Stuffed-Crust Chicken Pizza Recipe
Stuffed-Crust Chicken Pizza Recipe photo by Taste of Home

Stuffed-Crust Chicken Pizza Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 10 min.
MAKES: 12 servings

Ingredients

  • 2 tubes (13.8 ounces each) refrigerated pizza crust
  • 10 pieces string cheese
  • 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 cup oil-packed sun-dried tomatoes, julienned
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup pizza sauce
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup pitted ripe olives, chopped

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.

Directions

  1. Preheat oven to 425°. Unroll both pizza crusts and place in a greased 15x10x1-in. baking pan, letting dough drape 1 in. over the edges. Pinch center seam to seal.
  2. Place string cheese around edges of pan. Fold dough over cheese; pinch to seal. Bake 5 minutes.
  3. Meanwhile, in a large skillet, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in tomatoes, rosemary, salt and pepper.
  4. Spread sauce over crust. Top with chicken mixture. Sprinkle with mozzarella and olives.
  5. Bake 10-15 minutes or until cheese is melted and crust is golden brown. Yield: 12 pieces.
Originally published as Stuffed-Crust Chicken Pizza in Simple & Delicious January/February 2010, p33

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.

Medium-Bodied Red Wine

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

Reviews for Stuffed-Crust Chicken Pizza

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 22, 2010

"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."

MY REVIEW
Reviewed Mar. 19, 2010

"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."

MY REVIEW
Reviewed Jan. 13, 2010

"The four starts above was accidental. Definitely 5 starts, but I can't change it!!"

MY REVIEW
Reviewed Jan. 13, 2010

"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."

MY REVIEW
Reviewed Jan. 9, 2010

"Yes

"

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