Pizza Cheesy Chicken Food

CHEESY CHICKEN AND ARTICHOKE PIZZA

Cheesy Chicken and Artichoke Pizza image

Make and share this Cheesy Chicken and Artichoke Pizza recipe from Food.com.

Provided by Charmie777

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) prebaked prepared pizza crust (or any 12 inch pizza crust)
3/4 cup mayonnaise
1/4 cup grated parmesan cheese
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 teaspoon minced garlic (optional)
1 1/2 cups monterey jack cheese, shredded
1 cup chopped cooked chicken
3 green onions, chopped

Steps:

Heat oven to 450º.
On cookie sheet, place pizza crust.
In medium bowl, mix mayonnaise, parmesan, artichokes, and garlic, if using.
Spread artichoke mixture over crust, leaving a 1 inch border.
Top with 1 cup of the cheese, the chicken and onions.
Top with remaining 1/2 cup cheese.
Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.

CHEESY CHICKEN PIZZA POCKETS

Cheesy Chicken Pizza Pockets image

These quick and easy pizza pockets are completely customizable and can be made with shredded rotisserie chicken, leftover turkey, chopped veggies or any other spare odds and ends stashed in your fridge.

Provided by Kelly Senyei

Categories appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 cup chopped or shredded cooked rotisserie chicken
1/3 cup mini pepperoni
1 1/2 cups chopped fresh spinach
2/3 cup shredded mozzarella cheese
1 cup homemade or store-bought marinara sauce
All-purpose flour, for dusting
1 pound homemade or store-bought pizza dough
1 large egg
1 tablespoon whole milk
1/4 cup grated Parmesan cheese
1/2 teaspoon pizza seasoning or dried oregano

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine the chicken, pepperoni, spinach, cheese and 1/2 cup of the marinara sauce, stirring until combined.
Sprinkle your work surface with all-purpose flour. Roll the pizza dough into a 12-by-8-inch rectangle. Cut the rectangle in half lengthwise. Cut each smaller rectangle into three 4-inch squares for a total of 6 squares.
Divide the chicken mixture among the dough squares, placing it in the bottom corner of each square and leaving a 1/4-inch border around the edges.
Whisk together the egg and milk in a small bowl, then brush the two edges of each dough square nearest the filling with the egg wash. Fold the unfilled side of each dough square over the filling and very firmly pinch the two pieces together. Arrange the pizza pockets on the prepared baking sheet, then brush the tops with the egg wash. Sprinkle them with the Parmesan cheese, then cut a small slit in the top of each pizza pocket.
Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining 1/2 cup of marinara sauce for dipping.

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