Thursday, January 15, 2009

Teriyaki Chicken Pizza

Think it sounded better than it was. I don't think it had that much flavor for me. My mother in law & husband liked it more than I did. Never did tell the hubster that it had Feta cheese! He wouldn't have touched it if I had! Anyways, another recipe from my favorite recipe website - THink next time I would cut the chicken smaller (as suggested by my husband, I may need to take a chopping class) and cook it in the teriyaki rather than the pineapple juice. Also, think I would use a different crust, not sure I liked the flavor of the Boboli crust with this one. I did love the sweet onion cooked in olive oil & added some mozarella cheese in addition to the cheddar and Feta.

1 (15 ounce) can pineapple chunks - drained with juice reserved
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 teaspoon minced garlic
2 (10 ounce) cans refrigerated pizza crust dough
1 cup teriyaki sauce
1 small sweet onions, thinly sliced
1 cup shredded Cheddar cheese
1 cup crumbled feta cheese

Combine reserved pineapple juice, chicken, and garlic in a small baking dish. Cover, and refrigerate for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Remove chicken from pineapple. Saute chicken and garlic in a very hot pan, so that the chicken browns just slightly.
Roll out pizza dough on a 16 inch pizza pan. Bake dough for approximately 7 minutes, and then remove from oven. Brush dough with a thin layer of teriyaki sauce, then a layer of the onion, and top with Cheddar cheese. Then top with chicken, reserved pineapple chunks, and feta cheese. Bake for an additional 15 minutes, or until cheese is bubbly and slightly browned.

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