Spicy Chicken Mini Pizzas with a Biscuit Crust

I’m not precisely sure how this made its way into an appetizer cookbook.  It definitely seems more like a proper meal to me.  Nevertheless, I was most pleased with this recipe from the Company’s Coming Starters book.  The biscuit crust makes this much faster to throw together than regular pizza, and the individual size makes leftovers super convenient for lunches.  You can add or subtract spices to taste, depending on how hot you like your food.

You’ll need:

  • 2 cups all-purpose flour (I’m sure you could go half whole wheat here if you felt so inclined without sacrificing anything important.)
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1 tablespoon plus two teaspoons cooking oil (I used olive)
  • 2 boneless skinless chicken breasts, raw, diced small (I used one that was definitely enough)
  • 3/4 cup chopped onion (red onion would be best here, I think, but any variety will do)
  • 1/3 cup chopped green pepper (I used a red shepherd pepper from my grandmother’s garden.  Yum :D)
  • 1/8 teaspoon each garlic powder, chili powder, gound thyme, black pepper, and cayenne pepper
  • 1 tsp salt
  • 6 tablespoons salsa, as spicy (or not) as you prefer
  • 1 1/2 cups grated mozzarella (I don’t think I used more than a cup, and it was enough)

Fry the chicken, onion, and green or red pepper in two teaspoons cooking oil over medium-high heat and add spices and second amount of salt.  While this mixture is cooking, preheat your oven to 450 degrees Fahrenheit and make your crust.  Mix flour, baking powder, sugar, and first amount of salt, make a well, and stir in milk and one tablespoon olive oil until combined.  Divide dough into four parts, roll into 7-inch circles, and place on a greased cookie sheet.  Divide the salsa into 4 parts, and spread on the crust.  Once chicken is fully cooked, repeat this step with it, and then again with the cheese.  Bake for 10 minutes.  Enjoy 🙂

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