Chicken vegetable pizza. Preheat oven according to pizza shell package directions. Finishing the Chicken & Vegetable Pizza. While it's cooking, saute some of the vegetables like the peppers, mushrooms and some of the spinach.

Chicken vegetable pizza

I like my onions cut thin and a little crunchy. Pull parchment with pizza onto a pizza peel, cookie sheet or rimless pizza pan. Slide parchment and pizza onto the hot pizza stone or baking sheet in oven. You can cook Chicken vegetable pizza using 20 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken vegetable pizza

  1. It’s of Dough.
  2. You need 1 package of (or 1 tablespoon) active dry yeast.
  3. Prepare 1 cup of warm water (105-110° F.
  4. You need 2 tablespoons of olive oil.
  5. It’s 3 cups of toasted corn cereal, finely ground to 3/4 cup.
  6. It’s 1 3/4 cups of all-purpose flour.
  7. It’s 1/2 cup of whole wheat flour.
  8. It’s 3/4 teaspoon of salt.
  9. You need of Topping.
  10. It’s 1 tablespoon of olive oil.
  11. Prepare 4 spoon of pizza sauce.
  12. Prepare 1 1/2 cups of chicken pieces.
  13. It’s 1 of small tomato.
  14. Prepare 1 of onion.
  15. It’s 1 of capsicum.
  16. You need Half of cup mozarella cheese.
  17. You need Half of cup cheddar cheese.
  18. It’s Half of cup chopped Mushrooms.
  19. Prepare 1 tbsp of dried oregano.
  20. You need of Chopped olives.

These vegetables are sautéed together in a skillet, which tenderizes them and releases the flavors, as well as giving them a little browning. This sautéing step adds unique and delicious flavor to this pizza, while adding lively color. Brush vegetables and chicken evenly with remaining oil. Buffalo Chicken Vegetable Pizza is a great appetizer for game day or a potluck!

Chicken vegetable pizza instructions

  1. Dough : Dissolve yeast in a large mixing bowl with the warm water. Add oil, cereal crumbs, flours and salt. Mix until blended. Move dough to a floured work surface and knead for about 4-5 minutes. Form a ball and place in a large bowl greased with oil. Cover with a towel or plastic wrap and place in a warm area. Allow to rise for about 20 minutes, or until doubled in size..
  2. Preheat oven to 425° F. Heat oil in a skillet. When oil is hot, add onions, peppers and mushrooms. Season lightly with salt and pepper and sauté until tender-crisp and lightly browned (2-4 minutes)..
  3. Transfer dough ball to a floured surface and roll into a 12-14 inch circle. Note: If you prefer rounded pizza crust edge, simply fold the outer edge of the pizza down (away from the pizza) and under the edge, gently pinching it make it stick. Poke a few holes in the pizza dough with a fork. Spread sauce evenly over crust, then spread the cheese evenly on top. Add chicken, tomato,, onion, mushrooms and oregano. Sprinkle with both cheese and oregano. And olives too.
  4. If desired, brush some olive oil on the outer edge of pizza dough to add moisture. Bake for 12-15 minutes or until crust is crispy and lightly browned..

This cold vegetable pizza made with a crescent roll crust is a spicy twist on the classic recipe. In a large bowl, dissolve yeast in warm water. We trimmed the calories, not the taste. Grilled all-white chicken, fresh-sliced onions, Roma tomatoes and green peppers, plus Crimini mushrooms, ripe black olives and real cheese made from mozzarella, all layered on our signature pizza sauce and hand-tossed original crust. Add the vegetables and garlic and cook until they're tender-crisp.