Rev: Garlic Chicken Pizza/ Nov 02'

[Tiger]

This was very good! Easy to put together. I did use the Boboli crust and elimitated the mushrooms. (Dh doesn't like them)
I was worried it was going to be bland but the mustard with the chicken is a nice combo. I'll make again.

[Carolina68]

Thanks for the review, I was thinking about making the pizza this weekend, but I had wondered about the mustard. Glad to know it was a hit for you.

[emptyspool]

Made this last night.....made my own basic crust as I couldn't find the boboli in the store.

Excellent!! The mustard/vinegar/garlic base really gives a nice bite...I had to reconstitute some dried tomatoes and added black olives...One of the best I have done....will definitely make again.

[wallycat]

oooops, missed this one.
Thanks for review........
love mustard!!!!!!!! ...and garlic :o :o

[SallyCC]

Thanks for the review. It is on my menu plan for this week...so it was great to read a good review!!

[lhall]

Originally posted by SallyCC
Thanks for the review. It is on my menu plan for this week...so it was great to read a good review!!


Ditto! I'm making this on friday.

Leigh

[valchemist]

I thought this pizza was very tasty. I liked the mustard/garlic/vinegar base. I left off the parmesan and green onions. There were plenty of other flavors going on so I didn't miss them. Very easy recipe. I used a Mama Mary's brand crust. I like those better than Boboli.

[SallyCC]

We had this Thursday night and we both enjoyed it. My DH really liked the zing of the mustard flavoring on the crust. I had a piece of the left over pizza for lunch today and it was good. So easy to assemble with the cooked chicken.

[valchemist]

p.s.

DH ate his pizza later in the evening (after I posted my review above). He commented, without my asking, that the pizza was really good. He doesn't do that too often, so that is a VERY big thumbs up on this recipe from him.

[lhall]

I liked this alot. Easy to do and the sauce was very good. I made my own pizza crust.

Leigh

well darnit...the 30 second rule got me.

[Linda in MO]

I want to make this pizza this week, but I want to use a homemade crust. Can someone tell me exactly how to do this?! :o Please!!

[Angela]

Originally posted by Linda in MO
but I want to use a homemade crust. Can someone tell me exactly how to do this?! :o Please!!

I used my own crust...CL's Quick and Easy Pizza Crust. It was the first time I've ever made pizza crust and it was super easy and very good. I took the pizza to my supper club dinner and everyone thought the crust was great! The recipe was in Complete Cooking Light, found it on the recipe finder too. here it is. ps...it calls for bread flour, I just used King Arthur's regular flour.

Quick-and-Easy Pizza Crust

Published: Cooking Light- 06/01/97

INGREDIENTS
2 cups bread flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 package quick-rise yeast
3/4 cup warm water (120 to 130 degrees)
1 tablespoon olive oil
Cooking spray
2 tablespoons cornmeal

INSTRUCTIONS

Combine first four ingredients in a large bowl; make a well in center of mixture. Combine water and oil; add to flour mixture. Stir until mixture forms a ball.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide in half. Cover and let dough rest 10 minutes.

Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 10-inch circle on a lightly floured surface. Place dough on two baking sheets, each sprinkled with 1 tablespoon cornmeal.



YIELD: 2 (10-inch) pizza crusts (serving size: 1 crust)

NUTRITIONAL INFO
calories: 603 carbohydrates: 108.5 g cholesterol: 0 mg fat: 9.7 g sodium: 589 mg protein: 18.5 g calcium: 24 mg iron: 7 mg fiber: 1.4 g

[lhall]

Linda,

The crust recipe I use is from CL 95, but there was a recent issue with a pizza crust recipe in it as well. I'd type it out for you, but I don't remember all of it.


I usually make my crust the night before, do the kneading, then put it in a gallon ziplock bag coated with cooking spray. Then it put that in the fridge and let it rise in there. The next evening I'll take it out of the fridge, let it warm up some, then punch it down. That way it doesn't take me so long to fix dinner the nights I make pizza.

Leigh

[Kismet]

DH made this for our dinner on Friday night, and we really liked it! We used a homemade crust, and pre-baked it a bit before putting on all of the other toppings. It was a great change of pace from the tomato sauce pizzas we usually have, and we'll definitely make it again!

[Linda in MO]

Thanks for the help, guys. Now can someone give me specific baking instructions? :o I'm a bit of a pizza novice. Thanks!

[lhall]

I bake mine on the lower rack of the oven at 500 until done:D Maybe 8-10 minutes. Honestly I didn't time it, I just checked it a couple of times.

Leigh

[Carolina68]

The pizza was a big hit at my house. My husband asked if I could please make it again. :D He knows that recipes seldom get repeated at our house, but I will make this one again for him.

[misstapioca]

I made this last night, I used a Mama Mary crust, the store did not have any bobili's. I wish they did though. I like a chewier crust. The Mama Mary crust was crispy. The mustard/garlic spread was a winner though. This is an easy,low stress recipe.
I had company over last night and he really seemed to enjoy it. ;)

[SusanMac]

re: baking directions for homemade crust...

I've found that I prefer to partially bake a plain crust first for a few minutes (about 4-5), then put toppings on and bake some more. This gives you a puffier and crispier crust (so, it's really up to you on how you prefer crust. everyone's different)

Also, using a baking stone is best. Preheat the oven with the stone in it. It will cook more evenly and make the bottom crisp if the stone is hot. Sprinkle the stone with just a little bit of cornmeal so the crust doesn't stick.

[Linda in MO]

Thanks Leigh and Susan! What temp. do you use Susan? It seems like the last time I made pizza, I used a very high temp. and the toppings got too dark.

[kvieceli]

Anyone have the recipe for the topping and want to post it? It sounds yummy!!!!!

[valchemist]

* Exported from MasterCook *

Garlic Chicken Pizza

Recipe By :Cooking Light Magazine. November 2002. Page: 138.
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
4 garlic cloves, minced
1 Italian cheese-flavored pizza crust (16
ounce; such as Boboli)
1 1/2 cups shredded cooked chicken breast (about 8
ounces)
1 cup chopped plum tomato
1 cup chopped mushrooms
3/4 cup (3 ounces) shredded part-skim mozzarella
cheese
1/4 cup (1 ounce) crumbled feta cheese
1/4 cup (1 ounce) finely shredded fresh Parmesan
cheese
1/4 cup chopped green onions

Directions.
"The first time I had a slice of garlic pizza in a restaurant in Juneau, Alaska, I knew I'd have to create my own version. After experimenting with the ingredients for more than five years, I finally came up with the ideal mix. I like Boboli crust the best, and these three cheeses work well together. I make this for my friends about once a month." --Linda Salter, Richmond Hill, GA

1. Preheat oven to 400 degrees.

2. Combine first 3 ingredients, stirring well with a whisk. Place crust on a baking sheet; brush vinegar mixture over crust. Top with chicken, tomato, and mushrooms; sprinkle with cheeses and green onions.

3. Bake at 400 degrees for 15 minutes or until cheeses melt. Yield: 8 servings (serving size: 1 slice).




263 cal, 7.8g fat, 0.5 g fiber

[greysangel]

I agree ...I made this last night and it was a terrific weeknight dish :D I really love adding vinegar to things and in the pizza along with the mustard I really think it brought out the flavor of the other ingredients in this dish.

yum :D

JeAnne

[jhawk]

I have all of the ingrediants to make this for dinner tonight, except plain dijon mustard. I do have honey dijon mustard, which is more "dijony" than sweet "honeyish" (if that makes any sense whatsoever)- do you think that would be a reasonable substitute? Or would the added honey (though subtle) be weird? I'd really like to avoid a trip to the grocery store on my way home. Thx in advance for your thoughts!

[Terrytx]

another thumbs up with my family. This will have to be repeated!!

[sunberst]

made this tonight with a tossed salad with penzey's country french vinegerette.

used mama mary's garlic crust (like val, i think this is better than boboli). i also decreased the amount of tomatoes & green onions by half, doubled the shrooms, a little more feta, a little more chicken & penzey's pasta sprinkles on top. i used perdue shortcuts chicken in the honey roasted flavor to save time, and just shredded that.

pretty good. it was easy to make, and actually tasted a lot like california pizza kitchen frozen garlic chicken pizza. it wasnt a huge hit here, but it wasnt bad at all. it will make nice leftovers for lunch tmrw because i really like the mama mary's crust (i am kinda anti boboli) and the dijon & red wine vinegar had a nice little bite to it.

will definately make again sometime. a nice change from the english muffin pizzas i have been living off of for the last month. (i am on an english muffin kick). i thought it was going to be too much chicken (it seemed like A LOT of meat), but it wasnt at all.

[sunberst]

Originally posted by jhawk
I have all of the ingrediants to make this for dinner tonight, except plain dijon mustard. I do have honey dijon mustard, which is more "dijony" than sweet "honeyish" (if that makes any sense whatsoever)- do you think that would be a reasonable substitute? Or would the added honey (though subtle) be weird? I'd really like to avoid a trip to the grocery store on my way home. Thx in advance for your thoughts! i think the honey dijon would be fine! go for it!

[Holly in KC]

We had this tonight. I had to poach the chicken since I didn't have any cooked chicken on hand. The whole thing took a bitter longer for a weeknight than I thought when I read the recipe - but maybe I was just moving slow. My only sub was to drizzle on a little tomato sauce instead of the tomatoes. They didn't look very appetizing in the store. I think this would be a great summer-time recipe with tomatoes from the market. The tomato sauce was a fine substitute though.

[stefania4]

I'm normally all about tart flavors, but this had way too much vinegar for my taste; my fiance's, too. Certainly we're not throwing it out or anything, but I doubt we'd use that sauce again.

I do like the mixture of cheeses, though.