Ingredients
1 recipe basic pizza dough
1/2 lb boneless skinless chicken
1 breasts
1 juice of one lemon
2 tsp dried oregano
1 yellow cornmeal for pizza
1 pan
1/2 cup bottled barbeque sauce
2 oz cheddar cheese
1 oz mozzarella cheese, part skim
1 milk -- shredded
1 oz provolone cheese
10 scallion -- chopped
Directions
Combine chicken lemon juice and oregano in small bowl Let stand at
room temp. for 30 minutes. Preheat broiler. Broil chicken 2 inches
from heat for about 3 minutes on each side, or until no longer pink
in center. Remove chicken from oven. Variation: I used Sam's already
cooked mesquite Chicken breasts 1 1/2 breast cut in cubes, and
sprinkled oregano over the pizza. I elimintated the lemon. Lower oven
temp. to 500 degrees. Cut chicken into small pieces. Form dough and
place on pizza peel. Brush barbeque sauce over crust. Bake on stone
for 3-5 minutes. Do not allow bar-b-que sauce to burn. You can put a
fourth of the bar-b-que sauce on and then add the other 1/4 prior to
putting on chicken and cheese; if you like a saucy taste Combine
Cheeses in small bowl. Scatter chicken over prebaked crust. Scatter
scallions, then add cheese. I eliminated scallions. I used 1/2
mesquite bar-b-que sauce and 1/2 of KC masterpiece honey terryiaki.
Bake for about 6- 8 minutes or until crust is browned. Let stand for
5 minutes before cutting. Nutritional Information: 164 cal/slice.
5gms fat/slice.
Recipe By : Rhonda Guilbeaux
From: Date: 05/28
Servings: 8 servings
Chicken Pizza With Three Cheeses Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Italian; Pasta; Pizza
The History of Recipes
Written cooking instructions as a concept can be observed far back into antiquity, at least as far as the ancient Egyptians, and quite possibly further than that. Interesting though that is, these, ancient cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius wrote some scripts describing recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient Romans were skilled in the use of many different spices and herbs, including some familiar names such as basil, fennel and parsley. In the 15th century, people returning from the crusades brought back many spices and herbs from Arab countries, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an eruption in recipe manuscripts, the majority of which are kept safe in private cookery archives. Over the next few hundred years, the powerful and wealthy houses competed with each other to serve up the most exotic banquets, and as a consequence, the best cooks and their collection of recipes increased in prestige. However, it was during the 19th century that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, cook books are in high demand, mostly due to more people being able to read, people having increased free time and a general increase in wealth. |
We hope you enjoy this Chicken Pizza With Three Cheeses recipe.
