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Cooking with Paula Deen
, Web Exclusive
1 (13.8-ounce) can refrigerated pizza dough
4 teaspoons prepared basil pesto
1⁄2 pound whole milk mozzarella cheese, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1⁄2 cup chopped onion
1 clove garlic, minced
2 boneless skinless chicken breasts (about 3⁄4 pound), cut into 1⁄2-inch pieces
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
2 cups sliced baby bella mushrooms
3 cups baby spinach, stems removed
1⁄2 cup ricotta cheese
1⁄2 cup grated Parmesan cheese
Marinara sauce (optional)
Preheat oven to 350˚. Line a baking sheet with parchment paper.
On a clean flat surface, unroll pizza dough; cut dough in half horizontally. Spread prepared pesto evenly over half of each dough piece, leaving a 1-inch border around sides of dough. Place on prepared baking sheet.
Place 3 slices of mozzarella over pesto on each dough piece; set aside.
In a large skillet, heat butter and olive oil over medium heat. Add onion and garlic, and cook for 2 minutes. Add chicken, salt, and pepper, and cook, stirring frequently, for 4 minutes. Add mushrooms, and cook, stirring frequently, for 4 minutes. Add spinach, and cook, stirring frequently, for 2 minutes. Remove from heat; stir in ricotta and Parmesan. Spoon chicken mixture evenly over mozzarella; place remaining mozzarella over chicken mixture. Fold dough over filling, crimping edges to seal. Bake for 20 to 25 minutes, or until lightly browned. Cool for 5 minutes before serving. Serve with marinara sauce, if desired.
Makes 2 servings
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