Chicken And Spinach Turkish Style Pizza Recipes

ROASTED GARLIC, CHICKEN AND SPINACH WHITE PIZZA

Steps:

• Preheat oven to 400 degrees F. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly. Place into oven and roast until cloves are golden brown and tender, about 35-40 minutes. Let cool before squeezing cloves from skin; reserve and mince 8 garlic cloves.* Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. Heat remaining 1 tablespoon olive oil in the skillet. Stir in spinach until wilted, about 2-3 minutes; season with red pepper flakes, salt and pepper. Set aside. In a small bowl, whisk together ricotta cheese, thyme, oregano, basil and reserved garlic cloves; season with salt and pepper, to taste. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan. Top with mozzarella, dollops of ricotta mixture, chicken and spinach. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted. Serve immediately.

CHICKEN AND SPINACH PIZZA

Steps:

• 1. Preheat oven to: what your package of rising dough says. Roll out the dough to desired shape and size. Oil the cookie sheet and put your dough onto it. You cannot pick it back up from the cookie sheet once you placed it on there. It will cause tearing or holes. Spread pasta sauce in a circular motion 1" away from the edge of the dough.
• 2. Since mozzarella is too delicate to shred, break it up into little chunks and sprinkle everywhere to completely cover the sauce. (When I made this, I had already made the chicken a day before, for dinner. So basically it was just leftover chicken strips.)
• 3. (If you'd like to make your chicken. Defrost chicken strips or breast. If breast, cut into strips. Season with salt, pepper and garlic. Beat enough eggs depending on how many chicken strips you're making. In a bowl, pour in flour, a pinch of salt, pepper and garlic. Stir together with a fork. Dip each strip into the egg, then the flour or vice-versa. Pour in about a half an inch of olive oil into your deep frying pan. Heat on high. Wait till heated then drop in your chicken. Cook for about 5 minutes or less on each side.)
• 4. Continuing-Proceed to sprinkle broken pieces of the chicken(break by desired size.) Cut your chives and mince your onion and sprinkle them all over. Grab 2 whole handfuls of spinach and sprinkle onto the pizza. Put a little more of the pasta sauce on top of the spinach.
• 5. Shake the Parmesan onto the edge of the pizza, that'll soon be the crust. Cook to the specific time your dough package says. Before putting into the oven, crack pepper all over pizza. Enjoy!

CHICKEN & SPINACH ALFREDO PIZZA

Steps:

• Roll dough out thin; put on lightly greased cookie sheet and prick holes all over to minimize bubbling.
• Prebake the pizza dough at 425°F for 5-7 minutes, remove from oven.
• Spread alfredo sauce to within 1" of edges.
• Top with chicken, spinach, onion, feta and olives, then mozzarella and parmesan last.
• If you like you can brush some olive oil around the edges of the crust.
• Return to oven and bake at 425°F for 10-12 minutes or until done and bottom is browned.
• Remove from oven and let stand a few minutes before slicing.
• Delicious and even better warmed up the next day; I have also added mushrooms when I had them on hand.

CHICKEN FLORENTINE PIZZA

Steps:

• Preheat oven to 425°. Stir together Italian seasoning and garlic powder; toss with chicken. Spread ricotta cheese on pizza crust. Top with chicken, spinach and tomatoes. Sprinkle with mozzarella and Parmesan cheese. Bake until crust is golden and cheese is melted, 10-15 minutes.

CHICKEN AND SPINACH TURKISH STYLE PIZZA

Steps:

• Combine chicken with lemon juice, oil, garlic and half the mint in a bowl.
• Marinate chicken for at least 3 hours.
• Remove chicken from the marinade and keep the marinade.
• Cook chicken in a non-stick pan until browned on both sides.
• Do not overcook, it can still be a bit pink in the middle.
• Remove the breasts and cut into 1cm slices.
• Heat reserved marinade in same pan.
• Add the onion and cook until soft.
• Add undrained tomatoes and simmer uncovered for 10 minutes until thickened and saucy.
• Boil, steam or microwave the spinach until wilted and squeeze out excess liquid.
• Top the turkish breads evenly with tomato sauce mixture, spinach, chicken, crumbled feta and remaining mint.
• Bake in hot oven about 20 minutes until lightly browned and hot.
• Cut each bread into 3 pieces to serve 6 or into small squares or slices to make fingerfood.