Greek Chicken Pizza

by: Big Apple Pizzeria

(Good Things Utah- ABC)

Preheat oven to 450 degrees
If you have a pizza stone preheat it as well

about 1/2 cup of flour to stretch the dough out with
24 oz. pizza dough ball
4 oz. basil pesto sauce
1 cup grated mozzarella cheese
1 cup diced tomato
1/2 cup chopped red onion
1/2 breast cooked chicken (sliced thin)
1/2 cup sliced green olives 1/2 cup feta cheese

sprinkle a little bit of flour on your work space - coat your dough ball with the rest stretch your dough out to about 14 inches in diameter onto a pizza pan spoon out most of the pesto sauce and spread out on the stretched out dough leaving about a 1/2 inch border along the edges sprinkle the mozzarella cheese out on top of the pesto sauce take the remaining pesto (about 2 teaspoons) and coat the red onion and tomato with it
then spread the coated onion and tomato out on top of the cheese lay the chicken breast slices out on top of that sprinkle the green olives and feta cheese on top carefully slide the pizza onto the hot pizza stone (or just cook on the pizza pan it you don't have a stone) cook for 10 to 12 minutes or until the crust is golden brown serves 3 to 4 people

OREO® and Fudge Ice Cream Cake

Prepared by Reagan Willardson

By: Cool Whip®

(Good Things Utah- ABC) 

Ingredients:

• 1/2 cup chocolate syrup
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
• 8 OREO Chocolate Sandwich Cookies, chopped
• 12 vanilla ice cream sandwiches, unwrapped (you can choose your favorite flavor of ice cream sandwiches)

Directions:
Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before serving. Store leftover dessert in freezer.

Prep Time: 10 Min
Ready In: 4 Hrs 10 Min

Original Recipe Yield 12 serving