Difficulty: Easy
A different take on the traditional. Fresh roasted veggies, chicken and creamy cheeses make up this fast meal. The ingredients are prepared separately and then placed on the pizza crust at the end. Because we don’t like using the oven in the summer, we used the grill to cook the pizza crust and I prepared everything else on the stove top.
Ingredients:
1 pizza dough, (I bought mine at Fresh & Easy)
1 10 oz. bag veggies (carrots, broccoli & cauliflower) cut into smaller pieces
2 chicken breasts, pounded until 1/2″ thick and even
1/2 cup feta cheese
1 6 oz. container garlic & herb cheese spread (I used Aloutte)
3 TBS olive oil
Seasoning salt
Directions: Roll out pizza dough to desired thickness. If using the oven, preheat to 400 degrees and bake dough until browned and crisp, remove from oven and let rest. Meanwhile, heat 1 TBS olive oil in large skillet over medium heat. Add 1/2 of veggies, don’t crowd the pan and don’t stir for 3 minutes, you want them to get a nice roasted char. Stir, season with salt and pepper and cook for another 3 minutes, again not stirring, remove from heat and repeat with remaining veggies, adding 1 TBS oil with the new batch.
Season chicken with desired seasoning. Add last TBS olive oil to pan and cook chicken breasts until cooked through, do not turn more than once to get a nice color. Remove from heat, let rest 3 minutes and then cut into 1/4-inch pieces. Spread cooled pizza crust (can be warm but not too hot) with garlic and herb cheese spread, top with roasted veggies, chicken and sprinkle feta on top. Cut into wedges and serve.
I love roasted veggies… putting them on a pizza is a great idea. Delicious!
This looks like one of the best ones yet. I can’t wait to try it.
Yum Heather, this pizza would be a hit at my house. Love it!
Thanks for being on point and on tagert!
Heather, Rachael Ray is have a contest for the best Chief, So you think you can Cook, you woud get my vote!