Mini Heart Shaped Chicken Pizzas
These heart-shaped chicken pizzas get their festive color from a tasty combo of peppers, black olives, and red onions. They're the perfect way to say I love you--any time of the year.
CHICKEN
1 tablespoon olive oil
2 to 3 (12 ounces) Gold'n Plump® Boneless Skinless Chicken Breasts
1/4 teaspoon dried basil leaves
DOUGH
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/4 cup olive oil
TOPPINGS
1/2 cup pizza sauce
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup finely chopped green pepper
1/3 cup sliced pickled mild banana peppers
1/4 cup sliced ripe olives
3 tablespoons finely chopped red onion
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add chicken; cook turning occasionally, for about 10 minutes or until chicken is browned and thoroughly cooked. Transfer chicken to plate to cool. When cool, cut into 1/2-inch pieces. Toss with basil. Set aside.
Preheat oven to 425°F. Lightly coat large baking sheet with non-stick cooking spray.
In large bowl, combine flours, cornmeal, baking powder, and salt; blend well. Stir in milk and oil until well blended and a dough forms.
Put pizza dough on a lightly floured surface. Knead 10 to 12 times. (To knead, pat dough into a circle on floured surface. Fold dough in half and push it down and away from you with heels of your hands. Turn dough, fold it over and push down again. Repeat.)
Divide dough into 8 equal pieces. For each pizza, using your hands, shape one dough piece into a ball, then flatten into a 4-1/2-inch circle. Shape circle into a heart. Repeat with remaining dough pieces. Place crusts onto prepared baking sheet.
Bake crusts 12 to 15 minutes or until dough is beginning to brown around the edges. Remove from oven; transfer pizzas to a cooling rack; cool. Keep baking sheet for use later.
Spread each pizza crust with 1 tablespoon pizza sauce. Divide the chicken and pizza toppings into 8 equal portions, then sprinkle each pizza with one portion of the chicken and toppings.
Place topped pizzas on previously used baking sheet. Bake for 8 to 10 minutes or until cheese is melted and beginning to brown.
Other toppings may be used such as pimiento-stuffed olives, sauteed sliced mushrooms, or pineapple tidbits.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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Servings Description(8 mini pizzas total)
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- PER SERVING
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Calories587
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Calories from Fat38%
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Total Fat25g
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Saturated Fat7g
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Total Carbohydrate63g
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Protein28g
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Sugars6g
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Cholesterol52mg
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Dietary Fiber5g
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Sodium1,119mg
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- DAILY VALUE
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Vitamin A15%
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Vitamin C15%
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Calcium35%
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Iron24%
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- DIETARY EXCHANGES
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Starch/Bread3.5
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Fat4
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Vegetable1
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Very Lean Meat2.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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