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Recipe Summary

prep:
20 mins
marinate:
20 mins
cool:
5 mins
bake:
20 mins
total:
1 hr 5 mins
Servings:
12
Yield:
Three 13-inch pizzas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In bowl, combine chicken and Balsamic Marinade. Marinate at room temperature for 20 minutes; drain. Meanwhile, in a small bowl, combine olive oil and garlic; set aside.

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  • Bake pizza crusts in a 450 degree F oven for 12 minutes or until crust is light brown. Remove from oven. Or grill pizza using the method in Pizza on the Grill (see Whole Wheat Pizza Dough recipe.) Drain chicken, discarding marinade.

  • For each pizza, lightly coat top of crust with one-third of garlic-olive oil mixture, spreading to the edges of the crust. Top with one-third of the chicken, onion, mushrooms and sugar snap peas. Sprinkle each with feta cheese.

  • Bake for 8 minutes more or until crust bottom is crisp and brown. (Or grill as directed.) Remove from oven. Cool on baking sheets on wire racks 5 minutes. Makes three 13-inch pizzas (twelve 2-wedge servings).

*

To saute mushrooms, heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add mushrooms. Cook and stir for 6 to 8 minutes or until mushrooms are tender and browned and most of the liquid has evaporated.

Nutrition Facts

347 calories; fat 18g; cholesterol 39mg; saturated fat 4g; carbohydrates 30g; mono fat 10g; poly fat 2g; insoluble fiber 2g; sugars 2g; protein 17g; vitamin a 97.2IU; vitamin c 2.4mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 6.9mg; vitamin b6 0.3mg; folate 84.7mcg; vitamin b12 0.3mcg; sodium 546mg; potassium 244mg; calcium 70.7mg; iron 2.3mg.
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