FOCACCIA PIZZA
Steps:
- For the dough: In the bowl of a stand mixer, whisk together the flour, yeast and salt. Make a small well in the center and then add 2 tablespoons oil and the water. Using the paddle attachment, mix on low until combined. Remove the dough to a flour-dusted work surface and knead for a few minutes until shiny and smooth.
- Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm, draft-free place until doubled in volume, about 1 hour. Remove the dough from the bowl and gently punch it down. Coat a 10-inch cake pan with 3 tablespoons oil. Place the dough in the pan and poke it all over with your fingers. Cover again with plastic wrap and set aside in warm place until puffy, about 45 minutes.
- For the pizza: Preheat the oven to 425 degrees F. Spread the focaccia with the marinara sauce, then scatter with the meatballs. Tear the mozzarella slices and scatter them over the meatballs. Sprinkle with the Parmesan. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake an additional 5 minutes, until the cheese is golden brown and bubbling and the crust is golden.
CHICKEN FOCACCIA PIZZAS
We top homemade focaccia with chicken, olives and cheese for an incredible appetizer pizza. The recipe feeds a crowd, so it's great for parties.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 2 pizzas (8 slices each).
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add 2 tablespoons oil, sugar, Italian seasoning, salt and 2-1/2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 40 minutes., Sprinkle cornmeal over two greased 12-in. pizza pans. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each portion into a 13-in. circle. Transfer to prepared pans; build up edges slightly. Cover and let rise until doubled, about 40 minutes., Brush crusts with remaining oil; sprinkle with garlic and basil. Top with chicken, tomatoes, olives and cheeses. Bake at 400° for 22-26 minutes or until crusts are golden brown. Serve with ranch dressing if desired.
Nutrition Facts : Calories 174 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 163mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
ROAST CHICKEN WITH PEPPERS, FOCACCIA AND BASIL AIOLI
Surrounded by caramelized peppers, focaccia croutons - some crisp, some soaked with vinegar and chicken jus - and a bright basil aioli, this roast chicken dish is filled with delights that can only be earned through home-cooking and family-style eating. The deliciousness of this recipe relies on layering flavor and encouraging pan juices. Marinate the chicken and peppers generously, seasoning at various stages. Next, place some focaccia underneath the chicken to roast in schmaltz, and tuck smaller shards of the bread like a wreath around the edge of the dish, where they will crisp. If your dish runs dry during cooking, add a splash more vinegar. The basil aioli is crucial, though it doesn't need to be homemade: Use the best store-bought version you can find and spruce it up with the basil, lemon and garlic paste.
Provided by Clare de Boer
Categories dinner, poultry, roasts, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare the chicken: Set the chicken on a work surface breast-side down. Use shears or kitchen scissors to remove and discard the backbone, then cut through the wishbone and along one side of the breast plate to separate the chicken into two halves. In a 9-by-13-inch (or similar size) baking dish, season the two chicken halves with half the oregano, 1 tablespoon salt and a few grinds of pepper. Drizzle with 3/4 cup vinegar. Set aside, or cover and refrigerate up to 2 hours in advance.
- Blister the peppers: Turn the stovetop gas flames on high heat. Place the peppers directly over the flames, bottom-side down, and blister until the peppers are beginning to soften, rotating until the bottom, sides and tops are blackened, about 10 minutes. Transfer to a paper bag, fold to seal and let cool, 5 minutes.
- Working over a bowl to collect the juices, peel each pepper, then tear into thick strips, discarding the stems and seeds as you separate the pepper. Season peppers with the remaining 1/4 cup vinegar, 1 1/2 teaspoons oregano and 1 1/2 teaspoons salt, and toss to coat.
- Heat the oven to 450 degrees.
- Tear 2 pieces of focaccia (using about half the loaf) into portions that are slightly smaller than the 2 pieces of chicken. Rub both pieces of focaccia with the halved garlic and transfer to the baking dish. Place the marinated chicken on top of each piece of torn focaccia, skin side up. Tuck garlic heads and peppers around the chicken. Tear remaining focaccia into shards and tuck these around the chicken and peppers. Pour any juices from the peppers over the whole dish and drizzle the olive oil over everything.
- Bake until the chicken comes to 165 degrees, about 1 hour, depending on the size of your bird. If bread or peppers are getting burned before the chicken is fully cooked, cover those areas with aluminum foil and continue cooking.
- Meanwhile, prepare the aioli: Using a mortar and pestle, working in batches if necessary, mash basil with lemon juice, garlic and sea salt until it forms a paste. Either by hand in a bowl with a whisk or in a food processor, whirl egg yolks then begin adding the oil very slowly, whisking or blending until mixture is emulsified and thickened and all the oil has been added. (If mixture seems to thicken too much for the machine as you blend, pause to add a tablespoon of cold water.) Blend in basil paste until combined. Add additional cold water, 1 tablespoon at a time, to achieve a dippable texture; season to taste with salt and lemon. (Makes 3 1/2 cups.) Use immediately or refrigerate until use, up to 3 days (see Tip).
- Once chicken is cooked through, remove from oven and let rest for 5 to 10 minutes. Serve directly from the baking dish, family-style, with aioli on the side.
GOURMET CHICKEN PIZZA
Here is a chicken pizza recipe that you may love. We do. We used to purchase this already prepared for the oven, so now I have come up with my own recipe. A perfect piece of pizza!
Provided by Lessalee
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.
- Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.
- Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
- Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 18.8 g, Cholesterol 47.1 mg, Fat 17.2 g, Fiber 0.9 g, Protein 17 g, SaturatedFat 6.1 g, Sodium 573.2 mg, Sugar 3.3 g
CHICKEN CAESAR FOCACCIA SANDWICHES
Provided by Sandra Lee
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a large bowl, combine all contents of salad kit and chicken strips. Toss to combine.
- Cut focaccia loaf in half horizontally. Fill focaccia bread with chicken Caesar salad. Cut focaccia sandwich into 8 portions.
- Take each rosemary stalk and strip bottom half of the rosemary from the stalk, leaving leaves at top.
- Insert rosemary skewers through tomatoes.
- Insert each rosemary-tomato skewer into the top of each sandwich.
CHICKEN FOCACCIA SANDWICHES
Make and share this Chicken Focaccia Sandwiches recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Slice bread quarters in half, place each quarter on a plate, spread with margarine, then mustard.
- Place slices of cheese on the bottom half of each bread quarter.
- Top cheese with 2 slices of bacon, top bacon with onion slice, top onion with lettuce leaves, top lettuce with tomato slices.
- Set aside.
- Place chicken breasts between 2 sheets of plastic wrap, pound to 1/4 inch thickness.
- Place flour on a plate, add salt, pepper and oragano, mix until well combined.
- In a small bowl, beat egg with water.
- Heat oil in a large nonstick frypan on medium high heat.
- Meanwhile, dredge chicken breasts in flour mixture, shaking off excess, submerge chicken breast in egg/water mix, drain off excess and place in hot frypan.
- Lower heat to medium.
- Cook chicken until golden brown, about 10 minutes on each side, until no longer pink.
- Place one chicken breast on each focaccia bottom on top of tomato slices, top with the top piece of focaccia bread, press down, cut in half if you wish and serve immediately, with lots of napkins.
Nutrition Facts : Calories 766.5, Fat 53, SaturatedFat 19.3, Cholesterol 166.4, Sodium 1005.6, Carbohydrate 34.2, Fiber 2.8, Sugar 2.3, Protein 37.6
GRILLED CHICKEN FOCACCIA
When your usual grilled chicken sandwich just won't cut it, do it up bistro-style! Serve with roasted peppers and provolone on split focaccia bread.
Provided by My Food and Family
Categories Bread
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Spread cut sides of bread with mayo.
- Fill with remaining ingredients.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1150 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 4 g, Protein 28 g
MEXICAN CHICKEN FAJITA PIZZA
This Mexican chicken pizza has always been a hit with my kids and it's such a great way to sneak in extra vegetables. -Carrie Shaub, Mount Joy, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Unroll dough into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat in 1/2 teaspoon oil for 4-6 minutes or until no longer pink; remove and keep warm., In the same pan, saute the onion, peppers, chili powder and cumin in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in salsa and chicken., Sprinkle half of the cheese over prepared crust; top with chicken mixture and remaining cheese. Bake for 8-10 minutes or until crust is golden brown and cheese is melted. Sprinkle with cilantro. Serve with sour cream and additional salsa if desired.
Nutrition Facts : Calories 351 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 767mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
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