There is one very easy way to tell if a recipe we make is really, really good….around here, if a dish gets made more than once it wins first prize! Especially a pizza that we make multiple times. Well, this recipe really did win first prize, as in first prize in the Simple & Delicious Strictly Upper Crust Pizza Contest. Pam Brooks of South Berwick, ME came up with this tasty pizza pie and the Deyles could not be happier she did. This was one of the pies Derek made for his family for the Super Bowl earlier this month, and everyone loved it!
Another great thing making this pizza did was allow us to “perfect” our homemade pizza crust recipe, found here. Originally, our crust recipe made a fairly dense, wholesome dough that is great for most pizzas. However, we knew that to make a stuffed crust pizza, we needed to have a lighter crust that rose more. By switching out the whole wheat flour with bread flour, it works perfectly. We will try a whole wheat bread flour on our next pizza to see if we can improve it even more. Either way, if you are looking for an absolutely amazing pizza, this one should definitely top your list!
Stuffed-crust Chicken Pizza
From Pam Brooks, Simple & Delicious
1 Homemade Pizza Crust, see recipe above
10 pieces string cheese
1/2 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 small red onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup oil-packed sun-dried tomatoes
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup pizza sauce
2 cups (8 oz.) shredded fat-free mozzarella cheese
1/2 cup pitted ripe black olives, chopped
Roll out pizza dough and place in a greased 15-in. x 10-in. x1-in. baking pan, letting dough drape 1 in. over the edges. Pinch center seam to seal.
Place string cheese around edges of pan. Fold dough over cheese; pinch to seal. Bake at 425 degrees for 5 minutes.
Meanwhile, in a large skillet, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, rosemary, salt and pepper.
Spread sauce over crust. Top with chicken mixture. Sprinkle with mozzarella and olives
Bake for 10-15 minutes or until cheese is melted and crust is golden brown.