Chicken Scallopini Pizza

"One of our favorite inventions from Friday Night Family Pizza Night!"
photo by Cook4_6 photo by Cook4_6
photo by Cook4_6
Ready In:
1hr 5mins




  • You may use a purchased pizza crust or prepare your own. To make a pizza crust, coat a large bowl with teaspoon of olive oil and set aside.
  • Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
  • Place 1 1/2 cups of white flour and 1 1/2 cups of wheat flour in large bowl and mix in salt.
  • Place one cup of regular white flour on work surface.
  • Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
  • Stir until as combined as possible.
  • Turn out onto floured surface.
  • With well floured hands, knead dough to work in the cup of flour on the board.
  • Continue kneading until nice, smooth dough-ball is formed; approximately four minutes.
  • Place in well oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
  • Dough should double (at least).
  • While the dough is rising, prepare the toppings and sauce.
  • Heat olive oil in a skillet, add proscuitto and cook until it begins to crisp.
  • Add onion and cook until softened.
  • Add mushroom and cook until most of the water has cooked out.
  • Remove from skillet and set aside, wipe residue from skillet with a paper towel.
  • To prepare the sauce, melt the butter in the skillet on medium high heat.
  • Add the cornstarch to the cream and stir to blend, set aside.
  • Add lemon juice and wine to the butter, bring to boil.
  • Add cream mixtures, reduce heat and stir until thickened slightly.
  • Stir in parmesan cheese, salt and pepper and set aside.
  • Use half the dough to form a large pizza crust (15 inch round), crimp the edges, brush edges with olive oil. Use the other half for another pizza.
  • Place sauteed items on the dough.
  • Top with chicken, artichokes, capers, parsley and mozzarella.
  • Bake on pizza stone, vented pizza pan or ceramic tile coated with cooking spray at 425 F for approx 15-20
  • Drizzle warm sauce over the pizza; slice and serve.

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I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
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