Recipe courtesy of Trisha Yearwood

Mini Chicken Pizzas

Name: Mini Chicken Pizzas
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 12 mini pizzas
Ingredients: Two 13.8-ounce cans premade pizza crust dough; 4 tablespoons olive oil; 2 cups shredded mozzarella cheese (about 8 ounces); 2 cups shredded cheddar cheese (about 8 ounces); 1 bell pepper, cored, seeded, diced; 1 red onion, chopped; 2 teaspoons minced garlic; 3 boneless, skinless chicken breast halves, grilled and diced; 1/2 pound bacon, diced and cooked until crisp; 1/2 pound bacon, diced and cooked until crisp

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Level: Intermediate

Total: 55 min
Active: 30 min

Yield: 12 mini pizzas

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Ingredients

Two 13.8-ounce cans premade pizza crust dough

4 tablespoons olive oil

2 cups shredded mozzarella cheese (about 8 ounces)

2 cups shredded cheddar cheese (about 8 ounces)

1 bell pepper, cored, seeded, diced

1 red onion, chopped

2 teaspoons minced garlic

3 boneless, skinless chicken breast halves, grilled and diced

1/2 pound bacon, diced and cooked until crisp

Directions

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Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Press out the pizza dough to a 1/2-inch thickness and punch out rounds using a 3-inch biscuit cutter. Transfer to two baking sheets and brush the crusts with 2 tablespoons of the olive oil. Sprinkle with 1 cup of the mozzarella and 1 cup of the cheddar. Top with the bell pepper, red onion, garlic, chicken and bacon. Sprinkle the remaining 1 cup mozzarella and 1 cup cheddar over the pizzas and drizzle with the remaining 2 tablespoons olive oil. Bake until the crusts are lightly browned, about 25 minutes.

Adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010