Mushroom Chicken Pizza Food

MOZZARELLA MUSHROOM CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and garlic. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm.
• Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.

WHITE PIZZA WITH CHICKEN, BROCCOLI AND MUSHROOMS

Steps:

• 1. In the bowl of your stand mixer, combine the flours, salt, sugar, wheat gluten and instant yeast. Whisk together. Add the olive oil and the water. Using dough hook, mix and knead dough for 8-10 minutes, adding more water or flour as needed, until dough is smooth and elastic. Spray a large bowl with cooking spray and transfer dough to bowl, rolling it around to completely coat with oil. Cover bowl with plastic wrap and let proof at room temperature until doubled, about one hour. Gently punch dough down to degas, knead again for a few minutes and return to bowl. Cover bowl again with plastic wrap and refrigerate overnight. The next day, remove dough from fridge about an hour and a half before you want to bake the pizza. Spray some cooking spray on your counter top and transfer dough. Cover dough with plastic wrap that has been sprayed with cooking spray. Let rest while you make your sauce and put the rest of your pizza ingredients together.
• 2. In a saute pan heat olive oil over medium heat. Add crushed red pepper flakes, onion powder, garlic powder, salt, pepper and flour. Cook and stir for 2-3 minutes than whisk in milk. Reduce heat and whisk and stir until sauce is smooth and has started to thicken. Remove pan from heat and whisk in the Parmigiano-Reggiano and mozzarella cheeses. Set aside. In a skillet heat olive oil over medium heat. Add mushrooms and saute until they've given up most of their liquid, 5-6 minutes. Add the broccoli florets and season with salt and pepper. Saute for another minute or two then add minced garlic and saute for one more minute. Remove from heat and add chicken. Stir well to combine.
• 3. Place pizza stone in oven and preheat oven to 475-degrees. Spray parchment paper with cooking spray and lightly dust with cornmeal (optional.) Place dough on prepared parchment paper and flatten. Working from the middle to the outside, press and stretch the pizza dough into a 12-14 inch round. If it resists, just let it rest for 5-10 minutes and then work with it again. Transfer pizza crust and parchment paper to pizza stone. Bake for 5 minutes then remove crust from oven, leaving stone in oven. Spread white sauce evenly across crust, then top with the chicken, mushroom and broccoli mixture. Sprinkle mozzarella cheese over all. Return crust to oven. You should be able to do this without the parchment paper at this point. Bake for an additional 8-10 minutes, or until crust is evenly browned and cheese is bubbly.

HOMEMADE CHICKEN AND MUSHROOM PIZZA

Steps:

• Spread the Pizza Dough (to taste) over a large round pan. Drizzle Olive Oil (as needed) on top.
• Spread a thin layer of Pizza Sauce (to taste), then evenly place the Boneless, Skinless Chicken Breast (8), Mushroom (9), and Fresh Mozzarella Pearls (to taste).
• Preheat your oven to 400 degrees F (200 degrees C).
• Season with Herbes de Provence (to taste) and Dried Basil (to taste). Then top with a layer of Shredded Cheese (to taste).
• Place in the oven and bake for 17 minutes, depending on your oven.
• Let cool, then slice and serve!

BARBECUE MUSHROOM PIZZA

Steps:

• Place a pizza stone or inverted baking sheet on the middle oven rack and preheat to 450˚ F. Whisk the vinegar, sugar and a pinch of salt in a small bowl, then add the sliced red onion and submerge in the vinegar; set aside to pickle.
• Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, undisturbed, until golden brown on the bottom, 5 minutes. Stir and continue to cook, stirring occasionally, until crisp in spots and golden brown, 5 more minutes. Add the garlic and cook, stirring, 1 minute. Add 1/3 cup barbecue sauce and 2 tablespoons water and cook, stirring, until most of the liquid is absorbed and the mushrooms are glazed, 2 to 3 minutes. Remove from the heat.
• Coat a baking sheet with the remaining 3 tablespoons olive oil. Add the pizza dough and stretch into an 11-by-13-inch oval. Top with the remaining 1/4 cup barbecue sauce and spread using the back of a spoon, leaving a 1/2-inch border. Sprinkle with the gouda, then top with the mushrooms, then the Monterey Jack. Put the baking sheet directly on the hot pizza stone or inverted baking sheet. Bake until the crust is golden brown on the bottom and around the edges, 15 to 20 minutes.
• Slide the pizza onto a large cutting board. Drain the red onion and scatter over the pizza, along with the scallion and cilantro. Cut into pieces.

CHICKEN, MUSHROOM, AND AVOCADO PIZZA

Steps:

• Preheat oven to 450°.
• Place crust on a pizza pan or baking sheet.
• Spread crust with sauce, leaving a ½ inch border.
• Sprinkle with 1 cup cheese; add mushrooms, chicken, and avocado.
• Sprinkle with salt and remaining cheese.
• bake about 10 minutes, until the crust is crisp and topping is bubbly.
• Transfer to a cutting board and slice into 8 wedges; serve immediately.

CHICKEN AND MUSHROOM ALFREDO PIZZA

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In small skillet, heat oil while cutting up chicken breast into small pieces. Then, saute chicken in oil, and season with salt, minced garlic and dried basil. When chicken is fully cooked and no longer pink, remove from skillet and saute sliced mushrooms in oil; season mushrooms with minced garlic and seasoned salt as well.
• Top each pizza crust with the Alfredo sauce; about 1/4 to 1/2 half cup of sauce per crust, making sure to spread all the way to the edges. Sprinkle with dried basil. Then add chopped spinach and mozzarella, followed by the sauteed chicken and mushrooms.
• Bake 7-10 minutes or until cheese is melted and crust is slightly crispy.
• For additional options, you can top pizza with small pieces of bacon.

CHICKEN, SHITAKE MUSHROOM AND CORIANDER PIZZA

Steps:

• Brush chicken breasts with olive oil, season with salt, pepper and chilies. Place on grill on MEDIUM, and turn only once until breasts are cooked thoroughly. Slice thinly.
• Place whole red peppers on grill to cook until hot, yet not completely cooked. Cool slightly, then thinly slice the peppers, green onions, and mushrooms. Toss with remaining olive oil, red chili, coriander and salt and pepper. Pour out excess oil, cover, and set aside.
• Brush the pizza crust with chili oil. Place chicken evenly over the crust, then sprinkle with vegetables and top with shredded mozzarella cheese.
• Cook pizza on a preheated barbecue on LOW for 5-10 minutes or until the base is crisp and golden and the cheese is bubbling. Slice and serve hot.
• For more information and recipes visit www.broilkingbbq.com.