Herbed Chicken Pizza
Combine standbys like green onions, garlic, and parsley with fresh lemon thyme, purple basil, chervil, pineapple sage, and other fresh herbs to make this pizza special.
Makes two 12-inch pizzas
INGREDIENTS
- 4 uncooked chicken breast halves
- 1½ cups balsamic vinegar dressing
- 2 cups mixed fresh herbs, chopped
- ½ recipe Chicago Deep-Dish Crust dough
- 2 tablespoons olive oil
- 4 cups Chunky Tomato Sauce
- 2 cups shredded Parmesan cheese
- 4 cups shredded mozzarella cheese
Place chicken breast halves in a resealable plastic bag. Whisk 1 cup of herb mixture into the vinegar dressing and pour dressing over the chicken. Seal bag and refrigerate for 6 hours or overnight.
Remove chicken from marinade and discard marinade. Grill or pan-sear chicken until cooked through. Thinly slice chicken breasts and toss with remaining 1 cup of mixed herbs.
Roll out two circles of pizza dough. Spread olive oil in two 12″ deep-dish pizza or pie pans. Press dough circles into pans and prick bottoms a few times with a fork. Ladle 2 cups of tomato sauce into each pan, followed by ½ cup of Parmesan cheese and ½ cup of mozzarella cheese.
Arrange herb-coated chicken slices over the cheese. Divide remaining 1 cup of Parmesan and 3 cups of mozzarella over the chicken slices. Bake at 400° until browned and bubbly, about 20 minutes.
About Marinades
Marinades tenderize tough protein fibers while adding flavor to the meat. The best marinades have a high acid content from vinegar or fruit juices, plus aromatic flavoring agents. Since marinades have come in contact with raw meats, drained marinade must be discarded or, if to be used as a sauce or baste, brought to a full boil to kill bacteria before using.
