Tuesday, April 12, 2011

Southern Chicken Pizza:

Yields 8 slices
1 12 inch Mama Mary’s Gourmet Pizza Crust
Butter flavor No Stick Cooking Spray
1 _ teaspoon fresh thyme leaves, chopped
6 ounces Cream Cheese, softened
3 tablespoon unsalted butter, softened and divided
2 tablespoon light brown sugar
1/3 cup chopped pecans
_ pound Andouille Sausage, finely chopped
2 large skinless, boneless chicken breasts, poached, shredded, seasoned with salt and freshly ground pepper to taste
4 large slices of peeled sweet onion, sliced paper thin, separated into rings
_ cup Monterey Jack Cheese with Jalapeños, shredded
1 _ cups Mozzarella Cheese, shredded
1-2 tablespoons flat leave parsley leaves, slivered for garnish
Preheat oven to 450 F.
Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on the parchment-lined pan. Only mist the rim of the crust with olive oil. Even
ly sprinkle chopped thyme leaves over the crust, but not the rim; set aside.
In a medium bowl using a hand held electric mixer, beat cream cheese, 2 tablespoons butter and brown sugar until smooth. Spread mixture evenly over the crust, sprinkle with chopped pecans.
Heat remaining 1 tablespoon butter in a small non-stick skillet over medium heat until butter melts. Sauté sausage until crisp, drain on paper towels, and sprinkle evenly over the cream cheese mixture. Evenly distribute chicken over the top, scatter wit
h onion rings. Sprinkle with Monterey Jack Cheese and top with Mozzarella Cheese.
Reduce oven temperature to 425 F. Keeping pizza on the pan bake for 10 minutes. To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes.
Remove from oven, sprinkle with parsley leave, to taste.
Cool for 5 minutes before slicing.