Pizza - Easy Smoked Chicken Pizza Recipe
recipe and
photograph created
by www.finedinings.com
Make this easy pizza the day before - bake the next day
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, cooked crisp
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 pizza crust thinly on a greased 12X18-inch sheet pan. Bake at 400°
for 8 minutes. Set aside.
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; shred chicken when cool enough to handle.
In the
same skillet sauté bacon until crisp; remove from pan, add to chicken. Add 1 tablespoon butter, 2 tablespoon oil to the bacon drippings in the skillet and sauté onion, garlic,
mushrooms and Thyme until liquid is absorbed; season with salt and pepper.
Add chicken and bacon back to the skillet and mix well. Pizza topping can be made 1 day
ahead, cover and refrigerate bake the next day.
When ready to bake, spread partially baked pizza crust with 1 tablespoon oil
then the smoked chicken mixture; top with cheese and
pine nuts. Bake for an additional 7 to 10 minutes. Remove from oven and
sprinkle with white truffle oil; slice and serve
hot with a green
salad.
This is delicious!
Wine recommendation: Pinot Noir; Beer
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