Chicken Pizzas Recipe

4.5 2 2
Publisher Photo

Chicken Pizzas Recipe

Read Reviews
4.5 2 2
Publisher Photo
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!
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 shredded cheddar cheese
  • 2-1/2 cups 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 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).
Originally published as Chicken Pizzas in Country Chicken Cookbook 1995, p68

Nutritional Facts

1 piece: 217 calories, 10g fat (5g saturated fat), 33mg cholesterol, 419mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 11g protein.

  • 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 shredded cheddar cheese
  • 2-1/2 cups shredded mozzarella cheese
  1. 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 form a soft dough.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 425° for 20-25 minutes or until crust is browned and cheese is melted. Yield: 12-16 servings (2 pizzas).
Originally published as Chicken Pizzas in Country Chicken Cookbook 1995, p68

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Pizzas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
chuckie608 User ID: 4180364 73219
Reviewed Jan. 5, 2013

"My family like this recipe. I used read-to- bake pizza crust to make it even quicker."

MY REVIEW
angela88 User ID: 1656239 43385
Reviewed Nov. 8, 2011

"easy, yummy, and flexible. I used different cheeses on each pizza and sweet bell peppers instead of green (because that's what I had on hand). Both were great. This will definitely be a family regular from now on!"

Loading Image