 minutes, until the cheese has melted.
• While the sliders bake, make the garlic basil butter,: In a small microwave-safe bowl, combine the garlic, butter, and basil. Microwave for 30 seconds, until the butter is melted. Stir to combine.
• Remove the sliders from the oven, uncover, and spoon some of the garlic basil butter on top, then sprinkle with the red pepper flakes and dried Italian seasoning. Return the oven and bake for 5 minutes more, until the top is golden brown.
• Brush with the remaining garlic basil butter, then serve immediately, slicing between the rolls or pulling apart to separate into individual sliders.
• Enjoy!

CASHEW CHICKEN PIZZA

Steps:

• Preheat oven to 425°. Place pizza crust on a pizza pan; brush with sesame oil. In small bowl, combine hoisin sauce and chili garlic sauce; brush 1/3 cup over crust. Toss remaining mixture with chicken; sprinkle over crust. Top with 2 green onions, red pepper, carrots, cashews and cilantro. Sprinkle mozzarella over top., Bake until cheese is lightly browned, 12-15 minutes. Let stand 5 minutes; sprinkle with remaining 2 green onions.