*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Alright I got daring and changed things up a bit. Others commented on how they like red sauce on their pizza so I thought I would give it a try. Well it was great! I used Hunt's Garlic and Herb Spaghetti Sauce. I changed a few other things a little too. I made my own pizza dough using my bread machine but the refrigerated pizza dough works fine too. I like to put the dough on my pizza stone and make breadsticks with the excess dough but have also used a rectangular pan if I need more pizza. I then spread the herb butter over the dough. As per other reviews I also added another 1/2 teaspoon dried basil 1 tablespoon butter and another garlic clove. This mixture barely covered the dough. After the thin layer of the herb butter mixture I spooned on a layer of the Hunt's sauce. I then sprinkled some parmesan cheese and even some mozarella cheese (which I recommend) over it. I then added some chicken strips (Tyson's Fajita Chicken Strips because I was in a time crunch - it was fantastic and I have used it every time since!) and also added three Roma tomatoes instead of two. I found that chopping the tomatoes instead of slicing made them easier to eat on the pizza. I topped it with a sprinkle of cilantro. I'm a cilantro fan but I agree with others it was overpowering. I didn't even put in 1/4 cup. So the next time I made this I put in even less. I would not omit it all together - it does add to the flavor. This pizza was so good! My husband absolutely LOVES it!!!
I think the "secret" is the sauce - sort of like a pesto but not quite. I have to admit I didn't have all the ingredients specified so used leftover roasted chicken feta instead of ricotta and regular tomatoes instead of roma. I also made my own crust. But this was an excellent recipe for the ideas and as with most pizza recipes it was pretty much adaptable for what was on hand in the kitchen and what we like. Thanks for the ideas!
I liked the flavor combination however 350 degrees for 15 to 20 minutes was not enough. I would next time have the temperature up to 425 for 15 to 20 minutes. Also treat the pizza pan to prevent sticking. Otherwise very good and could be great with broccoli or other veggies.
Personally this is the best pizza I ever had. It is very different from the traditional tomato-based cheese-laden pizza. I made my own whole-wheat pizza crust and grilled the chicken with cumin paprika chilli powder onion powder and garlic and black pepper salt to give it more flavor. I used more garlic than required (since I love garlic!) and even added garlic powder into the butter (I used light margerine) mixture. It turned out fabulous. I also sprinkled on dried oregano and italian seasoning to give it a more herbie taste. You would like to add fresh sliced white mushrooms too! My husband and I love this pizza and I would definitely keep this recipe as long as I live! Thank you so much for this worthy recipe!!!
This recipe was more delicious then I expected. I doubled the sauce and added mushrooms. I recommend adding 1.5 chicken breasts instead of one. Next time I think I am going to grill the chicken instead of boil it. I cooked this at 400 degrees as well and it turned out perfect! Thanks for an awesome recipe that I will make often. Update: This has become a regular in our household. Don't listen to reviews that say to add red sauce. The pesto-like basil-green onion sauce is one of the best things about this pizza. It also takes great on a homemade wheat crust. YUM! This is AWESOME.
This was a great light pizza! Next time I make it I'll double the herb butter because it only covered 1/2 my crust. I did add an extra clove of garlic and an extra 1/2 tsp of dried basil. I grilled the chicken rather than boiling it and I seasoned it with Mrs. Dash table seasoning. It was very good that way. I also sliced the tomatoes rather than dicing and I used mozzarella cheese instead of ricotta because I just don't keep ricotta on hand.