Sunday, February 7, 2010

Chicken Veggie and Arugula Pizza

*Don't worry, you don't have to make home made crust (I wouldn't even say I went that far. I used 'Bob's Red Mill' pizza crust mixture).

Chicken Veggie and Arugula Pizza

*Pre-heat oven to 425 degrees
*Roll/spread dough on greased pizza pan (or flat cookie sheet pan)

-6 oz. can tomato sauce
-1 tsp dried basil
-1/2 tsp dried cilantro
-1 tsp each: onion powder, garlic powder, salt
-1/2 tsp chili powder
-1/2 tablespoon agave nectar (or 1 tsp sugar)
-*I used 1/2 tsp dried parsley, but I was experimenting, so don't worry about using it if you don't have it

*Stir and leave out 1/4 cup (see topping), and apply to rolled out dough

-1/2 white onion, diced
-1 cup total of: chopped green bell pepper, red bell pepper
-1 small tomato, chopped
-2 cloves garlic, minced
-1 cup arugula
-1 tbls olive oil (to cook chicken and saute vegetables with)
-1 large, or two small chicken breasts, browned and cut up (season with salt and pepper while cooking)
-1/4 cup of earlier made pizza sauce
-3/4 cup shredded monterey jack or mozzarella (freshly shredded if possible)

*Add onion, bell peppers, tomatoes and garlic to chicken in saute pan. Add 1/4 cup sauce. Saute on medium heat for about 3 minutes.
*Sprinkle half of cheese first, after sauce, on the pizza dough. Evenly spread out arugula, and than add chicken and veggie mixture, and top with remaining cheese.
*Bake 15-18 minutes.

If you prefer to go vegetarian, just leave out the chicken and its still delicious!!

No comments: