Tasty Tuesday- Roast Chicken Pizza

Yes, I am still alive here. I know I haven't posted much lately, especially any new recipes. With being gone last week and my hubby gone the week before, I haven't had a whole lot of time to write much lately. And with my nausea increasing the last couple weeks, I've had zero desire to cook anything. But I did find a great recipe last week that I thought you might enjoy. Hubby and I went to a young cooperators meeting for our dairy coop last week and one of the afternoons, the ladies got to meet with a really good cook who comes up with some of the recipes to use the dairy products we produce. One of the recipes was a delicious chicken pizza that works great for a dinner or can also be used for an appetizer.

2 loaves frozen bread dough, thawed
olive oil
1 1/2 to 2 cups Darigold Crema Mexicana Agria (the Mexican sour cream)
4 Tbsp Italian seasoning
hot pepper flakes to taste (optional)
3 cups shredded cooked chicken
6 small tomatoes thinly sliced
1/2 cup chopped red onion
freshly ground black pepper
1 cup shredded Italian blend cheese

Roll one loaf thawed dough to 12x8 rectangle and transfer to lightly greased cookie sheet: repeat with remaining dough and transfer to same baking sheet. Pinch together and join dough to make 12x16 inch rectangle. Brush surface with olive oil. Bake at 375 degrees for 10-15 minutes or until crust is lightly browned. Combine Crema Agria, Italian seasonings, and pepper flakes and mix well. Spread cream mixture evenly over top of crust. Scatter shredded chicken over top of cream mixture and top with tomato slices and onion. Dust with pepper and sprinkle cheese over top. Bake at 350 degrees for 15 minutes or until pizza is bubbly. Cut into squares and serve immediately.

Some variations in toppings could be sliced eggplant, artichoke pieces, sliced mushrooms or sweet bell peppers.
You can also use a different variety of things for the crust. Ready cooked pizza crusts or English muffins would be easy. When Joanne was preparing this for us, she used Naan bread (a flat bread that she found at Trader Joe's) and that was also easy and very delicious!

Have fun trying this recipe and using different ingredients to make it how you like it. I really hope you have Mexican sour cream in a store near you because it is so good! It is a little saltier and thinner than regular sour cream, but regular would probably also work for this recipe. Enjoy!