Chicken Focaccia Pizzas Recipe
Chicken Focaccia Pizzas Recipe photo by Taste of Home

Chicken Focaccia Pizzas Recipe

Publisher Photo
We top homemade focaccia with chicken, olives and cheese for an incredible appetizer pizza. The recipe feeds a crowd, so it's great for parties.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES: 16 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 4 tablespoons olive oil, divided
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 4 teaspoons cornmeal
  • 2 garlic cloves, minced
  • 2 teaspoons dried basil
  • 2 cups cubed cooked chicken breast
  • 2 plum tomatoes, thinly sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • Ranch salad dressing, optional

Nutritional Facts

1 slice equals 174 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 163 mg sodium, 20 g carbohydrate, 1 g fiber, 10 g protein.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add 2 tablespoons oil, sugar, Italian seasoning, salt and 2-1/2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 40 minutes.
  3. Sprinkle cornmeal over two greased 12-in. pizza pans. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each portion into a 13-in. circle. Transfer to prepared pans; build up edges slightly. Cover and let rise until doubled, about 40 minutes.
  4. Brush crusts with remaining oil; sprinkle with garlic and basil. Top with chicken, tomatoes, olives and cheeses. Bake at 400° for 22-26 minutes or until crusts are golden brown. Serve with ranch dressing if desired. Yield: 2 pizzas (8 slices each).
Originally published as Chicken Focaccia Pizzas in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p29

Nutritional Facts

1 slice equals 174 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 163 mg sodium, 20 g carbohydrate, 1 g fiber, 10 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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