Mr. Big Food whipped up Back at the Farm Impromptu Chicken Pizza last evening after we arrived back at the Farm. Here’s how he did it:
cut up one onion and some (homegrown) frozen pepperoncini peppers and sauteed them in 1 Tbsp. olive oil. When the onions were translucent, he transferred the onions and peppers to a paper towel lined plate.
cut up one 1 1/2 lb. boneless skinless chicken breast into bit-sized cubes and sauteed the cubes in 1 1/2 Tbsp. olive oil. He seasoned the cubes as they were sauteing with dried oregano, dried basil, dried parsley, and salt and pepper. When the chicken was done, he transferred it to a paper towel lined plate.
And then he
sprayed a square 8″ baking dish with cooking spray and lined the dish with the contents of 1 tube of crescent rolls, bringing the roll dough about half way up the sides of the dish.
To the dish he added the
sauce in a thick layer (use as much as you want, you may have extra), cooked chicken cubes, onions and peppers, and salt and pepper.
He topped this with
4 oz. shredded yellow and white cheese, and baked it at 375º for about 18 minutes.