Grilled chicken and veggies are my favorite pizza toppings. Especially on a thin crust and with bubbly white mozzarella cheese. This is a quick and delicious dinner for a movie-night-in. I made this for Blake and we jumped on the couch and watched some Alfred Hitchcock Presents (his short film thrillers). Crazy pick I know, but we've become hooked. If you have other veggies or even leftover steak, throw them on as toppings instead.
-1 can thin-crust pizza dough
-1 green bell pepper
-1 red bell pepper
-1/2 red onion
-1 boneless skinless chicken breast, pounded to an even thickness
-1 Tbsp olive oil
-2 cups shredded mozzarella cheese
-salt and pepper to taste
-fresh basil for garnish
First, thinly chop 1/2 of a red onion. Remove the stem, seeds and ribs of the red and green peppers. Chop into thin slices.
Check out my 1930's stove....can you believe I use that everyday?!?
Pound one chicken breast to an even thickness and season with salt, pepper and garlic powder on both sides. Heat a grill pan over medium-high heat and spray with a non-stick spray. Grill the chicken breast for 2-3 minutes per side. Set aside until cool. Thinly slice.
In a saucepan, heat 1 Tbsp olive oil and saute the peppers and red onion until soft.
Follow the can's directions and bake the crust for 3-5 minutes before adding the toppings at 400 degrees. Using a parchment paper is my best tip for baking pizza's...it makes it easier to handle and they won't stick! If you have a pizza stone, I recommend using that as well! It will help the thin crust crisp-up.
Take the pizza crust out of the oven and top with the chicken, peppers, onions and 2 cups of shredded mozzarella cheese. Bake for another 10-15 minutes until the cheese is melted the edges are browned!
Garnish with thinly sliced basil or chopped oregano. Serve piping hot and get on the couch for a comfy night-in!