Sunday, November 27, 2011

Weekend Treat: Garlic Chicken (or Turkey!) Pizza

Chances are you have a considerable amount of leftover turkey in your frig.  And as yummy as they are, the thought of another turkey sandwich or white turkey chili leaves you cold.  Here's a fabulous Cooking Light recipe to jazz up your leftovers.  Or, if you truly don't have any turkey left, just follow the recipe as written and use cooked chicken (I actually prefer thighs to breasts - it is up to you!).  Super easy, super fast, and super yummy.


  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 4 garlic cloves, minced
  • 1 (16-ounce) Italian cheese-flavored pizza crust (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


Preheat oven to 400°.
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.
Bake at 400° for 15 minutes or until cheeses melt.

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