When you have less than 30 minutes to get dinner in the oven, this pizza recipe (made with a few step-saving ingredients) will be your hero.

Danielle Centoni
Source: Better Homes and Gardens

Gallery

Carson Downing

Recipe Summary

hands-on:
25 mins
total:
45 mins
Servings:
4
Yield:
1 pizza (8 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For pickled onion: In a small saucepan bring vinegar, sugar, garlic, and 1/2 tsp. salt just to boiling, stirring to dissolve sugar. Add 1/2 cup of the onion. Return to boiling; reduce heat. Simmer 2 minutes; let cool.

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  • Preheat oven to 425°F. On a lightly floured surface roll dough to a 12- to 14-inch circle. Place on a greased baking sheet; brush edges with 1 tsp. oil. Bake 10 minutes. Remove from oven.

  • Meanwhile, in a 10-inch skillet cook bell pepper and remaining 1/2 cup onion in 1 tablespoon hot oil over medium 5 minutes or until tender. Add chicken; cook to warm through.

  • Spread crust with pizza sauce; top with chicken mixture. Carefully slide pizza onto oven rack; bake 10 minutes or until edges are brown.

  • Meanwhile, for salad: In a large bowl whisk together remaining 2 Tbsp. oil, the dried tomatoes, hazelnuts, lemon juice, 1/4 tsp. salt, and 1/8 tsp. black pepper. Add kale; toss to coat, gently massaging to soften. Drain pickled onion, discarding liquid. Toss with kale mixture. Top pizza with salad. Serves 4.

Nutrition Facts

508 calories; total fat 22g; saturated fat 3g; polyunsaturated fat 3g; monounsaturated fat 11g; cholesterol 50mg; sodium 623mg; potassium 409mg; carbohydrates 51g; fiber 5g; sugar 8g; protein 27g; trans fatty acid 0g; vitamin a 4021IU; vitamin c 70mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 0mg; folate 68mcg; vitamin b12 0mcg; calcium 80mg; iron 2mg.
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Reviews

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