Chicken garlic pizza

Mmmmm....this pizza is so good. It has a lot of flavor and it's a nice change from normal red sauce pizza. It's also fast and easy and that doesn't hurt at all.

Ingredients

• 1 skinless, boneless chicken breast half
• 2 tablespoons butter or margarine, softened
• 2 cloves garlic, minced
• 2 tablespoons chopped green onion
• 1/2 teaspoon dried basil
• 1 (10 ounce) can refrigerated pizza crust dough
• 2 roma (plum) tomatoes, diced
• 1/2 cup chopped fresh cilantro
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
2. Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
3. Preheat the oven to 350 degrees F (175 degrees C).
4. Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
5. Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

What I did:

I actually doubled the garlic sauce which happened to be a BAD idea--way too much garlic. I did add a whole teaspoon of basil and even added some oregano, but next time I won't add so much garlic.

I had four mushrooms that I needed to get rid of and since one of my New Year's resolution is to not waste so much food, I added them to the pizza, but because of the extra topping I only used one tomato.


My fancy grocery store in Brigham City (Walmart) didn't have any shredded Romano cheese, so I found this blend from Kraft and it worked well since the recipe calls for both Romano and Parmesan cheese

I cooked my cubed chicken in some basil, oregano, and a little onion powder. Then I put it on top of the sauce, then covered that with some of that Parmesan, Romano, Asiago cheese. (I probably used about 1/3 cup, but you can use more if you like it, I wasn't sure if Jordan would like the strong flavors of those cheeses)

I then added the rest of the ingredients and then I topped it with mozzarella cheese. I think you could just use mozzarella instead of both kinds of cheese and it would still taste wonderful, I was just experimenting and trying to make it a little more kid friendly. One more bit of advice, next time I will add the cilantro before the tomatoes, mushrooms and mozzarella cheese, it dried out quite a bit in the oven. Any piece of cilantro that had something on top of it was safe though, so next time it's going on the bottom of the veggies.