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Categories:
olive oil chicken breast tenders onion red pepper chili powder salt tomatoes crust pepper cheese guacamole sour cream eggplant zucchini yellow squash Worcestershire sauce olive oil tomatoes black olives olive oil Worcestershire sauce mustard lemon juice fresh basil fresh parsley capers garlic salt
Viewed: 35 - Published at: 9 years agoIngredients
- 1 tablespoon olive oil
- 1 lb chicken breast tenders, cut into 1-inch pieces
- 1 medium onion, chopped
- 1 small red pepper, chopped
- 1 teaspoon chili powder
- 14 teaspoon salt
- 1 medium tomatoes, chopped
- 12 inches prepared pizza crust
- shredded monterey jack pepper cheese
- 12 cup guacamole
- 12 cup sour cream
- 1 medium eggplant
- 1 medium zucchini
- 1 medium yellow squash
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 4 ripe plum tomatoes, chopped
- 12 cup pitted black olives, chopped
- 12 cup olive oil
- 3 tablespoons Worcestershire sauce
- 3 tablespoons Dijon mustard
- 3 tablespoons lemon juice
- 3 tablespoons minced fresh basil
- 3 tablespoons minced fresh parsley
- 2 tablespoons capers, drained
- 2 garlic cloves, minced
- 12 teaspoon salt
Method
- Heat oven to 400.
- Heat oil in 10" skillet over med-hi heat.
- Cook chicken, onion, bell pepper, chili powder, and salt in oil about 8 min, stirring occasionally, until chicken is no longer pink (this could be done on the grill too.just marinate chicen pieces for a couple hours and grill for about 15-20 min).
- Sprinkle tomato over pizza crust.
- Top with chicken mixture.
- Place on ungreased cookie sheet or pizza pan.
- Bake 12-15 min or until hot.
- Top with warmed salsa and shredded pepperjack cheese; put back in oven for a few min until cheese is melted.
- Serve with guacamole, and sour cream.
- Directions for salsa:.
- Cut eggplant, zucchini, and squash lengthwise into 1/2" slices.
- Combine 2 tbsp worcest.
- sauce and 2 tbsp oil in small bowl, mix well.
- Brush vegies with oil mixture.
- Place vegies on grid.
- Grill over hot coals about 5 min or until vegies are tender, turning often.
- Cut vegies into chunks.
- Place in large bowl with tomatoes and olives.
- Combine dressing over vegies; toss well to coat evenly.
- Serve with above recipe.
- or chill and have it along side other grilled meats.
