Chicken Avocado Pizza

Chicken Avocado Pizza might be a good recipe to expand your main course collection. This recipe serves 12. One portion of this dish contains around 17g of protein, 28g of fat, and a total of 539 calories. For $1.85 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, lime juice, pizza crust, and a handful of other ingredients are all it takes to make this recipe so flavorful. 13955 people found this recipe to be yummy and satisfying. It is a reasonably priced recipe for fans of Mediterranean food. It is brought to you by The Pioneer Woman. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is awesome. If you like this recipe, take a look at these similar recipes: Chicken And Avocado Pizza, Chicken Avocado Pizza, and Chicken, Mushroom, and Avocado Pizza.

Servings: 12

Preparation duration: 90 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Sprinkle chicken breasts with salt and pepper. Heat olive oil on a grill pan or in a skillet, and cook the chicken on both sides until done in the middle, about 3-5 minutes per side depending on thickness. Remove from the pan, allow to cool slightly, then slice into thin pieces. Set aside.Toss the avocado slices in lime juice. Set aside.Preheat the oven to 500 F. Roll out pizza dough until very thin and place on a large baking sheet. Drizzle with olive oil and smear all over the surface of the dough with your fingers. Sprinkle with salt and pepper. Lay on the mozzarella, chicken, and avocado slices. Sprinkle on minced red onions. Sprinkle with a little more salt and pepper, then place the pan in the oven.Bake the pizza for 12-15 minutes, or until crust is golden and cheese is melted and bubbly. Remove from the oven and immediately add cilantro, tomatoes, and green onions on top. Squeeze on a little more lime juice, slice, and serve immediately.(Note: Use store bought pizza crust to save time! Just adjust cooking temperature and time accordingly, based on package instructions.)Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: its best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if youd like, but sometimes its just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

 

Step by step:

1. Sprinkle chicken breasts with salt and pepper.

2. Heat olive oil on a grill pan or in a skillet, and cook the chicken on both sides until done in the middle, about 3-5 minutes per side depending on thickness.

3. Remove from the pan, allow to cool slightly, then slice into thin pieces. Set aside.Toss the avocado slices in lime juice. Set aside.Preheat the oven to 500 F.

4. Roll out pizza dough until very thin and place on a large baking sheet.

5. Drizzle with olive oil and smear all over the surface of the dough with your fingers. Sprinkle with salt and pepper. Lay on the mozzarella, chicken, and avocado slices. Sprinkle on minced red onions. Sprinkle with a little more salt and pepper, then place the pan in the oven.

6. Bake the pizza for 12-15 minutes, or until crust is golden and cheese is melted and bubbly.

7. Remove from the oven and immediately add cilantro, tomatoes, and green onions on top. Squeeze on a little more lime juice, slice, and serve immediately.(Note: Use store bought pizza crust to save time! Just adjust cooking temperature and time accordingly, based on package instructions.)Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.

8. Let stand for a few minutes.In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: its best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if youd like, but sometimes its just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan.

9. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

Nutrition Information:

covered percent of daily need