Friday, January 14, 2011

Chicken and Baby Portobello Pizza

Contributed by Dawn Marie Hamilton

It's Friday pizza night, and chicken and baby portobello mushrooms are two of my favorite ingredients. Add those to garlic, basil, and mozzarella and you have the makings of a great pizza.

I cheat on the crust by starting with a prepared mix. I use 'Pizza Crust & Roll Mix' offered by The Pampered Chef. Other brands are available at the local grocer.

Ingredients for one 15-inch pizza:

pizza crust mix or pre-prepared crust
2 tablespoon olive oil
6 cloves garlic, minced
1/2 cup coarsely minced fresh basil
3 cooked chicken thighs, meat cut from the bone into small pieces
4 ounces baby Portobello mushrooms, diced
4 ounces mozzarella cheese, shredded
Crushed red pepper

Preparing the crust:

Follow directions for whatever pizza crust mix you choose. I like a thin crust, so I divide the dough from one pouch in half and use a 15-inch pizza stone. I've found it helpful to prepare the dough the evening before and store it in the refrigerator in a cake pan with a plate on top until I'm ready to use.

1. Place dough ball on a seasoned pizza stone or well-greased baking pan and roll out dough with a floured roller to within 1/2 inch of edge.

Hint: Sprinkle surface of baking stone with cornmeal to help prevent crust from sticking.

Preparing the topping:

1. Mix oil with minced garlic in a small bowl and spread evenly over prepared crust. Sprinkle minced basil evenly over garlic spread. Spread chicken pieces and diced mushrooms evenly over top. Complete with shredded mozzarella cheese.

2. Bake in a 425 degree preheated oven for about 15-20 minutes.

3. Sprinkle crushed red pepper over top to taste.

Hint: When baking two pies, switch position in oven halfway through cooking time.


  1. Dawn, this looks absolutely scrumptious! My husband is the pizza maker here, and I intend to show him this one right away! Good tips on where to get the dough. Thanks!

  2. I've prepared the dough and will be baking the pie tonight. :)