03-29-2005, 01:45 PM
4 ounces boneless, skinless chicken breast
1 tablespoon olive oil
2 tablespoons onions, diced
1 cup tomatoes; drained and diced
1 teaspoon garlic, chopped
1/8 teaspoon salt
1/2 teaspoon dried basil
1/2 cup fontinella cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup mushrooms, sliced
1 tablespoon Parmesan cheese, shredded
1 (12-inch) prebaked pizza crust
Preheat oven to 450 degrees F.
Sauté or bake chicken breast. Cool. Cut into 1/4-inch wide strips. Spray or grease a 12-inch pizza pan. Sauté onions and garlic briefly in the olive oil and add them to the tomatoes, salt and basil. Spread the tomato mixture over the top of the crust. Lay chicken strips down over the tomatoes. Top with fontinella and mozzarella cheeses. Add the sliced mushrooms and sprinkle with Parmesan cheese. Bake at 450 degrees F for 8 minutes, or until cheese is melted and crust is piping hot.
1 tablespoon olive oil
2 tablespoons onions, diced
1 cup tomatoes; drained and diced
1 teaspoon garlic, chopped
1/8 teaspoon salt
1/2 teaspoon dried basil
1/2 cup fontinella cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup mushrooms, sliced
1 tablespoon Parmesan cheese, shredded
1 (12-inch) prebaked pizza crust
Preheat oven to 450 degrees F.
Sauté or bake chicken breast. Cool. Cut into 1/4-inch wide strips. Spray or grease a 12-inch pizza pan. Sauté onions and garlic briefly in the olive oil and add them to the tomatoes, salt and basil. Spread the tomato mixture over the top of the crust. Lay chicken strips down over the tomatoes. Top with fontinella and mozzarella cheeses. Add the sliced mushrooms and sprinkle with Parmesan cheese. Bake at 450 degrees F for 8 minutes, or until cheese is melted and crust is piping hot.