mia cucina italiana

CHICKEN & VEGGIE SKILLET PIZZA
Makes 2 9-inch pizzas

For pizza sauce:
1-28 oz can tomato sauce
1 Tbsp Italian seasoning
1/4 cup grated Parmesan
salt and pepper to taste

For pizza topping:
1 medium tomato
1/2 small yellow onion
4 banana pepper rings
6 oz rotisserie chicken, chopped
1/2 tsp each dried oregano and basil
1/4 cup grated romano cheese
1 cup grated mozzarella

1 recipe of your favorite pizza dough.

1. Roll out pizza dough into 2 thin 9-inch rounds. Heat 3 Tbsp olive oil in a cast-iron skillet. Place a round in skillet when oil is hot. Poke down any bubbles on the dough surface with a fork. Cook until the underside is lightly browned, about 3 minutes. Flip and top with prepared toppings, below.

2. Make quick pizza sauce: place tomato sauce in saucepan and add seasoning, Parmesan, salt and pepper. Bring to a boil and continue to simmer while fixing other ingredients.

3. Cut tomato and onion into thin slices. Chop banana pepper rings. Place chopped chicken in sauce and stir to coat. Spread 2/3 cup sauce with chicken on each cooked pizza crust. Top with veggies and sprinkle with oregano, basil and romano cheese. Top with mozzarella. Place under broiler for a few minutes until cheese is melted and bubbly. Slice and serve warm.