Rachael Rays Chicken Parm Pizza Food

BARBECUE CHICKEN PAN PIZZA

Steps:

• Preheat the oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat a cast-iron skillet, 12 inches, over medium to medium-high heat (to aid in a crispy bottom crust while pizza is in oven).
• Gather your ingredients.
• Remove skin from chicken, remove meat from bones and pull meat into bite-size pieces. Dice onion, grate or mince garlic.
• Preheat a second cast-iron or other skillet over medium-high heat. Add oil, 2 turns of the pan, then add onions and garlic, season with salt and pepper and soften a few minutes. Add stock and let it finish cooking the onions by absorbing into them. Add ketchup, sugar, molasses, vinegar, Worcestershire, paprika and mustard. Add chicken to sauce, turn in sauce and remove from heat.
• Roll and stretch dough on lightly floured surface into 12 to 14-inch even round that will cover pan. Turn off heat under skillet, sprinkle a little cornmeal in skillet and press dough into hot skillet and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with chicken and sauce and top with the cheeses. Place in oven. Bake the pizza 10 to 12 minutes to deep golden brown and bubbly.
• Combine honey, splash of water and hot sauce in small pot or skillet and heat over low heat.
• Drizzle or brush the pizza with the honey mixture and top and scallions, cilantro and jalapeno.
• To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
• Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
• Cut dough in half, wrap half the dough and freeze for later use.
• Preheat the oven to 525 to 550 degrees F.
• Line a baking sheet with fries and bake 15 to 20 minutes to very crispy.
• Add fries to large bowl. Pour butter and remaining ingredients over the fries. Toss to coat. Serve hot.

CHICKEN PIZZA

Steps:

• Drizzle chicken with oil in a shallow dish and season with salt, pepper, granulated garlic and onion, fennel seed, red pepper and thyme
• Marinate a few minutes Preheat a large griddle pan or grill pan over medium high heat
• Preheat broiler as well
• Heat a skillet with a lid over medium-high heat with a tablespoon of olive oil, a turn of the pan
• Add sliced garlic and stir a minute; add tomatoes and season with salt
• Cover pan to trap heat and cook to soften tomatoes for 8-10 minutes, shaking pan occasionally
• Add basil to sauce and stir to wilt
• Grill or griddle-cook the chicken a few minutes on each side then transfer to baking sheets
• Top chicken with sauce and then mozzarella cheese, as if it were a small pizza
• Broil to brown and melt cheese

CHICKEN PATTY PARM WITH SALAMI SALAD

Steps:

• Preheat oven to 500 degrees F with rack at center. Line a baking sheet with parchment paper.
• Gather your ingredients.
• For the patties: Place chicken in large mixing bowl, season with salt and pepper and combine. Make a well in center of the meat and fill with breadcrumbs. Moisten them with milk, add egg and cheese. Peel garlic and grate into bowl. Finely chop parsley and add to bowl. Add fennel, nutmeg and chili flakes, then drizzle in about 3 tablespoons EVOO. Combine meat mixture then score with hand, form 4 large thin patties and arrange on the parchment. Place in oven and roast 12 minutes, remove.
• For the sauce: Meanwhile, heat EVOO, 2 turns of the pan, and butter in a deep skillet or a sauce pot over medium to medium-high heat. Peel and finely chop or grate the onion and let it soften a bit while you peel and chop or thinly slice the garlic. Add garlic to onion, stir a minute. Add paste then vermouth or wine and bring to a bubble. Add tomatoes to sauce and season with chili and oregano. Reduce heat and simmer to thicken a bit.
• To serve: Top the chicken patties with marinara sauce covering all the way to edges. Top the sauce with mozzarella and Parm and place the patties back in oven to brown the cheese.
• Top the patties with basil, parsley and Parm and serve with salami salad.
• Gather your ingredients.
• For the dressing, combine granulated garlic and onion, oregano, parsley, sugar and crushed pepper in a Mason jar or plastic container. Add vinegar, Dijon, 6 tablespoons EVOO, salt and pepper; shake to combine.
• Chop the lettuce and add to a bowl. Halve the salami then slice into 1/4-inch strips and separate as you add to salad. Quarter and core the fennel and thinly slice. Thinly slice the onion. Add the fennel and onion to salad along with cherry pepper rings and drop peppers. Toss with dressing to serve.

CHICKEN PARM PIZZA RECIPE BY TASTY

Steps:

• In a food processor, add the chicken, salt, pepper, oregano, garlic powder, onion powder, and paprika, and pulse until thoroughly combined, with no large chunks.
• Spread the mixture evenly into the bottom of a plastic wrap-lined, 10-inch (25 cm) cake pan. Fold over the excess saran wrap on top, and press it into a flat shape. Freeze until completely frozen solid, 2-4 hours.
• In 3 separate shallow dishes, distribute the flour, eggs, and bread crumbs.
• Unwrap the frozen chicken disc and dip it in the flour, shaking off any excess.
• Submerge it into the eggs, then cover it completely with the bread crumbs, pressing the bread crumbs into the chicken.
• Freeze for 15 minutes.
• Preheat oven to broil.
• Add oil to a large, deep pan halfway up the side to 400°F (200°C).
• Carefully lower the chicken disc into the oil with tongs, making sure it doesn't splash. If the bottom is getting more color than the top, flip the patty extremely carefully and fry the other side until a deep golden brown.
• Remove the chicken disc from the oil and transfer to a wire rack. Blot with paper towels to remove excess oil.
• Add the tomato sauce to the fried chicken disc, spreading it in an even layer.
• Lay the mozzarella over the sauce, then sprinkle with Parmesan over the top.
• Broil for 5-8 minutes, or until the cheese is bubbly and golden brown.
• Top with basil, slice, and serve.
• Nutrition Calories: 2086 Fat: 149 grams Carbs: 134 grams Fiber: 8 grams Sugars: 10 grams Protein: 50 grams
• Enjoy!

RACHAEL RAY'S CHICKEN PARM PIZZA

Steps:

• Preheat oven to 425°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 to 12 minutes.
• Top the pizza with basil, cut and serve.

GRILLED CHICKEN CUTLET PARMIGIANA

Steps:

• Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.
• Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.
• Preheat the broiler to high.
• Layer the chicken with fire roasted sauce in a flameproof casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.

RACHAEL RAY'S THAI CHICKEN PIZZA

Steps:

• Preheat the oven to 425°F Form the pizza crust on a pizza pan or cookie sheet. Top it with duck or plum sauce, spreading it around like you would pizza sauce. Sprinkle the pizza with some red pepper flakes, then top it with the cheese and bell peppers. Bake until golden and bubbly, 15 to 17 minutes.
• In a small bowl, combine the vegetable oil, soy sauce, and peanut butter with the hot sauce and grill seasoning. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce; 10 seconds ought to do it. Coat the chicken evenly with the mixture and let it stand for 10 minutes. Preheat a grill pan or nonstick skillet over medium-high heat. Cook the chicken cutlets for 2 to 3 minutes on each side, or until firm. Slice the chicken into very thin strips.
• While the chicken cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.
• When the pizza comes out of the oven, top it with the chicken, scallions, sprouts, and cilantro. Drain the cucumbers and scatter them over the pizza. Garnish the pizza with peanuts, cut it into 8 wedges, and serve.

CHICKEN PARM PIZZA

Steps:

• Line the inside of a 10-inch springform pan with plastic wrap.
• Mix the Italian seasoning, onion powder, garlic powder, salt, pepper and paprika together in a bowl. Add the ground chicken and mix to combine.
• Spray your hands with nonstick spray and press the mixture into an even layer in the prepared pan. Fold plastic over to cover and freeze until solid, 6 hours to overnight.
• Add the flour and garlic powder to a sheet pan and mix to combine.
• Add the panko and bread crumbs to another sheet pan and mix to combine.
• Beat the eggs with water and add to a sheet pan.
• Add about 1 inch of oil to 12-inch cast iron skillet and attach a thermometer. Heat to 375°F.
• Preheat the broiler.
• Unwrap the chicken disk. Dredge in the flour, then egg, then breadcrumbs.
• Carefully add the coated chicken to the oil. The oil will drop significantly, but try to keep the heat around 300°F Fry for 3-4 minutes per side, carefully flipping over with tongs.
• Drain on a paper towel lined sheet tray.
• Transfer the patty to a wire rack on top of a sheet pan. Spread the marinara sauce over, sprinkle with the mozzarella and the grated parmesan. Top with your favorite pizza toppings.
• Broil for 1-2 minutes until the cheese is melted and bubbly.