American, Californian, Italian

Thyme Chicken, Mushrooms and Brussells Sprouts Pizza

Grilled Chicken, Mushrooms and Brussels Sprouts Pizza

Serves 4-6 | Wine to sip: Woodbridge 2010 Merlot by Robert Mondavi

  • 8 ounces Brussels sprouts, chopped
  • 4 ounces crimini or white mushrooms, sliced
  • 1 tablespoon grapeseed oil
  • 5 pieces boneless chicken breast tenderloins
  • 2 teaspoon thyme
  • 1 teaspoon garlic powder
  • 3 tablespoons extra virgin olive oil, plus a little extra to oil baking sheet and dough
  • hand-full of flour (pancake flour works too)

    Thyme Grilled Chicken Brussels Sprounts Mushroom PIzza

  • 1 pound pizza dough, room temperature
  • 8 ounces shredded mozzarella cheese
  • 1 cup crumbled feta cheese
  • red chili pepper flakes, for serving
  1. Set bottom rack to lowest position and preheat oven to 450º F.
  2. In a large skillet over medium-high heat add 1 tablespoon grapeseed oil and grill chicken 5-6 minutes each side until cooked through. Remove chicken, cut into small bite-sized strips and season with 2 teaspoon French thyme and 1 teaspoon garlic powder.
  3. Spread a thin layer of olive oil on a 10 x 15 baking sheet. Pat some flour on your hands and sprinkle flour on pizza dough. Stretch the dough out onto the backing sheet into a rectangle shape. Spread 1 tablespoon olive oil on top of dough.
  4. In a large bowl combine chicken, Brussels sprouts, mushrooms, mozzarella and 1 tablespoon olive oil. Evenly scatter the chicken mixture onto the dough.
  5. Bake until crust turns golden about 12 to 15 minutes. Mix feta cheese with 1 tablespoon olive oil and scatter feta on top of pizza about 3 minutes before baking time is up.
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Discussion

One thought on “Thyme Chicken, Mushrooms and Brussells Sprouts Pizza

  1. This came out so good I can’t wait to make it again!

    Posted by unwind cooking | March 16, 2012, 7:56 pm

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