Chicken Salad Pizza, Fruit with dip

Chicken Salad Pizza
 

1 1/2 recipe multigrain pizza crust

(I double it, and make a small crust for the kids with sauce and cheese. . . .)

3/4 pound boneless skinless chicken breasts, cut into strips

2 t olive oil

1/2 c favorite Italian dressing

1/3 c Parmesan/Romano blend cheeses

1 t lemon pepper

1 garlic clove, minced

1 package (8 oz) reduced fat cream cheese

4 cups thinly sliced romaine

1/2 sweet red pepper, diced

1 green onion, chopped

1-2 mushrooms, chopped

1/2 cucumber, chopped

In a skillet, heat oil; cook chicken (season with salt and lemon pepper.) Chill.

Combine dressing, parmesan/romano, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.

Spread cream cheese mixture on crust. Combine vegetables with remaining dressing. Toss until coated. Place veggies on top of cream cheese. Toss any dressing residue with the chilled chicken. Top pizza with chicken slices. Serve. Yields: 6 servings

Multi-grain Pizza Crust

Combine in bowl:

½ c white flour

½ c wheat flour

¼ c quick oats

½ t sugar

½ t salt

½ T instant yeast

Mix. Add 1/2 c water and 1 T olive oil. Combine thoroughly. Turn onto lightly floured board and knead, adding white flour as needed to form soft dough. Roll out to desired size. Place on baking stone sprinkled with cornmeal. Allow to rise while oven pre-heats to 425. Pierce crust with fork. Bake in 425 oven for 15 minutes. Cool on wire rack.

Note: For regular pizza—double the recipe to make a large pizza. Rise while oven preheats. Do not prick with fork. Cover with desired toppings. Bake at 425 for 20 minutes. 

Genene's Fruit Dip

1 jar marshmallow creme

1 8 oz container strawberry cream cheese

1 Tablespoon lemon juice and/or orange juice

Beat together and dip!  Excellent with any fruit, but pineapple is my favorite.