| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 12 muffin pizzas |
| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 12 muffin pizzas |
Ingredients
- One 4-ounce chicken breast cut into 1/4-inch cubes
- 1 cup (4 ounces) coarsely grated whole-milk mozzarella
- 2/3 cup chopped baby spinach
- 1/2 cup (4 ounces) mascarpone
- 1/3 cup finely grated Parmesan (about 1 ounce)
- 1/3 cup purchased tomato-basil sauce
- 2 tablespoons chopped fresh basil
- 2 teaspoons fresh lemon juice (about 1/2 a small lemon)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Nonstick vegetable oil spray
- All-purpose flour, for dusting
- 1 pound ball fresh pizza dough
Instructions
- In a large bowl, combine the chicken, mozzarella, spinach, mascarpone, Parmesan, tomato-basil sauce, basil, lemon juice, salt and pepper.
- Position an oven rack in the center of the oven and preheat to 425 degrees F. Spray a standard 12-cup muffin pan with nonstick spray.
- Lightly flour a work surface. Roll out the pizza dough to a thin large round, about 1/8-inch thick. Using a 3 1/2- to 4-inch-diameter round cutter, cut out 12 rounds for pizza crusts. Working with 1 crust at a time, settle 1 dough round into the prepared muffin pan. Press and pull the dough up the sides of the cup. Rotate the pan and repeat until the dough covers the bottom and sides. Pack in 2 to 3 tablespoons of filling. Repeat with the remaining dough rounds and filling.
- Bake the pizzas until the crusts are golden brown and the filling is bubbling, 16 to 18 minutes. Let stand 1 minute. Then use a small knife to loosen the pizzas. Arrange on a platter and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 200 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 27 mg |
| Sodium | 393 mg |
| Serving Size | 1 of 12 servings |
| Calories | 200 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 27 mg |
| Sodium | 393 mg |
Reviews
These are so yummy! Definitely worth the time to make. The blend of cheeses is really complimentary. Thanks Giada! Your recipes are my family’s absolute favorite.
Very tasty and easy to make!!
Enjoyed making it with my daughter, and it was a hit with everyone!
My picky children (ages 4 and 6, my husband and I all LOVED these!! Great way to get some veggies and protein in the kids. Easy to make. I will be making this often. :
These were great!! Everyone who tasted them wanted more. Kids and grown-ups alike.
I just made these and they were delicious! They were easy to make and went together very quickly. Sometimes I make changes to recipes, but not this one! My 4 year old son loved them and I will definitely be making these again. Thanks for the great recipes Giada….keep them coming!
Giada – I know this episode was focused on “kid friendly food” — but I have a husband with cancer and a Sicilian mother who’s taste buds have evolved to the point where she cannot tolerate pepper, spices, vinegar, etc. So I have two people in my family who basically have the same culinary tastes/needs as Kids! I was very inspired by this episode and made the pizzas and the carrot fries and they were a big hit. Thank you for your inspiring recipes!