by Mary Walukiewicz, Food Service Director for Marlene’s Market & Deli
Utilize your overflowing summer squash harvest and that leftover chicken from last night’s dinner! The trick to using chicken on pizza is to place it below the cheese. When chicken is placed directly on top of the cheese, it has a tendency to quickly dry out in a high-heat oven. Keep the chicken safe and juicy by covering it with cheese or sauce.
|1||ready-to-use crust or dough ball,
follow package instructions
|2 cups||chicken, cooked and diced|
|1/2 cup||red onion, diced|
|1||zucchini or preferred squash|
|1/2 cup||BBQ sauce|
|1/2 cup||bacon, cooked and chopped|
|2-3 cups||mozzarella cheese, shredded|
|2 Tbl||olive oil|
Preheat oven to 400°. You can use any crust you prefer. Simply follow the preparation instructions on the package. Your toppings will all be pre-cooked, so it’s okay if your crust is pre-cooked too. This just means your baking time may be shortened.
Wash and dice your zucchini into small ½ inch pieces. Sauté in olive oil until lightly browned and tender. Set aside.
Roll or press your crust into a pan. Let rest for 5 minutes before adding the toppings. Spread the BBQ sauce on the crust and top with the cooked chicken. Sprinkle the mozzarella cheese on top of sauce and chicken and sprinkle remaining toppings on top of cheese. Bake in oven for 10-20 minutes (it will depend on which crust you use) until lightly golden and bubbly. Let pizza sit for 3-5 minutes before cutting and serving. Enjoy!