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Talk about a clever idea that just couldn’t be quicker or easier! Convenient string cheese is the secret behind Pam’s yummy, prize-winning, stuffed-crust chicken pizza. Pam Brooks - South Berwick, ME
This recipe is:
Contest Winning
Nutritional Facts 1 piece equals 351 calories, 14 g fat (6 g saturated fat), 38 mg cholesterol, 926 mg sodium, 35 g carbohydrate, 2 g fiber, 21 g protein.
Originally published as Stuffed-Crust Chicken Pizza in Simple & Delicious January/February 2010, p33
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
If "more" is your family's answer to the question, "how much cheese do you want on your pizza," they will love this stuffed crust pizza that you make yourself. Related RecipeIngredients: * 1 pound ground beef * 1 small onion, chopped * 2-1/2 to 3 cups all-purpose flour * 2 tablespoons Italian seasoning, divided * 1 package (1/4 ounce) quick-rise yeast * 1 tablespoon sugar * 1/2 teaspoon salt…
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Reviewed on Dec. 22, 2010 by melissa thomas
This was so very good. I think I'm going to take the advice of another poster and make a homemade crust next time. I'm also going to make two that way I can add the tomatoes and olives on the one for the adults.
Reviewed on Mar. 19, 2010 by moosefanlucas
I liked the cheese in the crust but using the refrigerated pizza crust took away from how I think a pizza should taste and I think a chicken pizza should have more of an alfredo sauce. Yes I would make it again but I would use a homemade dough and I would probably use different toppings.
Reviewed on Jan. 13, 2010 by katiesnewlife
The four starts above was accidental. Definitely 5 starts, but I can't change it!!
This was very good. I used barbecue sauce instead of pizza sauce, and my own not-stuffed crust. But even so, it was extremely tasty. Definitely a keeper.
Reviewed on Jan. 09, 2010 by JMartinelli13
Reviewed on Jan. 09, 2010 by maryclay
Great recipe. Everyone loved it. I substituted mushrooms for the olives only because of personal taste.
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