Forget Everything You Knew About Pizza And Try This!

I make this for game nights and Sunday football games a lot of times. If we are having guests over, I’ll have to whip together a few pies. I can always assemble them ahead of time though and then just pop them in the oven when it’s time to eat. They are always a huge hit among the crowd. I can’t even tell you how many times I have had to give this recipe out to friends and family. This is also an excellent alternative to our Friday night pizza nights. Check out what they are saying about this recipe over at Group Recipes:

“This is an incredibly simple chicken pizza recipe that is created to perfection with garlic butter sauce.”

You aren’t going to find a pizza like this at any restaurant. It’s divine!

 

Ingredients

2 tablespoons softened butter

2 cloves minced garlic

2 tbspns chopped green onion

1 skinless boneless chicken breast half

1/2 tspn dried basil

1/2 cup chopped cilantro

1/4 cup grated Kraft Parmesan

2 diced roma plum tomatoes

1/2 cup ricotta cheese

1 10 oz can Pillsbury refrigerated pizza crust dough

 

Instructions

Put your chicken breast in a saucepan with enough water to submerge it. Bring the water to a boil and cook until the chicken is no longer pink (and the juices are clear…approximately 20 minutes). Drain the chicken then cut it into medium-sized strips.

Preheat your oven to 350 F (175 C).

Melt the butter, garlic, basil and onion in a skillet over medium heat. Pour this sauce into a dish and refrigerate it until it sets.

Now roll out your pizza dough nice and flat. Place it onto a baking sheet and evenly spread your herb butter sauce over the surface (the back of a spoon works nicely).

Spread the chicken strips over the pizza then sprinkle with Ricotta. And finally finish the toppings off with slices of tomatoes, cilantro and Parmesan.

Bake for 15 to 20 minutes in the aforementioned preheated oven. The pizza crust will brown when it is finished. Let the pizza cool before slicing and serving.

 

 

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Quick Tip: Sprinkle shredded mozzarella on top.

Thanks again to Group Recipes for this tantalizing recipe.