Asparagus and Curry Chicken Pizza
- Ready In:
- 35mins
- Ingredients:
- 20
- Yields:
-
1 pizza
- Serves:
- 4-6
ingredients
-
DOUGH
- 7.08 g package yeast
- 236.59 ml warm water
- 1.23 ml salt
- 2.46 ml oregano
- 2.46 ml lemon pepper
- 2.46 ml sage
- 4.92 ml sugar
- 9.85 ml olive oil
- 14.79 ml olive oil
- 591.47 ml flour
- 29.58 ml cornmeal
-
TOPPING
- 44.37 ml olive oil, divided
- 226.79 g chicken, cut in 1/2-inch pieces
- 14.79 ml curry
- 4.92 ml minced garlic
- 118.29 ml asparagus tips
- 113.39 g canned mushrooms, chopped
- 118.29 ml tomato paste
- 170.09 g shredded lowfat mozzarella cheese
- 4.92 ml basil
directions
- 1) Prepare toppings first. Cook chicken in 1 tablespoon of the olive oil for about 4 minutes on medium high heat, stirring after 2 minutes. Add curry and cook on low heat for 3 to 4 minutes. Set aside.
- 2) Cook mushrooms, garlic and asparagus in 1 tablespoon of olive oil for about 5 minutes at medium heat (asparagus doesn't smell so good being sauteed like this - don't worry: it tastes good on the pizza).
- 3) Prepare a 10 x 15 inch cookie sheet. Grease with 1 tablespoon of olive oil and use a sifter to spread the corn meal over it.
- 4) Prepare crust. Dissolve yeast in warm water. Add spices, salt, sugar and 2 teaspoons of olive oil, followed by flour. Let stand for 5 minutes. Flour hands and knead dough for a few minutes and then spread over prepared cookie sheet (I like to use a rolling pin to make the dough even).
- 5) Spread 1 tablespoon of olive oil over crust followed by the tomato paste. Distribute cheese evenly.
- 6) Distribute mushroom, garlic and asparagus mixture evenly followed by curry chicken pieces.
- 7) Bake for 15 minutes at 450 degrees F.
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