Shannon and I went on a shopping mission a couple months ago in search of mini-cheesecake pans from the Williams Sonoma outlet. We couldn’t find the pans, but the trip wasn’t a complete loss because Shannon scored a gorgeous stainless steel sauté pan and I scooped up a real pizza pan. I had previously been making pizzas on a cookie sheet!
I’ve mentioned before that I don’t make pizza very often because we get it a couple times a week during lunch meetings at work, but I have been craving it lately because all these meeting are canceled in August due to so many people going on vacation! So, I finally got out my new pan and whipped up a tasty pizza. I mixed caramelized shallots and apricot jam for the sauce, and then topped the pizza with mozzarella and feta cheese. I think this would be a great as an appetizer too if you cut it into small squares or maybe used puff pastry as a base (I’ll be trying that next!).
Caramelized Shallot Apricot Chicken Pizza
1 pound of your favorite pizza dough
2 tablespoons olive oil
2 cups chopped shallots
1/2 cup apricot preserves
1 tablespoon spicy brown mustard
2 tablespoons white wine vinegar
1 teaspoon salt
1 1/2 cups chopped cooked chicken
1 cup shredded mozzarella cheese
1 cup crumbled feta cheese
Heat oven to 500˚F. Prepare pizza dough. Heat oil over medium heat in a large nonstick pan. Add shallots and cook 15 to 17 minutes, stirring frequently, or until caramelized. Reduce heat to low and add apricot preserves, mustard, vinegar, and salt. Stir 1 to 2 minutes or until preserves are melted and sauce is thoroughly mixed.
Spread pizza dough into desired shape. Spread shallot apricot mixture evenly over crust. Top evenly with chicken. Sprinkle mozzarella and feta cheese evenly on top. Bake at 500˚F for 10 – 14 minutes or until crust is deep golden brown. Cool for 5 minutes. Makes 8 servings.
Nutrition: 378 calories, 12.8g fat, 2.7g fiber, 21.6g protein per serving
Cost: $1.05 per serving