The Stone Barn's The Modena



  • 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.

  • 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 (The Stone Barn's The Modena)

347 calories; 18 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 39 mg cholesterol; 546 mg sodium. 244 mg potassium; 30 g carbohydrates; 2 g fiber; 2 g sugar; 17 g protein; 0 g trans fatty acid; 97 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 2 mg iron;