Labadie Recipe Database

Name Stone Barn's Modena Pizza Number of People 12 List of Ingredients 3 cups cooked chicken, cut into 1/2-inch cubes 1/2 cup Balsamic Marinade (see below) 2 T olive oil 2 cloves garlic, minced Stone Barn's Pizza Dough 3 cups sliced fresh mushrooms, sauteed* 3/4 cup finely chopped Vidalia onion or other sweet onion 3/4 cup trimmed and coarsely chopped fresh sugar snap peas or asparagus 3/4 cup crumbled feta cheese (3 oz.) Balsamic Marinade In a bowl, mix 1/2 cup balsamic vinegar, 1 T Dijon-style mustard, 2 or 3 cloves garlic, minced; 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper.  Slowly add 1 1/2 cups olive oil in a thin, steady stream, whisking constantly until mixture is thickened.  Makes 2 cups. Description In a bowl, combine chicken and Balsamic Marinade.  Marinate at room temperature for 20 minutes; drain.  Meanwhile, in a small bowl, combine olive oil and garlic; set aside. Meanwhile, bake the Stone Barn's Pizza Dough crusts in a 450 degree oven about 12 minutes or until crusts are light brown.  Remove from oven.  Drain chicken, discarding marinade. For each pizza, lightly coat top of crust with one-third of garlic and olive oil mixture, spreading to edge of crust.  Top with one-third of the chicken, mushrooms, onion and snap peas.  Sprinkle each with feta cheese. Bake 8 minutes more or until heated through and bottoms os pizzas are crisp and brown.  Remove from oven.  Cool on baking sheets on wire racks 5 minutes. Time 1 hour Difficulty (1-5) 1 Notes Makes three 13-inch pizzas (twelve 2-piece servings). *To saute mushrooms, in a 12-inch skillet, heat 2 T olive oil over medium-high heat.  Add mushrooms.  Cook and stir 6 to 8 minutes or until most of the liquid has evaporated. Image