Honey Mustard Chicken Pizza I know, I know. More mustard. But this time we have an excuse - we had to use up the leftover chicken from the other night.  So pizza it was. I bought a pre-made whole wheat pizza crust from Whole Foods - I can’t be bothered to roll out my own dough in this tiny kitchen. Instead of traditional pizza sauce, I made a honey mustard vinaigrette to compliment the mustard flavor of the chicken.  Once again, I was inaccurate in my measurements, but I think it included this: 1 clove garlic 1 tablespoon white wine vinegar 2 tablespoons dijon mustard 1 tablespoon honey Dash of salt. I combined the ingredients and then whisked in oil until it reached the consistency I wanted.  If you’ve never made a vinaigrette before, you’ll learn that it’s all about the consistency you prefer - and learning this only comes from whisking oil in slowly until you’re satisfied. So, once we had the vinaigrette prepared, we pulled this out of the fridge: 1 cooked chicken breast (ours was leftover from 2 Mustard Chicken) 1/4 red onion, chopped 1/2 package baby bella mushrooms, sliced Goat cheese We don’t measure goat cheese around here. We just keep it on hand and use at our discretion - as you’ll see in the photo, we just sprinkled it on, along with the chicken, mushrooms and onion. Set the oven 400 degrees and cooked for about 12 minutes. This.Was.Divine. Jessica just said “I wish we hadn’t eaten it.” I asked why and she answered “So we could eat it all again.”  I had feared the honey mustard flavor might be overpowering, but it’s perfect. If you’re afraid of the honey mustard, just sautee some garlic in olive oil and brush that on the crust.  Whatever you do - have pizza. It’s good for the soul.

Honey Mustard Chicken Pizza

I know, I know. More mustard. But this time we have an excuse - we had to use up the leftover chicken from the other night.  So pizza it was.

I bought a pre-made whole wheat pizza crust from Whole Foods - I can’t be bothered to roll out my own dough in this tiny kitchen. Instead of traditional pizza sauce, I made a honey mustard vinaigrette to compliment the mustard flavor of the chicken.  Once again, I was inaccurate in my measurements, but I think it included this:

1 clove garlic

1 tablespoon white wine vinegar

2 tablespoons dijon mustard

1 tablespoon honey

Dash of salt.

I combined the ingredients and then whisked in oil until it reached the consistency I wanted.  If you’ve never made a vinaigrette before, you’ll learn that it’s all about the consistency you prefer - and learning this only comes from whisking oil in slowly until you’re satisfied.

So, once we had the vinaigrette prepared, we pulled this out of the fridge:

1 cooked chicken breast (ours was leftover from 2 Mustard Chicken)

1/4 red onion, chopped

1/2 package baby bella mushrooms, sliced

Goat cheese

We don’t measure goat cheese around here. We just keep it on hand and use at our discretion - as you’ll see in the photo, we just sprinkled it on, along with the chicken, mushrooms and onion.

Set the oven 400 degrees and cooked for about 12 minutes.

This.Was.Divine.

Jessica just said “I wish we hadn’t eaten it.” I asked why and she answered “So we could eat it all again.”  I had feared the honey mustard flavor might be overpowering, but it’s perfect. If you’re afraid of the honey mustard, just sautee some garlic in olive oil and brush that on the crust.  Whatever you do - have pizza. It’s good for the soul.

Jun 5 2009

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