We’re heading into the Super Bowl of cooking and eating.
While all eyes may be focused on the Thanksgiving prize, there are still three days before the big meal when we’re going to want something for supper.
With all of the preparation going on, dinners this week will likely be simple ones.
In fact, the day before Thanksgiving ranks third, after Super Bowl Sunday and Halloween, for ordering pizza. There will be plenty of cooking going on Wednesday evening; we just won’t be eating it until Thursday.
But that doesn’t mean the whole week has to be one big takeout box.
Here’s a simple recipe for Greek Pizza with Chicken and Artichokes from the new Southern Living Rotisserie Chicken Cookbook (Oxmoor House, $14.95), made even easier with the use of supermarket rotisserie chicken and refrigerated pizza dough.
GREEK PIZZA WITH CHICKEN
1 package (16 oz.) refrigerated pizza dough
1½ cups shredded mozzarella cheese, divided
2 cups shredded rotisserie chicken
1 jar (7 oz.) roasted red bell peppers, drained and cut into strips
1 jar (6 oz.) marinated artichoke hearts, drained and coarsely chopped
10 kalamata olives, drained, pitted and thinly sliced
1½ tbsp. chopped fresh oregano (or 1 tsp. dried)
1 tbsp. olive oil
½ tsp. freshly ground pepper
1 cup crumbled feta cheese
Preheat oven to 500 degrees.
On a floured surface, roll out pizza dough to a 15-inch circle. Sprinkle ¾ cup mozzarella cheese onto prepared pizza dough. Top evenly with chicken.
Combine roasted red peppers and, artichoke hearts, olive, oregano, and olive oil in a bowl; toss gently. Spoon mixture evenly over chicken. Sprinkle with remaining ¾ cup mozzarella cheese; top with feta cheese.
Bake at 500 degrees for 5 to 7 minutes or until browned and bubbly.
Makes 4 servings.