Monday, April 16, 2018

Balsamic Chicken and Bacon Pizza

Hello Everyone!
It Sunday night and the final night before my husband and I (again) start our regime to eat healthier.  We let things go a little - what with all that is going on in our lives - and we have been comfort eating.  So I look like I might be two/three months pregnant and my husband is not happy at his current weight.  But, before we start to eat spaghetti squash and kale - not in the same dishes mind you, but they are on the menu for this week, I thought that I would make a pizza.

I have actually made this pizza a couple of times and it has always come out delicious, so I thought that I would share it with you.

Balsamic Chicken and Bacon Pizza

I actually had a picture of my pizza, but I accidentally deleted it.  So you get the little pizza Valentine chef and his French bulldog.

1 Pillsbury Original Pizza Crust
1/2 jar Progresso Pizza Sauce
1 chicken breast, thinly sliced and cut into 1 inch pieces (If this is the one of the large, mutant, chicken breasts, then you can just use half the breast)
3 slices bacon, finely chopped
Scallions, finely chopped
Red Onions, finely chopped
1/2 container Ricotta Cheese
1/2 cup to 1 cup assorted shredded cheeses (I use what I have in the fridge, which is usually from Trader Joe's and is an assortment of truffle cheese, creamy Toscano cheese soaked in Syrah, and sharp cheddar cheese.)
1/4 cup fresh parmesan aregiano, grated
1- 2 tsp. balsamic vinegar
Herb de Provence to taste
Creole Season, to taste
Fresh oregano
Fresh basil

1.  Precook the crust according to the package directions. 
2.  While the oven is preheating and the pizza crust is cooking prepare your toppings.
3.  In a small, non-stick pan, cook the diced bacon until it is cooked all the way through but not crunchy.
4.  While the bacon is cooking, prepare the chicken. Thinly slice the chicken into one inch pieces, sprinkle with Creole seasoning and Herb de Provence and toss with your fingers to cover all of the chicken with the herbs and seasoning.
5.  Using tongs, place the cooked bacon in a small bowl and set aside.
6.  Drain most of the bacon grease but leave about 1 tsp. of the bacon grease in the bottom of the pan.
Place the sliced chicken in the pan with the bacon grease and toss constantly using tongs about 30 seconds.  Add the balsamic vinegar and  toss for about another 30-45 seconds. Drain the chicken and any remaining vinegar into a small bowl and set aside.  (Don't worry that the chicken may not be fully cooked, the chicken will finish cooking when you bake the pizza, but this is why you slice the chicken so finely.)
7.  Shred the various cheeses and put in a small bowl, mixing the various cheeses together.  Add the parmesan cheese and toss to mix.
8.  Assemble the pizza.
       - Spread the pizza sauce on the pizza crust, leave about one inch of crust on all sides.
       - Sprinkle the chicken breast pieces, trying to space as evenly as possible. (Reserve the chicken
         juice and the balsamic vinegar.)
       - Sprinkle the bacon bits, trying to space as evenly as possible.
       - Sprinkle the red onion/scallion, trying to space as evenly as possible.
       - Using a spoon, dollop the Ricotta cheese on the pizza, trying to space the cheese as evenly as
       - Sprinkle the cheese over the pizza, leave about one inch of crust on all sides.
       - Pour the chicken juice/balsamic vinegar over the pizza
9.  Place in the oven and cook according to the crust directions.
10.  Once the pizza is done cooking, remove from the oven.
11.  While the pizza is cooling, sprinkle with the fresh oregano, basil and Herb de Provence.
12.  Let the pizza cool slightly.  Slice and eat. Yum!

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