Sunday, October 24, 2010

Chicken Rockefeller Pizza

We have been on a huge pizza kick lately.  Well, actually, we've always been on a pizza kick but I finally took a stand and said, "NO MORE PEPPERONI!!!"

Yes, I said it just like that.

In fact, I could go the rest of my life and never eat another piece of pepperoni and would consider my days a success.  We'd fallen into that bitter meat trap and as pepperoni is nearly the only topping everyone could agree on so by default that had become our staple.

But no more.  I told them that it didn't matter if they shriveled and died from the pining but I was instituting a moratorium on any pizza swimming in that nasty pool of red grease. I went out and bought a book on pizza, got some recipes from friends and then picked up the menu from Moose's Tooth (our favorite pizza place on the planet) so I could try and immitate their succulent non-pepperoni varieties.

You see here the Chicken Rockefeller pizza from Moose's Tooth (or rather, my own knock-off) and it was so good I had to restrain myself from just sticking my face right there in the center of the whole thing and digging in instead of waiting for the rest of the group to get to the table.

You will love it.  Fie on pepperoni. A pox on the nasty stuff. I'll be sharing some of our other successes these next few weeks--there are so many great combinations we've tried that I've got weeks of materials.

1 pizza dough recipe (see mine here if you want) 
1 tablespoon olive oil
1 tablespoon minced garlic
salt, pepper to taste
1/2 teaspoon oregano
3 ounces cream cheese, softened
3 tablespoons minced red onion
1 cup shredded provolone
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 cup shredded chicken
4 pieces crumbled bacon
1 Roma tomato, diced
1/4 cup finely chopped spinach

Preheat your oven to 450 degrees. Sprinkle cornmeal on your baking surface then spread out your pizza dough on the surface.

Drizzle olive oil over dough and brush to cover. Sprinkle minced garlic, season with salt and pepper, then spread cream cheese over the crust.  Sprinkle minced red onion then provolone, mozzarella and Parmesan over top and sprinkle remaining toppings as well.

Bake at 450 degrees for 20 minutes.


Don't forget to get your favorite avocado recipe posted and into the Taco Night contest running through the end of this week! You've got a chance at $100 if your recipe is drawn as the winner--there are already some good recipes in the comments, see the post here for all the details.


LB Designs said...

OMG! I'm so with you on ditching the pepperoni! Your pizza sounds awesome! Since I'm on vacation this week, I'll have time to experiment with making it. I'll let you know how I like it:)

Kathy G said...

Mmmmm....sounds yummy! I'm sure there's NO calories in it, either :-)

Dana said...

I love moose's tooth pizza, though it's been some ten years since I've been there the last time (and then they just celebrated, what was it, some 4th or 5th anniversary?). I loved it so much I took one of their menus. We still have it in our three ring binder with recipes, and have consulted two weeks ago to get ideas for what to put on ours. I will have to try yours!

Laurie Constantino said...

Even tho I have no objection to pepperoni, I'd pick this over pepperoni any day - it looks delicious!

Peruby said...

I'm with you on that face plant thing.

Mirien said...

That looks so good--I'll probably try it this Friday. I gave up on pepperoni, too, much to the dismay of my two youngest. I just make them plain cheese when they can't handle my choice of toppings. Last Friday when I pulled the roasted butternut squash/carmelized onion pizza from the oven I thought of my poor kids. Most people eat pepperoni pizza from a takeout place and my kids have to suffer through all Mom's gourmet pizza experiments. Too bad for them.

Anonymous said...

found this while searching for Moose's Tooth recipes... how does this dough compare with the Tooth? I miss the AK a lot and have been jonesin for some Moose's Tooth lately.

Scribbit said...

Of course it's not quite as good as Moose's Tooth (what is??) I don't have the proper oven gear and I don't use as much grease. But the pizza is certainly worth the effort.