Chicken and Mushroom Pizza
Although Sicilian pizzas usually are served with red sauce, the thick crust also makes a wonderful foil for creamy pizza sauces.
Makes one 11 x 16-inch pizza
- ½ recipe Sicilian Crust dough
- 2 tablespoons olive oil
- 2 tablespoons cornmeal
- 2 cups Mustard Cream Sauce
- 2 tablespoons butter
- 1 pound sliced white or Portobello mushrooms
- 2 cloves garlic, minced
- ½ cup parsley, minced
- 3 cups shredded poached chicken
- Black pepper to taste
- 1 cup shredded Parmesan cheese
- 1 cup shredded Asiago cheese
- 2 cups shredded mozzarella cheese
On a floured board, roll pizza dough into a rectangle. Coat an 11″ × 16″ oblong metal baking dish with olive oil and sprinkle with cornmeal. Press dough into pan, spreading it to the corners.
Spread Mustard Cream Sauce over the top of the dough.
In a large skillet or Dutch oven, heat butter over medium-high heat. Add mushrooms and garlic and sauté 3 to 5 minutes. Add parsley and remove from heat. Spread shredded chicken evenly over the sauce, followed by the cooked mushrooms. Add black pepper to taste.
Combine Parmesan, Asiago, and mozzarella cheeses. Spread evenly over the top of the chicken and mushrooms. Preheat oven to 400°. Bake 20 to 25 minutes or until top is browned and bubbly. Cut into square slices with a sharp knife.
Dark or Light?
Although most diners profess to prefer chicken breast meat, the truth is, dark meat is often juicier and more flavorful. Boneless, skinless chicken thighs, trimmed of any excess fat and cut into small pieces, stand up well to spicy sauces and coatings. When added to a shredded chicken mix, dark meat gives the chicken a richer flavor than breast meat alone.