Easy Smoked Chicken Pizza Recipe
recipe and
photograph created
by www.finedinings.com
Make this the day before.... bake the next day....
it is absolutely delicious!
10
ounce Pizza Crust tube from dairy case
1/2 pound chicken, boneless, skinless
1/2 teaspoon Liquid Smoke
2 tablespoon butter, divided
3 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)
Unroll and spread crust thinly on a greased 12X18-inch sheet pan. Bake
partially at 400°
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 when cool enough to handle. In the
same skillet sauté bacon until crisp, add to the bowl.
To the
skillet with fat drippings add 1 tablespoon butter, 2 tablespoon oil and sauté onion, garlic,
mushrooms and thyme until liquid is absorbed; season with salt and pepper.
Add smoked chicken and bacon back to the skillet and mix well. Topping can be made 1 day
ahead; cover and refrigerate; bake the next day.
Spread the remaining 1 tablespoon oil on partially baked crust then add the
smoked mushroom mixture; sprinkle with grated cheese and toasted pine nuts. Bake for an additional 7 to 10 minutes. Remove from oven,
sprinkle with white truffle oil; slice and serve
hot with a fresh green
salad if desired......
it is delicious!
Wine recommendation: Pinot Noir; Beer
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