Deep Dish Chicken Feta Pizza Food

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

CHICKEN WITH FETA CHEESE

Steps:

• In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
• Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
• To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.

GARLIC CHICKEN DEEP DISH PIZZA

Steps:

• 1. Preheat oven to 350. Cook chicken with small amount of oil in pan on medium/high heat. Set aside.
• 2. Prepare deep dish dough (also posted in my recipes) in 2 greased 9x13 pans.
• 3. Mix alfredo sauce with minced garlic and spread over dough.
• 4. Add chicken and sprinkle with remaining toppings. Allow pizza to rest for 20 minutes.
• 5. Bake @ 350 for 25 minutes or until cheese is melted and bubbly and crust is golden brown.

CHICKEN PARMESAN PIZZA

Steps:

• Bake chicken tenders according to package directions. Remove from oven; increase oven setting to 450°., Meanwhile, grease a 12-in. pizza pan. Roll dough to fit pan. In a small bowl, mix marinara sauce and garlic powder; spread over dough., Cut chicken into 1-in. pieces. Top pizza with chicken and mozzarella cheese. Bake on a lower oven rack 12-15 minutes or until crust is golden brown and cheese is melted. Sprinkle with Parmesan cheese and basil. Serve with additional marinara.

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.

DEEP-DISH CHICKEN PIZZA

Steps:

• Prepare roll mix according to package directions. Meanwhile, in a large skillet over medium heat, cook chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, peppers, onion and seasonings in remaining oil until vegetables are tender. Return chicken to the pan., Roll dough into a 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan; build up edges slightly. Spread sauce over dough. Top with chicken mixture and cheeses., Wrap and freeze for up to 2 months or bake at 375° for 25-30 minutes or until crust and cheeses are lightly browned. Let stand for 10 minutes before serving., To use frozen pizza: Thaw in the refrigerator. Uncover and bake at 375° for 25-30 minutes or until golden brown. Let stand for 10 minutes before serving.

SHRIMP AND FETA GREEK STYLE PIZZA

Steps:

• Shell shrimp and set aside.
• Heat oven to 425°F.
• Grease 12 inch pizza pan or 13x9-inch pan and sprinkle with cornmeal.
• Place dough in greased pan and spread to cover the pan and form the base.
• Bake for 5 minutes until very light brown.
• Sprinkle with mozzarella cheese.
• Heat olive oil in large skillet over med-high heat.
• Add shrimp and garlic.
• Cook until shrimp are light pink, about 1 minute.
• Spoon over the mozzarella cheese.
• Sprinkle feta cheese, green onions, rosemary and olives over shrimp.
• Bake at 425°F for 15-20 minutes or until crust is golden brown.

GREEK PIZZA WITH SPINACH, FETA AND OLIVES

Steps:

• Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
• Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.

DEEP DISH CHICKEN-FETA PIZZA

Steps:

• For the dough: In a sm bowl, dissolve yeast in warm water.
• In a separate bowl combine flour and salt.
• Add yeast mixture and oil and mix thoroughly until dough forms in a ball.
• Place dough ona well-floured board and kneed until smooth; about ten min.
• Dust a lg bowl lightly w/ flour and place dough in it.
• Cover w/ plastic wrap.
• Let dough rise for about an hr.
• or until doubled in size.
• (You may try putting the dough into a warmed oven. If you do this, make sure that the oven is warm and turned off when you put the dough in. Also make sure that you put a little oil in the bowl and roll the dough around in it to prevent it from getting har) Once doubled, punch the dough down and w/ a rolling pin, roll out until about one inch thick.
• Place the dough in well greased pie pan and fold the edges over.
• (Or you can cook the it like a regular pizza. I've tried both ways and both have been equally good) For the pizza: Marinate the chicken in the Italian seasonings as the directions on the packet tell you to.
• (or use your own Italian marinade) Cook the chicken (I use my George Foreman Grill) until no longer pink.
• Cut the chicken into strips or chuncks.
• Spread the pizza sauce on the dough and then cover with enough mozz.
• cheese.
• Next add the feta cheese; as much as you feel comfortable with.
• Top with the chicken pieces and sprinkle with a little parm.
• cheese and dried Italian seasoning (opt.) Pop into the oven at about 400 degrees for around 20-25 min.
• Check periodically for doneness.
• Enjoy!