Chicken & Blue Cheese Pizza Recipe

Chicken & Blue Cheese Pizza Recipe
Chicken & Blue Cheese Pizza Recipe photo by Taste of Home
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Chicken & Blue Cheese Pizza Recipe

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The blue cheese in place of the expected mozzarella gives this pizza a surprising and sophisticated taste. It's excellent as an entree or appetizer—it can be prepared in a round pizza pan as well. —Beverly Lynch, Sugar Grove, Illinois
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 tablespoon butter
  • 4 tablespoons olive oil, divided
  • 2-1/2 cups sliced baby portobello mushrooms
  • 1 medium onion, halved and sliced
  • 3 garlic cloves, minced
  • 4 cups fresh baby spinach
  • 2 cups coarsely chopped cooked chicken breast
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 3/4 cup crumbled blue cheese
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Directions

Preheat oven to 450°. In a large skillet, heat butter and 1 tablespoon oil over medium heat. Add mushrooms and onion; cook and stir until tender, 4-6 minutes. Add garlic; cook 1 minute longer. Add spinach; cook and stir over medium-high heat until wilted, 1-2 minutes.
Stir in chicken, salt and pepper. Unroll and press dough onto bottom of a greased 15x10x1-in. pan. Spoon chicken mixture over dough. Bake until crust is lightly browned, 14-16 minutes.
Sprinkle with cheese and bacon; drizzle with remaining oil. Bake until heated through, 3-5 minutes.
Freeze option: Prepare pizza as directed, decreasing bake time to 10 minutes. Top with cheese and bacon; drizzle with remaining oil. Cool. Securely wrap and freeze partially baked pizza. To use, unwrap pizza; bake until crust is lightly browned and toppings are heated through, 15-20 minutes.
Yield: 2 dozen.
Originally published as Chicken & Blue Cheese Pizza in Taste of Home Christmas Annual Annual 2017, p131

  • 1 tablespoon butter
  • 4 tablespoons olive oil, divided
  • 2-1/2 cups sliced baby portobello mushrooms
  • 1 medium onion, halved and sliced
  • 3 garlic cloves, minced
  • 4 cups fresh baby spinach
  • 2 cups coarsely chopped cooked chicken breast
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 3/4 cup crumbled blue cheese
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. Preheat oven to 450°. In a large skillet, heat butter and 1 tablespoon oil over medium heat. Add mushrooms and onion; cook and stir until tender, 4-6 minutes. Add garlic; cook 1 minute longer. Add spinach; cook and stir over medium-high heat until wilted, 1-2 minutes.
  2. Stir in chicken, salt and pepper. Unroll and press dough onto bottom of a greased 15x10x1-in. pan. Spoon chicken mixture over dough. Bake until crust is lightly browned, 14-16 minutes.
  3. Sprinkle with cheese and bacon; drizzle with remaining oil. Bake until heated through, 3-5 minutes.
    Freeze option: Prepare pizza as directed, decreasing bake time to 10 minutes. Top with cheese and bacon; drizzle with remaining oil. Cool. Securely wrap and freeze partially baked pizza. To use, unwrap pizza; bake until crust is lightly browned and toppings are heated through, 15-20 minutes.
    Yield: 2 dozen.
Originally published as Chicken & Blue Cheese Pizza in Taste of Home Christmas Annual Annual 2017, p131

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