Pizza Pizza? Nope, Pizza Chicken
Close your eyes, dig a fork in, and you might just swear you were eating pizza.
But this one-skillet wonder is crust-less and carb-light.
“Pizza Chicken” does indeed have all the flavors of a Margherita pizza — mozzarella, basil and tomatoes, along with briny anchovies, capers and porky pancetta. But it’s chicken that forms its foundation.
This sure-to-be new favorite is from “Dinner: Changing the Game” (Clarkson Potter, 2017) by Melissa Clark, of which I received a review copy. I can’t say enough about this book, which is filled with delicious — and realistic — ways to get dinner on the table with little fuss.
“Pizza Chicken” cooks up in one skillet. The recipe advises to use a 10- or 12-inch one. Either the chicken thighs I bought were larger or who know’s what, but I ended up needing to use a 14-inch oven-safe skillet. So, just be aware that you might need a larger pan than called for.