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id 792
Name Stone Barn's Modena Pizza
Main Dish Category Pizza
Secondary Dish Category Poultry,
Main Ingredient Chicken
Other Ingredient Stone Barn's Pizza Crust
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
Cooking Type Bake
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.
Origin Midwest Living
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