Creamy Chicken Marsala Pizza

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 (13 7/8 ounce) can pillsbury refrigerated pizza dough
• 2 tablespoons olive oil
• 1/2 lb uncooked chicken breast tenders (not breaded)
• 2 tablespoons butter
• 1 1/2 cups onions, thinly sliced
• 1 (8 ounce) package fresh portabella mushrooms, sliced
• 3 garlic cloves, finely chopped
• 3/4 cup sweet marsala wine (chicken broth can be substituted)
• 1/2 cup heavy whipping cream
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1/4 teaspoon salt, if desired
• 1/4 teaspoon pepper
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded

Recipe

• 1 heat oven to 400°f
• 2 spray 13x9-inch pan with non-stick cooking spray.
• 3 unroll pizza crust dough in pan; press dough to edges of pan.
• 4 bake 11 to 14 minutes or until golden brown.
• 5 meanwhile, heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat.
• 6 add chicken; cook about 7 minutes, turning frequently, until lightly browned.
• 7 remove chicken from skillet; cut into 1/4-inch pieces.
• 8 set aside.
• 9 to same skillet, add remaining 1 tablespoon oil and the butter.
• 10 add onions and mushrooms; cook over medium-high heat about 7 minutes, stirring frequently, until tender.
• 11 stir in garlic; cook 1 minute longer.
• 12 stir in wine; cook 4 to 5 minutes, stirring occasionally, until wine is reduced by half (about 6 tablespoons).
• 13 stir in whipping cream, parsley, salt, pepper and chicken.
• 14 reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.
• 15 sprinkle pizza crust with 3/4 cup of the mozzarella cheese and 1/4 cup of the parmesan cheese.
• 16 spoon chicken mixture evenly over cheeses.
• 17 top with remaining cheeses.
• 18 bake 10 to 12 minutes longer or until cheeses are melted and crust is golden brown.