with a little extra umph. I had chicken parmigiana pizza for the first time about 7 years ago and thought it was the best creation ever. Well, Kyle having worked in a pizza restaurant for the better part of his high school years and for sometime afterwards, let's say that he picked up a few ideas...one of them being chicken, bacon, onions, and garlic pizza. Yes, this is the best pizza creation I have ever had. EVER. It's the chicken parmigiana pizza "kicked up a notch" (for lack of a better phrase).How could you ever go wrong with bacon? Bacon was a new and scary concept to put on a pizza for me but they just don't do it in NY. I'd never seen it on a pizza menu, had never heard anyone order it, and had never ever heard anyone talk about bacon as a pizza topping...until I moved to Connecticut for college. Yes, I turned my nose up at the suggestion of it but to be honest, it wasn't too bad. And then Kyle stepped in and ordered this masterpiece one night a few years back and I knew it was love...love of this new pizza creation, that is. ;) This is our 'ol standby now.
Chicken, Bacon, Onions, and Garlic Pizza
- 3 Perdue Baked Italian Chicken Cutlets (they are pre-cooked), diced into bite-size pieces
- 1 onion, sliced and slowly sauteed until very soft (about 20 minutes)
- 2 cloves garlic, finely minced
- 2-3 slices bacon, almost fully cooked and chopped
- 8-12oz shredded mozzarella cheese
- 2 cups tomato sauce (jarred or homemade)
Prep time: 20 minutes
Cook time: 12-13 minutes
Serves: 4
1 comment:
this looks sooo good! i'll have to try it sometime! yum!!
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