Cape Cod BBQ Chicken Pizza
&
Chairmans Foods
Quick
Easy
1 12-inch precooked
pizza crust
Preheat oven to 350°F.
5 tablespoons sweet
barbecue sauce
½ cup Comfort Cuisine
Cape Cod Chicken Salad
½ cup fresh baby spinach
¼ red bell pepper,
cut in thin strips
¼ yellow bell pepper,
cut in thin strips
¼ cup shredded
mozzarella cheese
2 teaspoons coarsely
chopped cilantro
(optional)
Using a pizza stone or greased cookie sheet, bake
the pizza crust for 5-8 minutes, or until it starts to
get crispy and ;rm; remove from the oven.
Spread barbecue sauce evenly over the crust.
Add chicken salad, evenly distributing over the crust.
Next, add spinach and bell peppers.
Top it o; with mozzarella and return to the oven
for another 8-10 minutes, or until the cheese has
melted and browned a bit.
Garnish with cilantro and green onions.
Makes 4-6 servings.
2 teaspoons thinly sliced
green onion (optional)
Peach Pizza
Fowler Packing
Prepared dough for 1 pizza
1 ripe peach, thinly sliced
½ red onion, thinly sliced
1 tablespoon olive oil
1 teaspoon fresh
thyme leaves
1 cup grated Manchego
cheese (see note)
4 slices prosciutto
Fresh basil leaves and
arugula, for garnish
Preheat the grill. Preheat oven to 350°F.
Divide the dough into quarters and roll each piece
into a 6-inch round. Grill the dough over medium-high heat for 3-5 minutes on each side.
On the stove, sauté peaches with vinegar in a sauté
pan over high heat until they are soft.
In a second sauté pan, sweat onions in oil over high
heat until they are translucent. Stir in thyme.
Layer cheese, prosciutto, peaches and onions on
the pizza rounds. Bake in the oven for 10 minutes.
Toss basil and arugula lightly in balsamic vinegar
and place on the pizzas. Makes 4 servings.
Note: Manchego is a Spanish sheep’s-milk cheese.
Entrées 191
