"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken, Portobello, and Red Pepper Pizza Recipe

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This recipe for Chicken, Portobello, and Red Pepper Pizza, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Guff and Vic
Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/2 - 3/4 lb cooked, cubed chicken breast (optional)
6 Tbsp olive oil
2 peppers - red and yellow, cut into think slices
1 1/2 lbs portobello mushrooms, stems removed, caps cut into 1/4-inch slices
1 tsp salt
1 lb store bought or homemade pizza dough (boboli works fine)
3 cloves garlic, minced
1/4 tsp fresh ground black pepper
3/4 cups lightly packed basil leaves, chopped
1/2 lb fresh mozzarella cheese, cut into 1/4 inch cubes
1/2 cup grated parmesan cheese
red pepper flakes, to taste

Directions:
Directions:
Heat oven to 450F. In a large frying pan, heat 3 Tbsp of the oil over moderate heat. Add the peppers to the pan and cook, stirring occasionally, for 10 minutes. Add the mushrooms and the salt and cook, stirring occasionally, until the mushrooms are golden, apprx. 10 more minutes.

Put the pizza dough on a pan and spread the peppers and mushrooms evenly on the crust. Bake for 12 minutes. Sprinkle on the garlic, black pepper, chicken, and basil. Top with the mozzarella and then with the parmesan. Drizzle with the remaining 3 Tbsp oil (optional). Bake until the cheese is bubbling and beginning to brown, apprx 10 - 15 minutes longer.
Top with red pepper flakes.
Serve with a salad.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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