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Chicken Pizzas

Students in a high school course were asked to prepare a well-balanced meal for their families. My grandson created this pizza. I know you'll like it as much as we do!
  • Total Time
    Prep: 20 min. + rising Bake: 20 min.
  • Makes
    12-16 servings (2 pizzas)


  • CRUST:
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2-3/4 to 3 cups all-purpose flour
  • 1 tablespoon canola oil
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 1 cup diced cooked chicken
  • 1-1/2 cups shredded cheddar cheese
  • 2-1/2 cups shredded mozzarella cheese


  • In a large bowl, dissolve yeast in water. Add 1-1/2 cups flour, oil, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Divide in half and roll each half into a 13-in. circle. Place each piece on a lightly greased 12- to 13-in. pizza pan.
  • In a small bowl, combine the soup, paprika, oregano, garlic powder, salt and pepper; spread over each pizza. Layer with green pepper, onion, mushrooms and chicken. Combine cheeses; sprinkle over pizzas.
  • Bake at 425° for 20-25 minutes or until crust is browned and cheese is melted.
Nutrition Facts
1 piece: 217 calories, 10g fat (5g saturated fat), 33mg cholesterol, 419mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 11g protein.

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