Chicken Pizza Mediterraneo
What You Need:
- 1-16oz Bag John Soules Foods Chicken Fajitas, Frozen
- Pizza Dough
- 1½ Cups Tomato Purée
- 2 Tbsp Tomato Paste
- 4 Cloves Garlic
- 1 tsp Salt
- ½ tsp Pepper
- 1 tsp Sugar
- 2 Tbsp Olive Oil, for sauce
- 10 oz Fresh Mozzarella
- 5 oz Feta Cheese
- 1½ tsp Oregano
- 1 tsp Balsamic Vinegar
- 1 Cup Packed Arugula
- ¼ Cup Lemon Infused Olive Oil, for vinaigrette (can be regular Olive Oil)
- 1 Tbsp Lemon Juice, for vinaigrette
- ½ tsp Salt, for vinaigrette
- ¼ tsp Pepper, for vinaigrette
Let’s Make It!
Pull the pizza dough from the refrigerator and come to room temperature while you make the sauce. Pre-heat oven to 500°F.
Heat 1 Tbsp olive oil in a medium high skillet and sauté the minced garlic. Add 1 tsp salt and ½ tsp pepper. When the garlic has started to soften, add tomato purée, tomato paste, balsamic vinegar, sugar, and 1 tsp oregano. Simmer for 5 minutes.
Add frozen John Soules Foods Chicken Fajitas, simmer about 5 minutes until chicken is just thawed and heated. Break apart chicken strips into smaller pieces with spoon, remove from heat and put sauce aside.
Lightly dust cutting board with flour, place the pizza dough out and start forming a round crust. When it is close to complete, transfer it to a pizza pan and finish formation there.
Paint what will be the crust ring with about 1 Tbsp olive oil. Pour tomato and chicken sauce mixture in center of the dough. Spread sauce and chicken pieces evenly around the pizza. Add mozzarella, crumble feta cheese, sprinkle with another ½ tsp oregano. Place pizza in the oven for about 12 to 16 minutes until crust has turned golden brown.
While the pizza cooking, make the vinaigrette for your arugula. Whisk together ¼ cup of olive oil, lemon juice, ½ tsp salt and ¼ tsp pepper.
When the pizza is done and resting on the cutting board, quickly toss your arugula with just enough Vinaigrette to moisten the leaves, sprinkle the arugula all around pizza.
Serve with a wedge of lemon and perhaps a small side salad, enjoy!