Let me tell you, this pizza is so delicious! It's loaded with fresh ingredients and makes quite the meal. I think it's the only pizza I've ever seen where Rich can't eat the entire thing himself.
While you can easily make your favorite whole wheat crust, I like to buy the already made crusts found at the grocery store. They taste great and cut so much time. I'm always looking for time savers this time of year.
With the zucchini and onion baked beforehand, the result is a delicious, carmelized version of them. They disappear under the cheese and you barely know they are there, but they add a delicious layer of taste to each bite.
Chicken Zucchini Pizza
1 store-bought ready-made whole wheat pizza crust
2 boneless, skinless chicken breast, cut into bite-sized pieces
1 small red onion, cut into thin slices
1 zucchini, cut into thin slices
2 c. mozzarella cheese
1 c. parmesan cheese, divided
2 T. olive oil
2 T. fresh chives, chopped
2 cloves garlic, minced
1 small jar favorite pizza sauce (look for one with a low sugar content)
1. Grease a small baking sheet and place the slices of zucchini and onion on it. Brush them with a light coating of olive oil and a little salt. Bake them in a 375 preheated oven until soft, but not golden, about 15-20 minutes. Remove and set aside. Fry the chicken in the remaining T. of olive oil until juices run clear. Set aside.
2. Pierce the crust in several spots and rub the entire surface with 1 T. of olive oil. Sprinkle with garlic. Sprinkle 1/4 c. of the parmesan cheese over the garlic.
3. Spread a thin layer of pizza sauce over the crust. Place the chicken pieces over the sauce followed by the zucchini and onion. Sprinkle with chives, then both cheeses. Splash a dash of sea salt over the entire pizza (a little goes a long way).
4. Bake in a 400 degree preheated oven for about 20 minutes, or until cheese is golden and bubbly.
School starts tomorrow! That means: Sam in highschool-Henry in daycare full-time-me working full-time-sports on the weekends....AHHHH!
But I'm excited and I do like to be busy. And I will still be keeping up the blog here, though I will most likely be posting 3 days a week (sometimes more).
Going back to my blog name, Sunday Baker, I will do most of my cooking/baking for the week on Sundays. My goal is to make 4 meals for the week, leaving 2 in the fridge and 2 in the freezer. One weekday of each week will be an automatic take-out night for a break. So, I will have plenty of recipes to share, and my main focus is still providing the healthiest meal possible for my family!
I'm also going to be hosting some giveaways in the next couple of weeks, so please check back and join in!