Home-made pizza with chicken, zucchini, mushrooms, basil and alfredo sauce

Home-made Chicken & Veg Pizza

It’s happened to all of us. We go grocery shopping after work and by the time we’re done it’s 8pm and you don’t have the time or energy to cook anything you just bought. So while we’re at the store, we look around and add to our carts something that will be quick and easy to eat when we get home. This happened on our last grocery trip but instead of doing what we usually do—fried chicken from the deli that just needs to go in the microwave—we decided on home-made pizza. It still required a bit of prep and cooking, but it was quicker than other meals and healthier than fried chicken.

We didn’t go crazy with the “home-made” part—we were exhausted and tired after all—but the only non-fresh things we used were the crust and Alfredo sauce. Most of the ingredients in this recipe are “to taste” since people like different amounts of sauce, cheese, spices, veggies, etc. so measurements are approximate. But keep in mind, you don’t need much when you have a lot of ingredients and vegetables do take up more space than you think they will. You don’t want your pizza toppings to be too thick, or it won’t cook through the middle.

Home-made Chicken & Veg Pizza

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 tube Pillsbury pizza dough
  • 1/4 to 1/2 jar of Alfredo pasta sauce
  • Shredded cheese (use any kind you like; we enjoy a combo of mozzarella, Parmesan and cheddar)
  • 1/4 C Sweet peppers, sliced
  • 1/4 C Banana peppers, sliced
  • 1-2 Tbsp Basil (dried)
  • 1/2 C Mushrooms, sliced
  • 1/2 C Zucchini, sliced

Special Equipment:
These are things that make the process easier/faster, but are not necessary

  • Parchment paper
  • Pizza/Baking Stone

Directions:

  1. Boil the chicken until the internal temperature is 162F. Remove from water and when cool enough to handle, cut into bite-sized chunks.
  2. Meanwhile, roll out the pizza dough on parchment paper and pre-bake according to package instructions (if using a baking stone, put it in the oven before preheating).
  3. Remove the parchment paper with the pizza dough on it from the oven.
  4. Spread Alfredo sauce evenly over the dough. Add a layer of cheese. Then add the remaining ingredients evenly over the pizza. Top with another layer of cheese
  5. Bake according to pizza dough package instructions.

This can very easily be a vegetarian dinner; just don’t add the chicken!

A note about parchment paper: It can be a bit pricey, but it’s worth it for this kind of thing. Food doesn’t stick to it, it’s easy to transfer things in and out of the oven, and it’s easy clean-up. I use it for Christmas cookies too (roll out the dough right on the parchment paper, cut out the shapes and remove the dough around the cutouts. Then just slide the paper with the cookies onto the baking sheet. No muss, no fuss.)

Home-made pizza with chicken, zucchini, mushrooms, basil and alfredo sauce

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