(makes two 16-18" pizzas)
2 tbsp olive oil (30ml)
4 - 6 skinless chicken thighs, deboned and cut into 2" (5cm) strips
5 rashers of bacon, rind removed, cut into pieces
1 medium onion, sliced thinly
2 cloves garlic, minced
1 medium red pepper cut into thin strips
6 button mushrooms, sliced
leaves from 4 sprigs rosemary
salt & pepper to taste
1 batch of Pizza Dough or two pre-made 16-18" pizza shells
4 cups Mozzarella cheese, grated (400gm)
Parmesan Cheese
The topping is precooked in the following manner:
Heat oil over medium-high heat in large skillet. Add chicken and bacon pieces, stir-fry for a few minutes. Add onions, garlic, red pepper, mushrooms.
Cook, stirring for three minutes longer, until onions are tender and translucent. Drain off excess liquid.
Spread cheese over pizza shells, and top both with chicken mixture, rosemary leaves and seasonings.
Sprinkle lightly with Parmesan cheese before baking.
Bake each pizza at 425°F or 220°C for 10 - 12 minutes until crust and topping is golden-brown.