Monday, January 25, 2010

Upside-Down Chicken/Broccoli Pizza

  • 3 T. olive oil
  • 1 large onion, chopped, about 1 cup
  • 2 c. cubed chicken, not cooked
  • 2 t. Italian seasoning
  • ½ t. salt
  • ¼ t. pepper
  • 4 oz. mushrooms, optional
  • 3 cups (16 oz. frozen bag) cooked broccoli, chopped
  • ½ c. ranch dressing (leaving this out next time)
  • ½ c. white Alfredo sauce (using 1 cup next time)
  • 2 c. (8 oz) shredded mozzarella cheese
  • 1 11-oz. tube refrigerated pizza dough
  • 1 egg, beaten
~Preheat oven to 400º.
 ~If you have one, use a skillet with oven-safe handles.  Heat oil in skillet, add onions, mushrooms, seasonings, and chicken.  Cook until chicken is cooked through.
~Cook broccoli, drain.
~After chicken is cooked, stir in broccoli, ranch dressing, and Alfredo sauce.
~In oven-safe skillet, sprinkle cheese over mixture and remove from heat.  Or pour mixture into a casserole dish and sprinkle cheese on top.
~Unroll dough and lay over top of skillet or casserole dish.  Fit dough over the edge of pan and cut off corners of dough.  Create a crust by rolling any excess dough down, and then stuffing along inside the edge of pan.  (My edges that were higher browned first.)
~Brush with beaten egg and bake for 18-20 minutes.  Let rest a few minutes before serving.
Source:  adapted from Hidden Valley Ranch recipe in Woman's Day magazine.
I knew JohnDavid probably would not like this, so I made him one without sauce. (I cooked more of everything in the recipe)  He liked it. (ETA: not as much as I thought.  Prob just make him a pizza next time =) I topped it with the dough I cut from the edges.  His was done in 16 minutes.
The dough was much bigger than I realized, and it would easily cover a rectangular dish, with leftovers for JohnDavid's.  I still have a little in a zip-loc baggie in the fridge.  2/12/10 ETA:  I looked again at the pizza dough at the store, and saw another tube, and realized I'd gotten the thin crust -- slimmer, longer tube.
I didn't care for the slight ranch taste, and will probably use all the Alfredo mix next time.  I bought McCormick's, and it makes one cup.

2 comments:

Mamaw Norman said...

I especially like the photos of the dishes you make. They look great, like professional magazine photos, but I know there were no "touch ups" to make them look better. I know the recipe is a success as you did it at home and not in a professional test kitchen, and you take the photos immediately before serving. I also like the comments you make like, "I'm leaving this out next time because...", and you give other explanations and personal tips for cooking the recipie. The notes and explanations are very helpful.

Marty said...

Thanks, Mama!

Occasionally a little touching up, but all I'm able to do is lighten or darken, and crop. I don't have a way, (or the patience!) to do anything else, ha. =D

I've looked at other recipe blog pics for ideas.
Sometimes, tho, no matter what you do, some foods just do NOT look appetizing when photographed!

Mama, ♥ you!