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Chicken Pizzas

Chicken Pizzas
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!
12-16 ServingsPrep: 20 min. + rising Bake: 20 min.

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
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Chicken Pizzas (continued)

Directions (continued)

  • 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).
Nutrition 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.
© Taste of Home 2011 Tasteofhome Logo