Ingredients
- Crust:
- 1 package hot roll mix (pillsbury)
- 1 1/4 cups hot water (120-130 degrees)
- 2 tablespoons oil
- Topping:
- 3 tablespoons olive oil
- 2 whole chicken breasts, skinned, boned and cut into 3/4 inch cubes
- 1/4 cup pine nuts or chopped walnuts
- 4 cloves garlic, minced
- 3 tablespoons chopped fresh basil or 1 tablespoons dried basil leaves
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano leaves
- 2 tablespoons chopped fresh cilantro or 2 teaspoons dried coriander leaves
- 1 medium red onion, sliced and separated into rings
- 1 1/2 cups grated Parmesan cheese
- 8 ounces (2 cups) shredded mozzarella cheese
Preparation
Step 1
To make crust: Grease 2 large cookie sheets. In large bowl, combine yeast from foil packet with flour mixture from hot roll mix. Blend well. Stir in not water and 2 tablespoons oil until dry particles are moistened. Turn dough out onto lightly floured surface. With greased Of floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Divide dough into 2 equal portions and place on greased cookie sheets. Press each portion into a 12 inch circle. Generously prick dough with fork. Cover loosely with plastic wrap or towel. Let rise in countertop for 15 minutes.
To make filling: In medium skillet, heat olive oil over medium-high heat. Add chicken, pine nuts, garlic, basil, oregano and cilantro. Cook until chicken is no longer pink, stirring occasionally. Stir in red onion.
To finish pizza: Uncover dough. Top each portion of dough with equal amounts of chicken mixture, Parmesan and mozzarella cheese. Bake in 425-degree oven for 13 to 20 minutes, or until crust is deep-golden brown
Testing results: In some pizza parlors, this is referred to as "bianco" or white pizza, devoid of red sauce. But this chicken white meat version is not without color; with green herbs and red onions. We couldn't. resist adding some yellow pepper rings, too: Pine nuts are available in larger stores; we had some in the freezer, which I revived by toasting them in the oven. Then, we forgot to add the pine nuts to the chicken topping, and we miss them until we noticed them still sitting on the counter after dinner. Fresh herbs especially cilantro, make this pallid pizza a powerful flavor experience. Bake pizzas the full 20 minutes; we baked one at a time, making hot "seconds" for quests, who raved about it.