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Thick-Crust Chicken, Onion & Rosemary Pizza

2   cups (500 mL) coarsely chopped cooked chicken
1   medium red onion, sliced
1/4   cup (50 mL) snipped fresh parsley
2   garlic cloves, pressed
1   tsp (5 mL) crushed dried rosemary leaves
2   pkgs (13.8 oz/283 g each) refrigerated pizza crust
2   cups (500 mL) shredded mozzarella cheese (8 oz/250 g)
  1. Preheat oven to 400°F (200°C). In large bowl, combine chicken, onion, parsley, garlic and rosemary; mix well.
  2. Unroll both packages of dough side by side onto Large Round Stone with Handles, shaping into a circle. Spread chicken mixture over dough to within 1/2 in. (1 cm) of edge; sprinkle with cheese.
  3. Bake 18-22 minutes or until crust is golden brown; remove from oven. Let stand 10 minutes; cut into wedges and serve immediately.

Yield: 12 servings

Nutrients per serving: Calories 260, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 33 g, Protein 17 g, Sodium 590 mg, Fiber 1 g