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This is a great gourmet idea for a large gathering
at your home or
take it to a potluck or family function... it can be kept in the oven
at a low temperature if desired until ready to serve.
Quick and easy to prepare, make the day before then bake just
before serving... How easy is that!
it is absolutely delicious! A definite keeper!
See
another quick and easy Recipe with
photograph
Pizza
Quick and Easy Gourmet Recipe
recipe and
photograph created
by Peggy Bucholz for www.finedinings.com
10 ounce Pizza Crust tube from dairy case
1/2 pound chicken, boneless, skinless
1/2 teaspoon Liquid Smoke
2 tablespoon butter, divided
4 tablespoon extra-virgin olive oil, divided
4 ounces bacon
1/2 cup onion, thinly sliced
6 to 8 garlic cloves, minced
1 pound mushrooms, thinly sliced
3 teaspoons dried Thyme
Salt & Pepper, to taste
8 ounces
Fontina cheese, coarsely grated
3 tablespoons pine nuts, toasted
2 teaspoons white truffle oil (available at Trader Joe's)
Preheat oven to 400 degrees F.
Unroll and spread crust thinly on a greased 12X18-inch sheet pan or a large
pizza pan, apply 1 tablespoon extra-virgin olive oil to dough (this will prevent
pizza from getting soggy as well as produce a crispy crust). Prick dough with a fork and bake partially at 400 degrees
F for 8 minutes. Set aside. Cooled crust can be covered at room temperature and
baked the next day.
In a large skillet over medium high heat drizzle chicken with liquid smoke and sauté in 1 tablespoon butter until completely cooked.
Remove from skillet to a bowl and shred chicken into bite size strips when cool enough to handle.In the
same skillet sauté bacon until crisp, add to the shredded chicken.
To the skillet with bacon drippings add 1 tablespoon butter, 2 tablespoon extra-virgin
olive oil and sauté sliced onion, minced garlic, sliced mushrooms and thyme until liquid is absorbed; season with salt and pepper.
Add smoked chicken and bacon back to the skillet and mix well. This easy topping can be made 1 day ahead if
desired; cover and refrigerate; (bake completed pizza the next day).
Spread the remaining 1 tablespoon extra-virgin olive oil on partially baked crust then add the
smoked chicken and mushroom mixture; sprinkle with grated Fontina cheese and toasted pine nuts.
Place on middle rack of oven and bake at 400 degrees F. for an additional 7 to 10 minutes. Remove from oven,
sprinkle baked pizza with white truffle oil; slice and serve
hot with a fresh green
salad if desired......
this is a delicious quick and easy gourmet treat!
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Wine
recommendation: Pinot Noir; Beer |
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