Total Time
Prep 20 mins
Cook 10 mins

Quick to make, this is a truly different pizza crust heavily loaded with flavorful toppings.

Ingredients Nutrition


  1. Cook chicken your favorite way. I boiled it on the stove until tender, in a combo of chicken broth and water until just barely done in the middle -- remember, it will be baked in the oven later. Cool and cut in bite-size pieces. This step can be done in advance.
  2. Preheat oven to 400 degrees.
  3. Mix together flatbread ingredients - a food processor is ideal. When it's done, a ball will form.
  4. Spread dough as thin as possible, to cover a greased baking sheet or pizza stone, and then spread 1 T olive oil over it.
  5. Bake crust for 15 minutes.
  6. In the meantime, combine topping mix ingredients in a bowl. Mix with your hands if you like -- how often do you get to play with your food?.
  7. When the crust comes out of the oven, spread the topping mix on it, followed by the mozzarella. Put it back in the oven to bake another 10 minutes, or until cheese is melted.
  8. Slice and enjoy!
Most Helpful

Reviewed for RSC #13. This was a pretty easy recipe to follow, but it wasn't as tasty as it appeared to be on paper. I followed the recipe as directed, without changing anything. I would have added some more spices/herbs/flavors to the topping. All in all, though, it was a fun recipe and one that is worth tweaking!

NELady February 21, 2009

Reviewed for RSC #13. Full marks for the idea of mixing polenta (or cornmeal) with flour for a pizza crust! Unfortunately (and this did NOT affect your stars) we do not get "prepared polenta" in South Africa. I had NO idea what the consistency of the polenta/cornmeal should be, and the end result was rather a flop. My husband wanted me to do this recipe because he loves pizzas! I halved the recipe for the 2 of us, but did use 1 whole chicken breast. I'm not clear why the chef did not include that first "1 Tbsp olive oil + 1 1/2 cups mozzarella" among the topping mix ingredients. She did not mention that tablespoon oil again, but I assumed it should go on the topping with the mozzarella. I did not want to tweak the recipe, but the topping needed a lot more seasoning. The combo was nice, but very bland -- spinach, artichokes and mozzarella do not have a lot of flavour on their own. Even the garlic did not save it from tastelessness. BUT if this chef edits her recipe to include tomato salsa, black pepper, chopped onion, and some dried herbs it would make a very positive change! I also wonder if the recipe as it stands will really yield 8 servings? Still, thank you, chef, I had fun with this one although the birds had to eat my first pot of polenta!!

Zurie February 19, 2009