Peppered Chicken Pizza Recipe

Peppered Chicken Pizza Recipe
Peppered Chicken Pizza Recipe photo by Taste of Home
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Peppered Chicken Pizza Recipe

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A homemade crust is topped with tender chicken, barbecue sauce, red pepper flakes and broiled peppers in this crowd-pleasing specialty from Julie DeRuwe. "I like to prepare the vegetables and other toppings in advance so I can easily assemble this pizza for a fast, delicious dinner," says the Oakville, Washington subscriber.
MAKES:
20 servings
TOTAL TIME:
Prep: 55 min. + rising Bake: 15 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 55 min. + rising Bake: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 cups bread flour
  • 1 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • TOPPING:
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1 each medium green, sweet red and yellow pepper, julienned
  • 1/2 medium red onion, sliced and separated into rings
  • 1/2 pound boneless skinless chicken breast, cut into 1/4-inch strips
  • 1/4 teaspoon crushed red pepper flakes
  • 2/3 cup hickory smoke-flavored barbecue sauce
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend

Directions

In a large mixing bowl, dissolve yeast in warm water. Stir in the flours, oil, sugar and salt until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch down dough; let stand for 10 minutes. Roll out to a 15-in. x 10-in. rectangle. Place in a 15-in. x 10-in. x 1-in. pan coated with cooking spray. Let stand for 10 minutes. Prick with a fork. Bake at 375° for 7 minutes.
Meanwhile, in a small bowl, combine the oil, garlic and salt; let stand for 15 minutes. Place peppers and onion on a baking sheet; drizzle with half of the oil mixture. Broil 4 in. from the heat for 5 minutes or until vegetables are tender and lightly browned. Toss chicken with pepper flakes and remaining oil mixture; place on a baking sheet. Broil 4 in. from the heat for 5 minutes or until juices run clear.
Arrange vegetables and chicken over crust. Drizzle with barbecue sauce; sprinkle with cheeses. Bake for 15-20 minutes or until lightly browned. Yield: 20 appetizer servings.
Originally published as Peppered Chicken Pizza in Light & Tasty February/March 2006, p28

Nutritional Facts

1 piece: 168 calories, 6g fat (2g saturated fat), 17mg cholesterol, 437mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 10g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 cups bread flour
  • 1 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • TOPPING:
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1 each medium green, sweet red and yellow pepper, julienned
  • 1/2 medium red onion, sliced and separated into rings
  • 1/2 pound boneless skinless chicken breast, cut into 1/4-inch strips
  • 1/4 teaspoon crushed red pepper flakes
  • 2/3 cup hickory smoke-flavored barbecue sauce
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
  1. In a large mixing bowl, dissolve yeast in warm water. Stir in the flours, oil, sugar and salt until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes.
  2. Punch down dough; let stand for 10 minutes. Roll out to a 15-in. x 10-in. rectangle. Place in a 15-in. x 10-in. x 1-in. pan coated with cooking spray. Let stand for 10 minutes. Prick with a fork. Bake at 375° for 7 minutes.
  3. Meanwhile, in a small bowl, combine the oil, garlic and salt; let stand for 15 minutes. Place peppers and onion on a baking sheet; drizzle with half of the oil mixture. Broil 4 in. from the heat for 5 minutes or until vegetables are tender and lightly browned. Toss chicken with pepper flakes and remaining oil mixture; place on a baking sheet. Broil 4 in. from the heat for 5 minutes or until juices run clear.
  4. Arrange vegetables and chicken over crust. Drizzle with barbecue sauce; sprinkle with cheeses. Bake for 15-20 minutes or until lightly browned. Yield: 20 appetizer servings.
Originally published as Peppered Chicken Pizza in Light & Tasty February/March 2006, p28

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