A couple months ago I was in Whole Foods in the fresh foods area. I could spend an hour just in that section, checking out all the different cheeses and prepared foods. I came across fresh whole wheat pizza dough in a 16-ounce prepared ball. I knew I had hit the jackpot, especially since it was pretty inexpensive. I took it home, cut it into fourths, and instantly had 4 lunches.
I love making the pizza with that dough. I use fresh mozzarella, Bertolli pizza sauce (tons better than Ragu), and fresh herbs and you can taste a huge difference. Even though I'm on the low carb thing right now I still make pizza once a week. And when I came across the recipe for Pizza Chicken, I knew I had to try it out. It allows me to use a lot of what I make with a regular pizza, but without the carbs.
Here is the official recipe picture:
And here's my version:
The flavor was delicious, and the only thing "missing" was the dough...but the chicken more than made up for it. I grilled the chicken first before adding the toppings and putting it in the oven, and I was afraid that would make the chicken too dry. But the sauce, cheese and other toppings helped keep it moist.
When I normally make my pizza I add artichoke hearts and spinach, but I didn't think I had space for that so I left it out. But I did use red onion, red pepper, sundried tomato, and mushrooms. I should have added some fresh basil, but thought about it too late.
Will I make this again? Definitely!! Will it replace my fresh whole wheat dough? Not a chance. The dish was really good, so maybe I'll alternate chicken with dough.
Recipe found on Just a Pinch
