Chicken Cacciatore, Friulano & Goat Cheese Pizza
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 425°F (220°C).
Heat oil over medium heat in non-stick skillet. Cut chicken thighs in long strips across the grain – about 1 cm wide. Sauté in oil with garlic, red onion, chili pepper flakes and 1 teaspoon of oregano for 5 minutes. Add red wine, yellow and red pepper slices and sliced mushrooms and sauté a few more minutes. Chicken should be cooked through and reach an internal temperature of 165°F (74°C).
Place ready-made pizza crusts on baking pan and spread with ¼ cup (60 mL) sauce on each of the two bases. Top with chicken and vegetable mixture. Sprinkle on sliced heirloom cherry tomatoes, small chunks of goat cheese and Friulano cheese. Finish with a sprinkle of Parmesan cheese and the remaining oregano.
Place in preheated oven and bake 10-15 minutes until crust starts to brown. If desired, broil 2 minutes to brown toppings.
Cut each pizza into four slices and enjoy!
This recipe was tested with 2 pizza bases. You can also use an 18” prepared pizza base or make a home-made crust using recipe for home-made crust under recipe for Grilled Chicken Pizza Margherita.
|Per 140 g serving||Amount|
|Saturated Fat||7 g|
|Per 140 g serving||% Daily Value|