Thick-Crust Chicken, Onion & Rosemary Pizza
Ingredients:
|
| 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) |
Directions:
| Preheat oven to 400°F (200°C). In large bowl, combine chicken, onion, parsley, garlic and rosemary; mix well. |
| 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. |
| 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
