3 cups cooked chicken cut into 1/2-inch cubes
1/2 cup Balsamic Marinade (recipe follows)
2 tablespoons olive oil
2 cloves garlic, minced
The Stone Barn’s Pizza Dough crusts (see Recipe Center) or desired crusts
3/4 cup finely chopped Vidalia onion or other sweet onion
3 cups sliced fresh mushrooms, sauteed*
3/4 cup trimmed and coarsely chopped fresh sugar snap peas or asparagus
3/4 cup crumbled feta cheese (3 ounces)
1/2 cup balsamic vinegar
2 – 3 cloves garlic, minced
1 tablespoon Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups olive oil
In bowl, combine chicken and Balsamic Marinade. Marinate at room temperature for 20 minutes; drain. Meanwhile, in a small bowl, combine olive oil and garlic; set aside.
Bake pizza crusts in a 450 degree F oven for 12 minutes or until crust is light brown. Remove from oven. Or grill pizza using the method in Pizza on the Grill (see Whole Wheat Pizza Dough recipe.) Drain chicken, discarding marinade.
For each pizza, lightly coat top of crust with one-third of garlic-olive oil mixture, spreading to the edges of the crust. Top with one-third of the chicken, onion, mushrooms and sugar snap peas. Sprinkle each with feta cheese.
Bake for 8 minutes more or until crust bottom is crisp and brown. (Or grill as directed.) Remove from oven. Cool on baking sheets on wire racks 5 minutes. Makes three 13-inch pizzas (twelve 2-wedge servings).
In a medium bowl, combine balsamic vinegar, garlic, Dijon-style mustard, salt and freshly ground black pepper. Using a wire whisk, slowly add olive oil in a thin, steady stream, whisking continually (mixture will thicken as you whisk). Makes 2 cups.
To saute mushrooms, heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add mushrooms. Cook and stir for 6 to 8 minutes or until mushrooms are tender and browned and most of the liquid has evaporated.