Barbecued Chicken and Portabello Mushroom Pizza
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Time
prep 0:30
total 2:30
Ingredients
| 1 recipe | pizza dough | | 3 tbsp. | olive oil | | 2 cloves | garlic, minced | | 1 cup | shredded spinach | | 10 | basil leaves, torn | | 1/3 lb. | fresh mozzarella cheese, sliced |
Chicken Breast
| 1 | chicken breast | | 1/2 cup | olive oil | | 2 cloves | garlic, minced | | 1 tbsp. | chopped fresh parsley |
Portabello Mushrooms
| 2 | portabello mushrooms | | 3/4 cup | balsamic vinegar | | 2 tbsp. | Dijon mustard |
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Instructions
Two hours prior to making the pizza, marinate the chicken breast in olive oil, garlic and parsley. Marinate the mushrooms in balsamic vinegar and Dijon mustard.
Preheat the grill. Barbecue the chicken and portabello mushrooms until cooked to your liking. Remove from the grill. Slice the chicken and portobello mushrooms when cooled slightly.
Preheat the oven to 450°F. In a skillet on medium heat, saute the spinach and basil in 1 tbsp. olive oil until moderately wilted.
Spread the dough out on a pizza pan. Brush 2 tbsp. olive oil onto the dough and outer edge of the crust. Sprinkle the minced garlic on the pizza. Scatter the chicken, mushrooms, spinach and basil around the pizza. Top with the sliced mozzarella.
Place in oven and bake for 12 minutes. Light broiler and place pizza under broiler for 1-2 minutes, until cheese is a light golden brown. Remove from broiler, let cool for 2 minutes. Slice and serve.
Author's Comments
You can substitute provolone or asiago cheese for the mozzarella. The plainness of the mozzarella helps showcase the flavor of the chicken and portabellos.
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