California Pizza

California Pizza

1 loaf (16 oz.) frozen bread dough, thawed
1/4 tsp. finely shredded lemon peel
1 TB lemon juice
1 TB margarine or butter, melted
3/4 lb. boneless skinless chicken breast halves, grilled and cubed
1/4 cup finely snipped dried tomatoes
Parmesan Pizza Sauce, recipe follows
2 fresh medium tomatoes, thinly sliced
1 cup (4 oz.) shredded Monterey Jack cheese

On a lightly floured surface, roll bread dough into a 14″ circle. Transfer dough to a greased
13″ pizza pan. Build up edges slightly. Prick generously with a fork.

Bake in a 375º F., oven for 20 to 25 minutes or until light brown.

In a small mixing bowl stir together lemon peel, lemon juice, and margarine or butter.

Rinse chicken breast halves; pat dry. Grill chicken directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling and brushing occasionally with lemon mixture the last 10 minutes of grilling. Cut chicken into cubes.

Pour enough boiling water over dried tomatoes to cover; let stand for 2 minutes. Drain well.

Spread Parmesan Pizza Sauce over hot crust. Top with chicken cubes, sliced fresh tomatoes, and dried tomatoes. Sprinkle with Monterey Jack cheese.

Bake about 12 minutes more or until cheese melts and sauce is bubbly.

Makes 6 servings.

~~~Parmesan Pizza Sauce~~~
1/3 cup finely chopped onion
2 cloves garlic, minced
1 TB margarine or butter
1 TB all purpose flour
1/8 tsp. ground white pepper
1 cup milk
1/4 tsp. instant chicken bouillon granules
1/4 cup grated Parmesan cheese

In a small sauce pan sauté the onion and garlic in margarine or butter until onion is tender but not brown. Stir in the flour and pepper. Add the milk and bouillon granules all at once. Cook and stir until slightly thickened and bubbly. Stir in the Parmesan cheese.

Makes about 1 cup sauce (enough for 1 pizza or 3 servings).

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