Wednesday, August 13, 2008

Greek Pizza with Chicken and Artichokes

Last Friday, we made Greek Chicken Pizza. It was a nice change!

Ingredients

1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
1/2 recipe Brick Oven Pizza Dough
2 cups chopped cooked chicken
1 (6-ounce) jar marinated artichoke hearts, drained and coarsely chopped
1 (4-ounce) jar roasted red peppers, drained and cut into strips
10 kalamata olives, drained, pitted, and thinly sliced
1 tablespoon olive oil
1 1/2 tablespoons chopped fresh oregano
1/2 teaspoon freshly ground pepper
1 cup (4 ounces) crumbled feta cheese
Preparation
Sprinkle 3/4 cup mozzarella cheese onto prepared pizza dough. Top evenly with chicken.

Combine artichoke hearts and next 5 ingredients in a bowl; toss gently. Spoon mixture evenly over chicken. Sprinkle with remaining 3/4 cup mozzarella cheese; top with feta cheese.

Bake at 500° for 5 to 7 minutes or until browned and bubbly.
Yield

Makes 1 (14-inch) pizza or 4 servings
Southern Living, APRIL 2004


I marinated the chicken breasts on Thursday, and Todd grilled them that night. It was basically just assembly on Friday night. I combined the artichoke hearts, red peppers, olives, oil, and basil (didn't have oregano.


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Then I did mozzarella, chicken, artichoke mixture, and then feta.


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The boys had chicken, pepperoni, and black olive.


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