Bill Tully

Windsor, NY

Creative Creations

MEDITERRANEAN PIZZA

Yields 8 slices

1       Mama Mary’s 12 inch Gourmet Pizza Crust

Olive oil to mist the crust

2       boneless skinless chicken breasts, marinated

6       ounces mushrooms sliced

1       medium sweet white onion, sliced thin

1/2    tablespoon olive oil

1       teaspoon lemon juice

1/4    cup Greek Yogurt

1/4    cup mayonnaise

1/4    cup cucumber, finely diced or grated

2       garlic cloves, minced

1/2    cup black olives, sliced

4       ounces Asiago Cheese, shredded





Marinade:

1/2    cup vegetable oil

2       garlic cloves, minced

1/4    cup white vinegar

1       tablespoon Balsamic vinegar

1       teaspoon salt

1       tablespoon dried parsley

1/4    teaspoon dried oregano

1/4    teaspoon dried basil

1/4    teaspoon black pepper



Cut the chicken breasts into 3/4 inch pieces.  In a medium non-reactive bowl combine  the ingredients for the marinade; reserve 1/4 cup marinade and set aside. Place the remaining marinade in large resealable plastic bag, add the cut chicken and mix very well.  Refrigerate overnight or up to 3 days, turning occasionally to distribute marinade evenly.  Place the sliced onion and the reserved marinade in a smaller resealable plastic bag and refrigerate overnight or up to 3 days.



If Greek Yogurt is unavailable place a strainer over a small bowl and line the strainer with a plain white coffee filter or several layers of cheese cloth, spoon a container of plain yogurt into the coffee filter. Refrigerate for several hours or over night until the excess liquid from the yogurt has drained into the bowl.  The result is a thicker yogurt.

Cut the chicken breasts into 3/4 inch pieces.  In a medium non-reactive bowl combine  the ingredients for the marinade; reserve 1/4 cup marinade and set aside. Place the remaining marinade in large resealable plastic bag, add the cut chicken and mix very well.  Refrigerate overnight or up to 3 days, turning occasionally to distribute marinade evenly.  Place the sliced onion and the reserved marinade in a smaller resealable plastic bag and refrigerate overnight or up to 3 days.



If Greek Yogurt is unavailable place a strainer over a small bowl and line the strainer with a plain white coffee filter or several layers of cheese cloth, spoon a container of plain yogurt into the coffee filter. Refrigerate for several hours or over night until the excess liquid from the yogurt has drained into the bowl.  The result is a thicker yogurt.



Preheat oven to 450° F.



Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges do not hang over the pan or touch the oven wall.  Place crust on the pan, mist the crust and the rim with olive oil. Set aside.



In a large non-stick skillet over medium heat sauté the marinated chicken and sliced mushrooms until the chicken is thoroughly cooked.  Remove mixture from the heat, drain in a colander to remove excess marinade.  Discard the marinade.



In a small non-reactive bowl combine the olive oil and lemon juice; add the Greek Yogurt, mayonnaise, cucumber and garlic; mixing well. Spread the cucumber mixture over the pizza crust, but not the rim.



Layer the remaining ingredients in the following order:  chicken and mushrooms, black olives, Asiago Cheese ending with marinated onions.



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 and cool before slicing.