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Chicken Pizzas Recipe

Students in a high school course were asked to prepare a well-balanced meal for their families. My grandson created this pizza. I know you'll like it as much as we do!

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Chicken Pizzas Recipe

Prep: 20 min. + rising Bake: 20 min.

Yield: 12-16 Servings

20 20 40

Ingredients

CRUST:
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2-3/4 to 3 cups all-purpose flour
1 tablespoon canola oil
1 tablespoon sugar
1/2 teaspoon salt
TOPPING:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium green pepper, chopped
1 small onion, chopped
1/2 pound fresh mushrooms, sliced
1 cup diced cooked chicken
1-1/2 cups (6 ounces) shredded cheddar cheese
2-1/2 cups (10 ounces) shredded mozzarella cheese

Directions

In a large bowl, dissolve yeast in water. Add 1-1/2 cups flour, oil, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half and roll each half into a 13-in. circle. Place each piece on a lightly greased 12- to 13-in. pizza pan.
In a small bowl, combine the soup, paprika, oregano, garlic powder, salt and pepper; spread over each pizza. Layer with green pepper, onion, mushrooms and chicken. Combine cheeses; sprinkle over pizzas.
Bake at 425° for 20-25 minutes or until crust is browned and cheese is melted. Yield: 12-16 servings (2 pizzas).

Nutritional Facts 1 serving (1 piece) equals 217 calories, 10 g fat (5 g saturated fat), 33 mg cholesterol, 419 mg sodium, 21 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Chicken Pizzas in Country Chicken Cookbook , p68

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed on Jan. 05, 2013 by chuckie608

My family like this recipe. I used read-to- bake pizza crust to make it even quicker.

Reviewed on Nov. 08, 2011 by angela88

easy, yummy, and flexible. I used different cheeses on each pizza and sweet bell peppers instead of green (because that's what I had on hand). Both were great. This will definitely be a family regular from now on!