Skip to main content

Chicken Mudega Pizza (Pizza with Chicken and Prosciutto over a Lemon Wine Sauce)


Pizza. Quite possibly the best meal ever. All of my favorites in one bite. Bread, cheese, indulgence. And the best thing about pizza is that it can be completely new every time to make (or order) one by switching up a few things here and there. Last time you went simple with pepperoni, why don't you try a chicken pizza this time?

One day when eating one of my new favorites, I thought about how great it would be on a pizza. A white wine lemon sauce with chicken and prosciutto. It was a real winner, that's for sure!

Chicken Mudega Pizza (or, Pizza with Chicken and Prosciutto on a Lemon Wine Sauce)
Ingredients:
1 recipe of your favorite pizza dough, homemade or store bought
2 Tablespoons olive oil, divided
1-2 cloves of garlic, minced
1/4 onion, finely diced
1/2 cup plus 1 1/2 Tablespoon chicken broth, divided
1/2 cup dry white wine
1/2 Tablespoon lemon juice
1/2 Tablespoon cornstarch
2 Tablespoons half and half
3 ounces prosciutto, diced in thin strips
1 cup cooked shredded or cubed chicken
1/2 cup sliced, sauteed mushrooms if desired (I omit)
4 ounces White American Cheese, shredded *
4 ounces Mozzarella, shredded *
1/4 teaspoon liquid smoke *

** Note - if you're in St. Louis, use 8 ounces of shredded Provel cheese for the most authentic "mudega" experience, otherwise the combination of White American, Mozzarella and liquid smoke is a great substitute **

Directions:
Preheat oven according to the dough recipe you're using

To prepare the sauce, heat 1 Tablespoon olive oil in a small sauce pan. Add onion and saute about 2-3 minutes until translucent. Add garlic and saute about 30 seconds. Add 1/2 cup broth, wine and lemon juice; bring to a boil. Reduce heat and simmer until heated through.In a small bowl, dissolve cornstarch in remaining 1 1/2 Tablespoons chicken broth. Stir in half and half then slowly stir in to sauce. Simmer until thickened, about 2-3 minutes.

To top the pizza, In a small skillet, heat remaining olive oil and add sliced prosciutto. Saute about 3 minutes until the prosciutto is slightly crispy. Remove from oil and drain on a paper towel lined plate.

Lightly flour your workstation (counter top, silicone mat, etc.), rolling pin and dough. Roll dough out to the desired thickness and size for your pizza. Spoon about 3/4 cup of the prepared sauce, and spread evenly over the dough to about 1/2" from the edge.

If using a cheese mixture, mix the cheeses and liquid smoke. Sprinkle the dough with cheese. Top with prosciutto, chicken and mushrooms.

Bake in the oven according to the instructions for your dough, until the cheese is melted and starting to bubble and brown.

Allow to sit a few quick minutes before slicing and enjoying hot (just not scalding hot!)

Source: Coffee and Cannolis original


Comments

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get